Apple Cinnamon Coffee Cake
| TOPPING: | | |
| 1/4 | cup brown sugar | 1/2 | cup grated fresh apple (with or without peel) |
| 1/2 | cup instant oats | | |
| CAKE: | | |
| 2 | egg whites | 1-3/4 | cups unbleached flour |
| 1 | teaspoon baking powder | 1/2 | teaspoon baking soda |
| 1/2 | teaspoon cinnamon | 1/2 | teaspoon vanilla |
| 3 | tablespoons canola oil | 1/2 | cup packed brown sugar |
| 1 | cup no-sugar-added applesauce | 4 | tablespoons skim milk |
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Preheat oven to 350 degrees. Coat a Bundt pan with nonstick cooking spray. Set aside. In a bowl, combine grated apple, oats & brown sugar. Stir to blend. Spoon ingredients evenly into bottom of pan. Set aside. In a bowl, combine flour, baking powder & soda & cinnamon. Stir until cinnamon is evenly mixed. In bowl used to make topping, combine egg whites, brown sugar, applesauce, oil, milk & vanilla. Stir; make sure all the lumps of brown sugar have dissolved. Stir applesauce mixture into flour mixture until blended. Do not overbeat. Pour batter over grated apple topping. Bake 35 minutes; until surface of cake is firm to touch. Cool 10 minutes. Sprinkle with powdered sugar. Serves 10. (220 cals.; 5 g. fat; 4 g. prot.)
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