Apple Coffee Cake
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake.
Nutrition Facts
| Serving Size | 3 ½ in x 2 ½ in piece |
| Calories | 188 |
| Total Fat | 5 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 11 mg |
| Sodium | 68 mg |
Servings and Times
| Servings | 20 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Tart apples, cored, peeled, chopped | 5 cups |
| Sugar | 1 cup |
| Dark raisins | 1 cup |
| Pecans, chopped | ½ cup |
| Vegetable oil | ¼ cup |
| Vanilla | 2 teaspoons |
| Egg, beaten | 1 |
| All-purpose flour, sifted | 2 ½ cups |
| Baking soda | 1 ½ teaspoons |
| Ground cinnamon | 2 teaspoons |
- Directions
- Preheat oven to 350ºF.
- Lightly oil a 13 x 9 x 2 inch pan.
- In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.
- Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.
- Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
