Apple Cinnamon Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Coffee Cake topping:• 1/2 cup Splenda Granular• 1/2 cup all-purpose flour• 1/2 tsp ground cinnamon• 1/4 cup reduced-calorie margarine, meltedApple layer:• 2 medium Granny Smith apples, peeled, cored and diced into 1/4-inch cubes• 2 tbsp lemon juice• 1 tbsp all-purpose flour• 1/2 cup Splenda Granular• 1 tsp ground cinnamon• 2 tbsp reduced-calorie margarineCake layer:• 1/2 cup softened reduced-calorie margarine • 3/4 cup egg substitute at room temperature• 1 cup Splenda Granular• 1 tsp vanilla extract• 1 1/2 cups all-purpose flour, sifted• 1 tsp baking soda• 1 tsp baking powder• 1/2 cup fat-free milk at room temperature
Makes 16 servings
Preheat oven to 350°F. Spray a 9-inch square metal baking pan with vegetable cooking spray and set aside. Combine the ingredients for the coffee cake topping in a medium bowl and stir until well blended. Separate mixture into small clumps, approximately 1/4 tsp each, and place on cookie sheet. Bake 8 to 10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
For the apple layer, combine apple pieces and lemon juice in a medium bowl. In small bowl, stir together flour, Splenda Granular and cinnamon. Sprinkle Splenda mixture over apples and stir until thoroughly mixed. Add melted margarine to mixture and stir until combined. Set aside.
To make the cake layer, in a large mixing bowl, beat margarine with an electric mixer on high speed for 1 minute. Add egg substitute and beat on high for 1 minute. Add Splenda Granular and vanilla and beat on medium speed until thoroughly blended, about 1 minute. In a medium bowl, stir together flour, baking soda and baking powder. Slowly add the flour mixture and the milk to the margarine and egg mixture, blending well on low speed. Spread batter evenly into prepared pan. Spread apple layer evenly over cake layer. Sprinkle topping over apple layer and press in lightly. Bake 45 minutes or until an inserted toothpick comes out clean.
Number of Servings: 16
Recipe submitted by SparkPeople user LALASTRIVE.
Preheat oven to 350°F. Spray a 9-inch square metal baking pan with vegetable cooking spray and set aside. Combine the ingredients for the coffee cake topping in a medium bowl and stir until well blended. Separate mixture into small clumps, approximately 1/4 tsp each, and place on cookie sheet. Bake 8 to 10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
For the apple layer, combine apple pieces and lemon juice in a medium bowl. In small bowl, stir together flour, Splenda Granular and cinnamon. Sprinkle Splenda mixture over apples and stir until thoroughly mixed. Add melted margarine to mixture and stir until combined. Set aside.
To make the cake layer, in a large mixing bowl, beat margarine with an electric mixer on high speed for 1 minute. Add egg substitute and beat on high for 1 minute. Add Splenda Granular and vanilla and beat on medium speed until thoroughly blended, about 1 minute. In a medium bowl, stir together flour, baking soda and baking powder. Slowly add the flour mixture and the milk to the margarine and egg mixture, blending well on low speed. Spread batter evenly into prepared pan. Spread apple layer evenly over cake layer. Sprinkle topping over apple layer and press in lightly. Bake 45 minutes or until an inserted toothpick comes out clean.
Number of Servings: 16
Recipe submitted by SparkPeople user LALASTRIVE.
Nutritional Info Amount Per Serving
- Calories: 242.3
- Total Fat: 5.0 g
- Cholesterol: 0.3 mg
- Sodium: 220.0 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 1.1 g
- Protein: 3.4 g
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