Apple Cinnamon Coffee Cake
Ingredients:
Coffee Cake Topping
1/2 cup Splenda Granular
1/2 cup flour
1/2 teaspoon ground cinnamon
1/4 cup reduced calorie margarine (25-percent less fat and calories) or Smart Balance
Apple Layer
Two medium apples, peeled, cored and diced into ¼-inch cubes
2 tablespoons lemon juice
1 tablespoon flour
1/2 cup Splenda Granular
1 teaspoon ground cinnamon
2 tablespoons reduced calorie margarine (25-percent less fat and calories) or Smart Balance
Cake Layer
1/2 cup softened reduced calorie margarine (25-percent less fat and calories)
OR generous 1/3-cup olive oil, extra light (NOT virgin)
3/4 cup egg substitute at room temperature
1 teaspoon vanilla extract
1 cup Splenda Granular
1-1/2 cup flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup fat free milk at room temperature
Directions:
Preheat oven to 350-degrees. Spray 9 x 9 x 2-inch baking pan with vegetable cooking spray and set aside.
Coffee Cake Topping
In a medium bowl, combine Splenda Granular, flour, cinnamon and margarine or olive oil. Stir until well blended. Separate mixture into small clumps that are approximately ¼-teaspoon each and place on cookie sheet. Bake eight to ten minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
Apple Layer
In a medium bowl, combine apple pieces and lemon juice. IN small bowl, stir together flour, Splenda Granular and cinnamon. Sprinkle over apples and stir until thoroughly mixed. Add melted margarine to mixture and stir until combined. Set aside.
Cake Layer
In a large mixing bowl, beat margarine or olive oil with an electric mixer on high speed for one minute. Add egg substitute and beat on high for one minute. Add Splenda Granular and beat on medium speed until thoroughly blended, about one minute.
In medium bowl, stir together flour, baking soda and baking powder.
Add 1/2-cup of the flour mixture into the margarine or olive oil/egg mixture. Beat on low speed until ingredients are blended. Add 1/4-cup fat free milk to above mixture. Beat on low speed until ingredients are blended. Add remaining fat free milk to mixture. Beat on low speed until ingredients are blended. Add remaining flour mixture to the mixture. Beat on low speed until ingredients are blended.
Spread batter evenly into prepared pan. Spread apple layer evenly over cake layer. Sprinkle topping over apple layer and press in lightly. Bake 45 minutes or until toothpick inserted in center comes out clean. Serve warm or at room temperature. Fat free Cool Whip tastes great as a topper.
