Apple-Oat Coffee Cake
Low Fat Recipe
This Apple-Oat Coffee Cake uses half all purpose flour and half whole wheat for an extra nutrition boost. Apples with spices of cinnamon, nutmeg and allspice. Topped with a delicious oat struesel. Egg substitute in place of eggs removes fat, calories and cholesterol.
Oat Streusel (below)
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup sugar
1/4 cup softened butter or margarine
1 cup skim milk
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup liquid egg substitute OR 2 egg whites
2 medium apples chopped (2 cups)
3 tablespoons firm butter
1 cup quick-cooking or old-fashioned oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chopped nuts
Heat oven to 350 degrees. Grease square pan, 9 x 9 x 2-inches. Prepare Oat Streusel; set aside.
Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples.
Spread half of the batter in pan; sprinkle with half of the streusel.
Top with remaining batter; sprinkle with remaining streusel. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm. Garnish with apple slices. Yield: 12 servings.
Oat Struesel: Cut butter into oats, flour and brown sugar, using pastry blender or fork, until crumbly. Stir in nuts.
Choose your favorite baking apple for this yummy Apple-Oat Coffee Cake. Suggested brands are: Granny Smith, Braeburn, Cortland, Haralson or Rome Beauty.
Recipe makes 8 servings
Calories: 273; Fat: 9g; Protein: 6g; Carbohydrate: 45g; Fiber: 3g; Cholesterol: trace; Sodium: 309mg
Exchanges: 1-1/2 Starch, 1-1/2 Fat, 1 Other Carbohydrates
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