Wednesday, October 1, 2008
What's Cooking Wednesday: Cinnamon-Apple Coffeecake
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There's nothing like apple season.
Okay, so there's nothing like fall. Fall is my favorite season - chilly air, beautiful leaves crunching under foot, tantalizing smells of cider and fresh donuts.
Except the donut thing can really get to you. So can the cider. Both are delicious, but if you're trying to be health conscious, both can add up pretty quickly.
We managed to get some fabulous apples at our farmers market, and I wanted to make something delicious but not too sinful. I wanted a good, moist, apple-filled coffee cake. I wanted it lowfat and lower calorie, but not to taste low fat or lower calorie. I *think* I succeeded. This is what I came up with:
Jen's Cinnamon-Apple (lowfat) Coffeecake
1 1/2 cups sugar
1 tsp vanilla
1 TBS canola oil
1/2 cup lowfat buttermilk
2 cups whole wheat pastry flour
1 tsp cinnamon
1 1/2 tsp baking soda
4 medium apples, peeled, cored and diced
3 TBS brown sugar
2 TBS whole wheat pastry flour
1 tsp cinnamon
1 1/2 TBS butter
1. Preheat oven to 350 and spray a 7X11 baking pan or equivalent.
2. Cream eggs, sugar, vanilla and buttermilk until well blended.
3. Mix dry ingredients, except for apples and topping ingredients, in a bowl.
4. Add the dry ingredients to the wet ingredients and blend well.
5. Beat with a mixture on high for 2 minutes.
6. Stir in apples by hand. Pour batter into baking dish.
7. In a food processor, blend the brown sugar, flour, cinnamon and butter for the topping. Process until mixture is crumbly.
8. Sprinkle the topping over the batter.
9. Bake for 45 minutes.
Cut into 18 pieces.
Number of Servings: 18
Nutritional Info (per serving):
Nutrition information provided by sparkrecipes.com