Nutty lemon coffee cake

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 159.5

Total Fat: 4.7 g
Cholesterol: 28.7 mg
Sodium: 137.0 mg
Total Carbs: 27.0 g
Dietary Fiber: 1.5 g
Protein: 3.4 g

View full nutritional breakdown of Nutty lemon coffee cake calories by ingredient

Introduction

major fat reduction of another coffee cake recipe using applesauce - my daughter thought she could taste the applesauce which makes me think it would be great for the fall with pumpkin major fat reduction of another coffee cake recipe using applesauce - my daughter thought she could taste the applesauce which makes me think it would be great for the fall with pumpkin

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 24

Ingredients

1 cup applesauce

1 cup sugar

3 eggs

1 cup sour cream

1 tsp vanilla extract

1 tsp lemon extract

1 1/2 cup white flour

1 cup whole wheat flour

2 1/2 tsp baking powder

1 tsp baking soda

1/8 tsp salt

1 cup finely chopped pecans

1/2 cup sugar

1 tsp ground cinnamon

Directions

Preheat oven to 350. In a small bowl, combine finely chopped pecans, 1/2 cup sugar and 1 tsp cinnamon for topping mixture. In a large mixing bowl, combine flours, bakinjg powder, baking soda and salt. In a smaller bowl, combine applesauce, sugar, eggs, sour cream, vanilla extract, and lemon extract. Mix thoroughly. Add wet ingredients to large bowl with flours. Mix thoroughly. Spray 9x13 pan with nonstick spray. Spread half batter in pan. Sprinkle with 1/2 topping mixture. Spread other half of batter in pan. Top with remaining topping mixture. Bake for 30 to 35 minutes until cake tests done. I cut the cake 6x4 for 24 pieces.

Number of Servings: 24

Recipe submitted by SparkPeople user CFMOSS.