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Nutritional Info
  • Amount Per Serving
  • Calories: 182.3
  • Total Fat: 4.6 g
  • Cholesterol: 10.6 mg
  • Sodium: 99.0 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Apple Coffee Cake calories by ingredient
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Apple Coffee Cake


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Apple Coffee Cake RECIPE

Introduction

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. 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.

Ingredients

    • 5 cups tart apples, cored, peeled, chopped
    • 1 cup sugar
    • 1 cup dark raisins
    • 1/2 cup pecans, chopped
    • 1/4 cup olive oil
    • 2 teaspoon vanilla
    • 1 egg, beaten
    • 2 1/2 cup sifted whole grain flour
    • 1 1/2 teaspoon baking soda
    • 2 teaspoon ground cinnamon

Directions

1.Preheat oven to 350 F.



2.Lightly oil a 13x9x2-inch pan.



3.In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.



4.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.



5.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





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    19 of 21 people found this review helpful
    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 - 12/28/08

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  • 15 of 15 people found this review helpful
    I enjoyed this very much. I made this into cupcakes
    for portion control and froze them. Used Reddy whip
    on the top. made a beautiful and satisfying dessert. - 11/14/08

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  • Incredible!
    14 of 14 people found this review helpful
    This is the best recipe..but I used walnuts and instead of making it as a cake (as I have done at least 5 times) I made several in bread pans and wrapped them as loaves to use for the holidays! Everyone loves them! - 12/2/08

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  • Very Good
    9 of 11 people found this review helpful
    I found out what I did wrong. You HAVE to use at least some of the sugar to get the moisture from the apples, etc. I also added 1/4 cup applesauce and halved the oil. It is absolutely great!!! - 3/29/08

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  • Very Good
    8 of 10 people found this review helpful
    Made these substitutions:

    3/4 c honey for sugar
    apple sauce for oil
    orange infused craisins for raisins (Yummy!)

    Also added a 1/4 tsp of salt to fruit to help bring out moisture. - 3/26/08

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  • Very Good
    7 of 7 people found this review helpful
    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. - 10/28/08

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  • Incredible!
    7 of 9 people found this review helpful
    Wow! This recipe is a keeper. I used Splenda instead of sugar and a bit more spices, cloves, cin. and nutmeg. Very moist, great dessert! - 3/26/08

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  • Very Good
    6 of 8 people found this review helpful
    I did like others and used Splenda, added cinnamon, cloves and nutmeg! Wonderful! - 3/29/08

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  • Very Good
    6 of 8 people found this review helpful
    good! i replaced apple sauce for the oil, and only used a 1/2 cup of sugar. the apples and raisins make it sweet enough for me! - 3/29/08

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  • Incredible!
    6 of 6 people found this review helpful
    The only thing I changed was I had almond slices instead of pecans, and I found I had to lightly sprinkle cinnamon sugar over the top - but EXCELLENT!!!! Letting the apples, sugar and raisins sit draws out the moisture in the fruit, making a moister dessert. - 1/30/08

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  • 6 of 8 people found this review helpful
    Very good!! I used WW pastry flour, substitued 3/4 cup splenda and 1/4 sugar for the 1 cup sugar, added 4 scoops of vanilla whey protein, and an extra 1/2 tsp baking soda. Loved it! Husband Loved it! Served it for a dinner party and everyone gobbled it down with a bit of lite cool whip. - 12/22/07

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  • Incredible!
    6 of 7 people found this review helpful
    Not too sweet. But SOOO delicious. I put in flax seed and used some soy flour. Put in extra raisins. The apples are SO tasty! Hopefully it'll keep for several days because the calorie count is a little steep and I can only have about 2 per day! - 10/24/07

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  • Good
    5 of 5 people found this review helpful
    i've made this twice. using granny smith apples it's a little bland. i use galas or delicious and it adds just a bit more sweetness. i like the nice big chunks of apples and nuts. it's hearty. - 4/22/09

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  • Incredible!
    5 of 5 people found this review helpful
    This was the first coffee cake I've ever made and it is delicious!!!! I sprinkled some more cinnamon over the top before putting it in the oven. It's moist and just the perfect amount of sweet.Will definitely add this to my list of recipes to keep! - 11/2/08

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  • Bad
    5 of 5 people found this review helpful
    I must say I was disapponted with the way it came out.
    Maybe I will Heat it up an pour some milk over it to change the texture alttle bit. I also think i needed to chop the apples a little more than I did. I didn't think it was as bad as my rating but it won't let me change it . - 10/31/08

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  • Incredible!
    5 of 7 people found this review helpful
    Made this today, for Herb Society meeting. Everybody LOVED it! I don't like nuts in baked goods, so skipped the pecans and used an all-fruit trail mix instead of the raisins since that's what I had on hand. Also added 1 Tbs fresh chopped rosemary. Needed more, but very good. - 10/23/08

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  • O.K.
    4 of 6 people found this review helpful
    This was okay. When I mixed ingredients it appeared to be dry already, so I added milk to the mixture before baking. I thought it was okay as it wasn't too sweet, but my family didn't care for it. Will probably not make it again. - 11/9/08

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  • Incredible!
    4 of 4 people found this review helpful
    I made this with white flour and sweet pecans.
    I can't get over people's reactions!!! It's hard work that truly pays off!! EXCELLENT! - 10/21/08

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  • Very Good
    4 of 4 people found this review helpful
    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! - 10/20/08

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  • Incredible!
    4 of 4 people found this review helpful
    Wonderful, moist - even better the next day. Freezes well too. Thank you so sending this in! - 10/19/08

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  • Very Good
    4 of 5 people found this review helpful
    I HATE raisins; so I used craisins in their place. This tasted amazing -- very moist. I would make this again. - 2/26/08

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  • Good
    3 of 5 people found this review helpful
    I made this with subs:1/2 raisins and 1/2 dried cranberries. 1/8 c. olive oil and 1/4 c. cinnamon applesauce, 11/2c. whole wheat flour and 1c. white flour, and accidentally put in 6 c. apples instead of 5. I would chop my apples smaller next time. Takes time due to peeling but everyone liked it. - 10/20/08

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  • 3 of 6 people found this review helpful
    I really don't like how inflated the ratings are because people "want" to try it.... don't do this people! - 9/16/08

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  • O.K.
    3 of 3 people found this review helpful
    I was a little dissappointed after reading the wonderful reviews. Hubby was less than enthusiastic also. Sorry. - 7/18/08

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  • 2 of 2 people found this review helpful
    People who rate the reciple AFTER changing half the ingredients get on my last nerve. It's not the true recipe and you have no right to rate it. No one wants to substitute your nasty ingredients anyway. - 1/29/13

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