Apple Cinnamon Coffee Cake
- Number of Servings: 12
Ingredients
Topping:1/4 c flour1/4 c brown sugar1 tsp cinnamonCake:3 granny smith apples, peeled, cored, and diced2 c flour2 egg whites1/4 c butter, softened2 tsp lemon juice1 small lemon, zested3/4 c brown sugar1 tsp baking soda1 tsp baking powder1/8 tsp salt1 c low-fat vanilla yogurt1 tsp vanilla
In a small bowl, combine topping ingredients. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon juice and vanilla.
In a separate bowl, combine flour, baking soda, baking powder, salt; gradually add to the creamed mixture alternately with yogurt, mixing well after each addition. Stir in apples.
Transfer into a 9x13" baking dish.
Sprinkle topping over batter. Bake at 350 for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely. Cover and freeze for up to 6 months.
To use frozen coffee cake, thaw overnight in refrigerator.
Serves 16 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user COFFEEBREAK123.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon juice and vanilla.
In a separate bowl, combine flour, baking soda, baking powder, salt; gradually add to the creamed mixture alternately with yogurt, mixing well after each addition. Stir in apples.
Transfer into a 9x13" baking dish.
Sprinkle topping over batter. Bake at 350 for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely. Cover and freeze for up to 6 months.
To use frozen coffee cake, thaw overnight in refrigerator.
Serves 16 pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user COFFEEBREAK123.
Nutritional Info Amount Per Serving
- Calories: 209.8
- Total Fat: 4.4 g
- Cholesterol: 10.7 mg
- Sodium: 237.6 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 2.5 g
- Protein: 3.9 g
Member Reviews
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PAML66
This was amazing! Moist, tasty, satisfying. The portions are really huge. I cut this into 20 pieces and the calories should be about 125. I used fat free sour cream with a little splenda and some extra vanilla instead of yogurt. I will make this again, but with 2 TBSP flour in the topping. - 9/20/12