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Title: Spiced Apple Coffeecake
Categories: Breakfast Dessert Cake Fruit Lowcal
Yield: 10 Servings
| Nonstick spray coating | ||
| 2/3 | c | All-purpose four |
| 1/2 | c | Whole-wheat flour |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1 1/2 | c | Finely chopped apple * |
| 1/4 | c | Frozen egg product, thawed |
| 3/4 | c | Sugar |
| 1/4 | c | Chopped walnuts or pecans |
| 1/4 | c | Applesauce |
| 1/4 | c | Packed brown sugar |
| 1 | tb | All-purpose flour |
| 1 | tb | Whole-wheat flour |
| 1/2 | ts | Ground cinnamon |
| 1 | tb | Margarine |
| 1/4 | c | Chopped walnuts or pecans |
* Peel and core 2 large baking-type apples such as Jonathan or Granny Smith.
Spray a 9-inch round baking pan with nonstick spray coating; set aside. In a medium mixing bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole-wheat flour, baking soda, the 1 teaspoon cinnamon and the salt; set aside. In a large mixing bowl toss together the chopped apple and egg product. Stir in the 3/4 cup sugar, the first 1/4 cup chopped nuts and applesauce. Add flour mixture; stir just until combined. Pour batter into the prepared pan. For topping, stir together the brown sugar, the remaining all-purpose flour, whole-wheat flour and cinnamon. Cut in the margarine until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan. Bake in a 350 degree F. oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; serve warm.
Nutritional information per serving: calories - 199, protein - 4 gms., fat - 5 gms. (calories from fat ~ 23%), carbohydrates - 37 gms., fiber - 2 gms., sodium - 163 mg. No diabetic exchanges were given.
FROM: Wednesday, September 28, 1994 issue of the Santa Rosa Press Democrat, reprinted from BH & G magazine. Formatted to MM by Trish McKenna.
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