Hazelnut Pear Coffee Cake
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Hazelnut Pear Coffee Cake calories by ingredient
Introduction
A moist, somewhat chewy, heart-healthy coffee cake. Oh...did I mention it's delicious? It's just sweet enough with a rich, warm flavor. You can use any chopped nut you like...I just prefer the hazelnut flavor with the taste of the pear. Enjoy! A moist, somewhat chewy, heart-healthy coffee cake. Oh...did I mention it's delicious? It's just sweet enough with a rich, warm flavor. You can use any chopped nut you like...I just prefer the hazelnut flavor with the taste of the pear. Enjoy!Number of Servings: 15
Ingredients
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2 cups all-purpose flour
2 cups rolled oats (coach's is my fav)
1 1/2 cups splenda
2 TBSP baking powder
1 tsp ground ginger
1 1/2 tsp allspice
1/2 tsp nutmeg
1 tsp salt
1/2 cup natural (no sugar added) applesauce
2 cups skim milk
2/3 cup egg substitute (or 2 eggs)
5 pears, peeled and chopped
Struessel Recipe:
4 TBSP butter or margarine, cold and solid
1 1/2 cups rolled oats
1/3 cup all-purpose flour
1/3 cup brown sugar
1/3 cup filberts (hazelnuts), chopped
Directions
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.
Member Ratings For This Recipe
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BOTVOT
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NINABARINA