Recipe for cooking caramel apple coffee cake

Breakfast Recipes :: Coffeecakes

Caramel Apple Coffee Cake

1/2 c. plus 2 Tbsp. unbleached flour
1/2 c. whole wheat pastry flour
3/4 light brown sugar
1/2 tsp. ground cinnamon
3/4 tsp. baking soda
1/4 c. plus 2 Tbsp. nonfat or low-fat buttermilk
1/4 c. egg substitute
1 tsp. vanilla extract or flavoring
2 1/2 c. peeled Granny Smith or Rome apples, diced into
    1/3-in. pieces (about 3)

Topping
1/4 c. whole wheat pastry flour
1/4 c. light brown sugar
1/3 c. honey crunch wheat germ or chopped toasted pecans
1 Tbsp. plus 1 tsp. frozen apple juice concentrate, defrosted

To make topping place the flour, sugar and wheat germ or nuts into a sm. bowl, and mix well. Add juice concentrate and stir until mixture is moist and crumbly. Add more juice if needed.

Place the flours, brown sugar and cinnamon in a med. sized bowl and stir to mix well, using the back of the spoon to press out any lumps in the brown sugar. Add baking soda and stir to mix well.

Add buttermilk, egg substitute, vanilla extract or flavoring and apples to the flour mixture. Stir to mix well. The batter will be thick.

Coat a 9-in. round baking pan with nonstick spray and spread batter evenly in pan. Sprinkle the topping over the batter.

Bake at 325 degrees F for 35-40 mins. or just until top springs back when lightly touched, Can use a clean wooden pick inserted also. Be careful not to over-bake.

Allow to cool to room temperature for at least 30 mins., then cut into wedges. Serve warm or at room temperature.

Makes approximately 8 servings.

Calories 192 Carbs 43 Cholest. 0 Fat .9 Fiber 2.6 Protein 4.7

3 WW points

Source: Secrets of Fat Free Cooking