Apple Raspberry Coffee Cake

A piece of this fruit laden cake makes a delectable light desert. It can be refrigerated for up to three days.

115 g (4 oz) whole wheat flour
30 g (1 oz) wheat bran
100 grams (3 1/2oz) sugar substitute
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp ground nutmeg
Pinch salt
125 mls (4fl.oz) buttermilk
55 g (2oz) soft non-hydrogenated margarine, melted and cooled
1 egg, whisked
2 tsp vanilla
225 g (8oz) fresh raspberries
1 apple, cored and diced

Topping:
20 g (3/4oz) jumbo oats
50 g (13/4oz) sugar substitute
2 tbsp chopped pecans
1 tbsp soft non-hydrogenated margarine

1. In large bowl, whisk together flour, bran, sugar substitute, baking powder and soda, cinnamon, nutmeg and salt; set aside.
2. In another bowl, whisk together buttermilk, margarine, egg and vanilla. Pour over flour mixture and stir until moistened. Spread two thirds of the batter into parchment paper lined 8 inch baking pan. Toss raspberries and apple together and sprinkle over batter. Dollop remaining batter and spread gently with wet spatula.
3. Topping: In bowl mix together oats, sugar substitute, pecans and margarine until combined. Sprinkle over top of cake; press into batter gently. Bake in 180° C (350°F, gas mark 4) oven for about 30 minutes or until tester inserted in centre comes out clean.

Makes 9 servings.