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- Nonstick cooking spray
- 2/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups peeled, cored, and finely chopped apple (2 large), such as Jonathan or Granny Smith
- 1/4 cup frozen or refrigerated egg product, thawed
- 3/4 cup sugar
- 1/4 cup chopped walnuts or pecans
- 1/4 cup applesauce
- 1 tablespoon all-purpose flour
- 1 tablespoon whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon margarine
- 1/4 cup chopped walnuts or pecans
- 1/4 cup packed brown sugar
1. Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a medium bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole wheat flour, baking soda, the 1 teaspoon cinnamon, and salt; set aside.
2. In a large mixing bowl toss together the chopped apple and egg product. Stir in the 3/4 cup sugar, the 1/4 cup nuts, and applesauce. Add flour mixture and stir just until combined. Pour batter into prepared pan. For topping, stir together the brown sugar, the remaining all-purpose flour, whole wheat flour, and cinnamon. Cut in margarine until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan.
3. Bake in 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 and serve warm. Makes 10 servings.
- Cool coffee cake completely. Wrap in foil and place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw at room temperature for 2 hours. Or, reheat by placing frozen, wrapped coffee cake in 300 degree F oven for 30 minutes.
- Servings Per Recipe 10,
- cal. (kcal) 203,
- Fat, total (g) 5,
- chol. (mg) 0,
- sat. fat (g) 1,
- carb. (g) 37,
- fiber (g) 2,
- pro. (g) 4,
- sodium (mg) 207,
- Percent Daily Values are based on a 2,000 calorie diet
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