Nutrition Facts
  Serving Size: 1 serving
Amount Per Serving
  Calories 182.3
  Total Fat 4.6 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 0.9 g
      Monounsaturated Fat 2.7 g
  Cholesterol 10.6 mg
  Sodium 99.0 mg
  Potassium 129.1 mg
  Total Carbohydrate 33.8 g
      Dietary Fiber 1.9 g
      Sugars 10.1 g
  Protein 2.8 g
  Vitamin A 0.7 %
  Vitamin B-12 0.4 %
  Vitamin B-6 2.5 %
  Vitamin C 3.6 %
  Vitamin D 0.3 %
  Vitamin E 2.8 %
  Calcium 1.5 %
  Copper 4.9 %
  Folate 7.1 %
  Iron 6.4 %
  Magnesium 2.9 %
  Manganese 15.8 %
  Niacin 6.8 %
  Pantothenic Acid     1.5 %
  Phosphorus     3.7 %
  Riboflavin 6.7 %
  Selenium 10.9 %
  Thiamin 11.3 %
  Zinc 2.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Apple Coffee Cake

View the full Apple Coffee Cake Recipe & Instructions
TAGS:  Desserts |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Apple Coffee Cake

59 calories of Wheat flour, white, bread, enriched, (0.12 cup)

38 calories of Granulated Sugar, (0.05 cup)

25 calories of Raisins, (0.05 cup, packed)

19 calories of Olive Oil, (0.01 cup)

18 calories of Apples, fresh, (0.25 cup, quartered or chopped)

16 calories of Pecans, (0.02 cup, chopped)

4 calories of Egg, fresh, whole, raw, (0.05 large)

1 calories of Vanilla Extract, (0.10 tsp)

1 calories of Cinnamon, ground, (0.10 tsp)

0 calories of Baking Soda, (0.08 tsp)


Nutrition & Calorie Comments  

use 1/2 the sugar, use applesauce instead of oil, add cloves, use craisins instead of raisins Submitted by:
MRSJAS3
(10/12/12)
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what can i substitute for sugar, we are not eating it, and artificial sweetners are not good, they are chemicals and toxins. Any suggestions Submitted by:
DROPGIRL
(1/15/11)
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A great recipe for dieters!!!
I used half of sugar amount and I added apple juice for it.
Also, I used 1/4 cup nonfat yogurt instead of oil.
Great taste and low calorie!!! 		Submitted by:
FAY1361
(1/7/11)
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this was just great, I made a few changes to it.I used baking sweetner in lace of the sugar, also walnuts for pecans.Since my husband and I are diabetic . Submitted by:
ANNIEMARIE6
(4/22/09)
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Have not made it but definitely will. Reminds me of a higher calorie coffee cake I used to bake. Nice substitute. Submitted by:
MOM1014
(4/22/09)
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This turned out FANTASTIC! Followed the recipe except didn't have pecans so I chopped up Almonds. Sliced the Apples into tiny pieces. The important thing is to let the apples sit with their sugar for the full 30 minutes - - made 'em juice up well. Baked 20 mins. in cupcake molds & froze 'em. WOW Submitted by:
SPARKLE72023
(4/22/09)
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The recipe sounds good AND easy. I think I will try using two extra egg whites for more protein,and sub Splenda, maybe sprinkle with a little brown sugar. Submitted by:
NETADARLING
(4/21/09)
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How many servings does this recipe make? The nutrition info. says there is 182.3 calories.....for how much? Submitted by:
IMSNOWJ
(4/21/09)
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Delicious! Made these changes: 1 C almond flour & 1.5 C oatmeal, less raisins (but would use the full cup next time), more nuts, more cinnamon, 0 cal baking sweetener=2/3 cup sugar & applesauce for the oil. Batter was thick, but cake turned out moist. 16 servings @ 162 calories made this way Submitted by:
SUNSET733
(12/28/08)
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Very simple to make and very tasty. The batter is quite thick but it turned out great. Next time I might substitute applesauce for the oil, to save on fat and calories. Submitted by:
CJNOE70
(10/28/08)
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This is a wonderful fall recipe! It reminded me of a recipe I learned to make when I was young. The taste was great, and I like the moist that the apples created. I did split the sugar, half white and half brown. I plan to make it again for Thanksgiving. Thank you for bringing back old memories! Submitted by:
NEWZAPATOS
(10/20/08)
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Can't wait to try this one! Love anything with low sodium. Submitted by:
BELTONWALKER66
(10/19/08)
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This was better the 2nd day after the "crust" got even softer. I made it with just apples, no nuts or raisins. I blended white and brown sugar, white and wheat flour, and added a dash of nutmeg. Submitted by:
RACHELEROY
(6/14/08)
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