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Healthy Apple Coffeecake


Delicious slice of Healthy Apple Coffeecake...good for you and your tastebuds will love it, too.



This Healthy Apple Coffeecake has a rather unusual added quality. By its ingredient list, it is a healthy recipe, but by its taste, that won't be obvious...it tastes great.

My original taste testers gave "thumbs up" to this recipe and I hope you will, too. I brought a few pieces of our Healthy Apple Coffeecake to work, and received compliments there as well. One of my co-workers decided that it would be great with whipped cream...is that "healthy?"

This is an easy, apple coffee cake; the finished product comes out very well, and it even tastes delicious. With apple season just around the corner, I hope it will become one of your favorite recipes to make, and perhaps you'll want to freeze one or two for another time

I used some whole wheat and some unbleached flour in this recipe for apple coffee cake but haven't tried all-purpose flour. However, if you're so inclined, the use of all-purpose, white flour would probably fill the bill, too. Of course by doing this, you would lose some of the apple cake's healthy attributes.

Ingredients

2 tablespoons light brown sugar

2 tablespoons chopped walnuts

1/2 cup whole wheat flour

1 cup unbleached flour

1/2 cup sugar

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 cup apple juice

1/4 cup non-fat sour cream

1 egg white, lightly beaten

1/4 cup raisins

2-1/2 cups pared apple, thinly sliced in small pieces

Method

  • Preheat oven to 350 degrees

  • For the topping, combine the brown sugar and walnuts in a small bowl and set aside.

  • This recipe is so easy, you don't even need an electric beater...it comes together nicely with just a wooden spoon.

  • Mix together in a medium-sized bowl the two types of flour, sugar, baking soda and cinnamon.

  • Add the apple juice, sour cream, egg white and mix together well.

  • Fold in the apples and raisins.

  • Spray a 9-inch round or square baking pan with cooking spray.

  • Spread the batter evenly in the pan and sprinkle the topping on.

  • Bake in preheated oven for between 35 and 45 minutes, or until a toothpick inserted in the center comes out clean. This will be a good indicator because it does come out clean when the cake is done.

  • Cool cake on a wire rack. This makes 9 or 12 squares, depending on how you slice them. I went with the more generous 9 servings.



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