Friday, December 17, 2010

Normally baking with butter is my only M.O.

I love the rich taste! I figure as long as you use butter in moderation it can’t be that bad for you.

Since I’m home visiting my parents right now, I’ve made some baking substitutions. My dad needs to closely monitor his fat and cholesterol intake because of past heart complications.

So I’ve traded in my butter for applesauce and light margarine. I even gave up granulated sugar for Splenda.

This morning, I wanted to make us a breakfast treat. Muffins or coffee cake? I decided to go with an apple coffee cake.

The recipe comes together fairly quickly. In less than 1 hour, you can enjoy a healthier treat for breakfast or for an afternoon snack.

My dad was happy and said the cake tasted “great.”

I, too, was pleased with the moist, spiced cake and its slightly crispy topping. I hope you enjoy the cake as much as my family did.

Afiyet Olsun!

The coffee cake looks so pretty sitting on my mother's wedding china.

Low-Fat Apple Coffee Cake
(Adapted from: “The New American Heart Association Cookbook”)

1/3       c.         dark brown sugar
1/3       c.         oatmeal
1          T.         plus 1 1/2 tsp. flour
1          tsp.      ground cinnamon
1          T.         light margarine, melted
1 ½      c.         flour
½         c.         Splenda or sugar
2 ½      tsp.      baking powder
1          tsp.      ground cinnamon
½         tsp.      ground ginger
Pinch               ground nutmeg
¾         c.         fat-free milk
½         tsp.      vanilla extract
1          ea.        Granny Smith apple, peeled and shredded
¼         c.         unsweetened applesauce
1          ea.        egg white

1. Preheat oven to 375F or 190 C. Lightly pan-spray a 9-inch square metal baking dish.
2. For the topping, combine all ingredients and mix well. Set aside.
3. In a large bowl, sift together the flour, Splenda or sugar and spices for the cake.
4. In a metal bowl, whisk the egg white until very frothy - almost soft peaks.
5. Add the milk, vanilla, applesauce and shredded apple to the dry ingredients. Stir until moistened.
6. Then, carefully fold in the egg white to the above mixture, being careful not to deflate it. Pour mixture into the baking pan. Sprinkle the topping on top.
7. Bake the cake for about 30 minutes until a cake tester or toothpick inserted in the center comes out clean.
8. Let the cake cool for at least 20 minutes before cutting. Serve a piece of the cake with coffee or tea.

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