Caramel Apple Coffee Cake
1/2 cup plus 2 tablespoon unbleached flour
1/2 cup whole wheat pastry flour
3/4 light brown sugar
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoon nonfat or low-fat buttermilk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 1/2 cups peeled Granny Smith or Rome apples, diced into
1/3-inch pieces (about 3)Topping
1/4 cup whole wheat pastry flour
1/4 cup light brown sugar
1/3 cup honey crunch wheat germ or chopped toasted pecans
1 Tablespoon plus 1 tsp. frozen apple juice concentrate, thawed
To make topping place the flour, sugar and wheat germ or nuts into a small bowl, and mix well. Add juice concentrate and stir until mixture is moist and crumbly. Add more juice if needed.
Place the flours, brown sugar and cinnamon in a medium sized bowl and stir to mix well, using the back of the spoon to press out any lumps in the brown sugar. Add baking soda and stir to mix well.
Add buttermilk, egg substitute, vanilla extract and apples to the flour mixture. Stir to mix well. The batter will be thick.
Coat a 9-inch round baking pan with nonstick spray and spread batter evenly in pan. Sprinkle the topping over the batter.
Bake at 325 degrees F for 35-40 minutes or just until top springs back when lightly touched, Can use a clean wooden pick inserted also. Be careful not to over-bake.
Allow to cool to room temperature for at least 30 minutes, then cut into wedges. Serve warm or at room temperature.
Makes 8 servings.
Calories 192 Carbs 43 Cholest. 0 Fat .9 Fiber 2.6 Protein 4.7
3 WW points
Grandma Gwendolyn Brown
Baking & Desserts
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