TNT Sour Cream Apple Coffee Cake
Aug 2, 2006 9:30:57 GMT -8
Post by tami on Aug 2, 2006 9:30:57 GMT -8
I baked this cake this morning and it is a generous serving, moist on the inside full of apples and a nice nutty sugary topping. I diced the apples instead of making slices. I used whole wheat pastry flour as that was what I had on hand and I used 1 teaspoon of cinnamon instead of 1/2. This is a winner!
Sour Cream Apple Coffee Cake
8 servings
Source: Sandra Woodruff's Secrets of Fat Free Baking
1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup apple juice
1/4 cup nonfat sour cream
1 egg white, lightly beaten
2 1/2 cups thinly sliced peeled apples
1/4 cup plus 2 tablespoons dark raisins
Topping:
2 tablespoons light brown sugar
2 tablespoons toasted wheat germ or finely chopped walnuts
To make the topping, combine the brown sugar and wheat germ or nuts in a small bowl and stir to mix well. Set aside.
Combine the flours, sugar, baking soda, and cinnamon in a medium bowl and stir to mix well. Stir in the apple juice, sour cream, and egg white. Fold in the apples and raisins.
Coat a 9-inch round pan with nonstick cooking spray and spread the batter evenly in the pan. Sprinkle the topping over the batter and bake at 350 degrees for 30 to 33 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean.
Cool the cake to room temperature, cut into wedges, and serve.
3.4 g fiber, 163 calories, 0.7 g fat
Sour Cream Apple Coffee Cake
8 servings
Source: Sandra Woodruff's Secrets of Fat Free Baking
1 cup unbleached flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup apple juice
1/4 cup nonfat sour cream
1 egg white, lightly beaten
2 1/2 cups thinly sliced peeled apples
1/4 cup plus 2 tablespoons dark raisins
Topping:
2 tablespoons light brown sugar
2 tablespoons toasted wheat germ or finely chopped walnuts
To make the topping, combine the brown sugar and wheat germ or nuts in a small bowl and stir to mix well. Set aside.
Combine the flours, sugar, baking soda, and cinnamon in a medium bowl and stir to mix well. Stir in the apple juice, sour cream, and egg white. Fold in the apples and raisins.
Coat a 9-inch round pan with nonstick cooking spray and spread the batter evenly in the pan. Sprinkle the topping over the batter and bake at 350 degrees for 30 to 33 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean.
Cool the cake to room temperature, cut into wedges, and serve.
3.4 g fiber, 163 calories, 0.7 g fat