|
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.
| 5
C |
tart apples, cored, peeled,
chopped |
| 1
C |
sugar |
| 1
C |
dark raisins |
| 1/2
C |
pecans, chopped |
| 1/4
C |
vegetable oil |
| 2
tsp |
vanilla |
| 1 |
egg, beaten |
| 2-1/2
C |
sifted all-purpose flour |
| 1-1/2
tsp |
baking soda |
| 2
tsp |
ground cinnamon |
- Preheat oven to 350º F.
- Lightly oil a 13x9x2-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.
Yield: 20 servings--Serving Size:
3-1/2-inch x 2-1/2-inch piece
Each serving provides:
Calories: 188
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 11 mg
Sodium: 68 mg
|
