Hazelnut Pear Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 cups all-purpose flour2 cups rolled oats (coach's is my fav)1 1/2 cups splenda2 TBSP baking powder1 tsp ground ginger1 1/2 tsp allspice1/2 tsp nutmeg1 tsp salt1/2 cup natural (no sugar added) applesauce2 cups skim milk2/3 cup egg substitute (or 2 eggs)5 pears, peeled and chopped Struessel Recipe:4 TBSP butter or margarine, cold and solid1 1/2 cups rolled oats1/3 cup all-purpose flour1/3 cup brown sugar1/3 cup filberts (hazelnuts), chopped
Preheat oven to 350.
Spray 2 LARGE muffin tins or 9x13 pan with nonfat cooking spray.
Start by preparing the struessel. In a medium sized bowl, combine all dry ingredients and then cut in the butter until well blended and crumbly. Set aside.
In a large bowl, sift together all the dry ingredients including the spices and salt. Add the applesauce, skim milk and egg substitute (or eggs). With an electric mixer, mix together on low speed until combined. Scrape the bowl. Mix for another 30 seconds on medium speed.
Layer the batter and struessel by pouring half of the batter into the prepared muffin pans or 9x13 pan, and then sprinkling with half of the struessel. Pour the remaining batter into the prepared pan(s) and top with the remaining struessel.
If using muffin pans, bake for 40-45 minutes.
If using a 9x13 pan, bake for 50-55 minutes.
Yields 12 muffins or 15 slices of cake. Enjoy!
Number of Servings: 15
Recipe submitted by SparkPeople user MATHEODEN.
Spray 2 LARGE muffin tins or 9x13 pan with nonfat cooking spray.
Start by preparing the struessel. In a medium sized bowl, combine all dry ingredients and then cut in the butter until well blended and crumbly. Set aside.
In a large bowl, sift together all the dry ingredients including the spices and salt. Add the applesauce, skim milk and egg substitute (or eggs). With an electric mixer, mix together on low speed until combined. Scrape the bowl. Mix for another 30 seconds on medium speed.
Layer the batter and struessel by pouring half of the batter into the prepared muffin pans or 9x13 pan, and then sprinkling with half of the struessel. Pour the remaining batter into the prepared pan(s) and top with the remaining struessel.
If using muffin pans, bake for 40-45 minutes.
If using a 9x13 pan, bake for 50-55 minutes.
Yields 12 muffins or 15 slices of cake. Enjoy!
Number of Servings: 15
Recipe submitted by SparkPeople user MATHEODEN.
Nutritional Info Amount Per Serving
- Calories: 256.9
- Total Fat: 6.3 g
- Cholesterol: 9.1 mg
- Sodium: 391.9 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 6.1 g
- Protein: 7.2 g
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