Heart-Healthy Apple Coffee Cake
With only 5 grams of fat, this coffee cake can be served with no regrets.
- Makes: 10 servings
- Prep: 25 mins
- Bake: 30 mins 350°F
- Cool: 10 mins
- 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.
- 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.
- 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.
- Per serving:
- 203 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 0 mg chol.,
- 207 mg sodium,
- 37 g carb.,
- 2 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet