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APPLE COFFEE CAKE
Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake.
5 C |
tart apples, cored, peeled, chopped |
1 C |
sugar |
1 C |
dark raisins |
1/2 C |
pecans, chopped |
1/4 C |
vegetable oil |
2 tsp |
vanilla |
1 |
egg, beaten |
2-1/2 C |
sifted all-purpose flour |
1-1/2 tsp |
baking soda |
2 tsp |
ground cinnamon |
- Preheat oven to 350o F.
- Lightly oil a 13x9x2-inch pan.
- In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.
- Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.
- Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece
Each serving provides:
Calories: 188
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 11 mg
Sodium: 68 mg
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