Peach, Blueberry & Cherry Coffee Cake

• 2 cups soy-flour blend
• ¾ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon grated orange peel
• ½ cup margarine
• 1 cup vanilla soy beverage
• 2 eggs, slightly beaten
• 1 teaspoon vanilla
• ½ cup coarsely fresh peaches
• ½ cup blueberries
• ½ cup pitted, halved sweet cherries
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Grease and flour a fluted cake pan (tube pan). In large bowl, combine soy-flour blend, sugar, baking powder, salt and orange peel. Cut margarine into flour mixture with fork or pastry blender. Add milk, eggs and vanilla. Stir until blended. Pour half of batter into greased and floured pan. Top with peaches, blueberries and cherries. Top with remaining batter. Bake at 350 F for 40–50 minutes or until golden brown and wooden pick inserted comes out clean. Cool 10 minutes, and remove from pan to cooling rack. Dust with powdered sugar or drizzle with glaze.

Makes 12 servings

Orange Glaze

• 1 cup powdered sugar
• 3–5 Tablespoons orange juice
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Combine powdered sugar and orange juice until smooth, and drizzle on coffee cake.

Nutritional information per serving (1 slice / 102 g): 260 calories; 9 g fat (2 g saturated); 31 mg cholesterol; 280 mg sodium; 40 g carbohydrate; 1 g fiber; 4 g protein

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