Triple Berry Coffee Cake

 This coffee cake is rich, moist, tangy, low in fat and full of antioxidants thanks to the addition of Thrive Freeze Dried Blueberries, Raspberries and Blackberries. I made a light crumb topping, but feel free to double the recipe if you would like a thicker topping on your coffee cake. Serve with a tall glass of coffee that will change your life.

Topping:

3T Thrive White Flour
3T Thrive White Sugar
1/2t Ground Cinnamon
1/4c Thrive Oats
3T Cold Butter

Mix all ingredients, breaking butter apart with with your fingers, into a fine crumble. Set aside. If you like a lot of topping on your coffee cake, double the topping recipe.

Cake:

2c Thrive Flour (White or Whole Wheat)
4t Thrive Baking Powder
1c Thrive White Sugar
2T Thrive Whole Egg Powder
1t Thrive Salt
1t Ground Cinnamon
2/3c Applesauce
1c Milk
1/3c Thrive Blueberries
1/3c Thrive Raspberries
1/3c Thrive Blackberries

Preheat oven to 350 and grease a 9" pie plate. In a large bowl, combine flour, baking powder, sugar, egg powder, salt and cinnamon. In a seperate bowl, combine milk and applesauce. Add dry ingredients to wet ingredients and stir well. Gently fold in berries, then pour batter into pie plate. Sprinkle topping evenly over the batter and bake for 50 minutes or until cooked through.