Coffeecake makes use of what's at hand


For a warm-from-the-oven brunch or breakfast bread, bake this handy, heart-healthy coffeecake. You probably have most of the ingredients on your shelves already. Applesauce takes over the role of cooking oil, making the cinnamony bread moist and tender.

And, to lower the cholesterol, you use egg substitute in place of the eggs.

Spiced Apple Coffeecake

Serves 10

Nonstick spray coating

2/3 cup all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups peeled, cored and finely chopped apple (2 large), such as Jonathan or Granny Smith

1/4 cup frozen egg product, thawed

3/4 cup sugar

1/4 cup chopped walnuts or pecans

1/4 cup applesauce

1/4 cup packed brown sugar

1 tablespoon all-purpose flour

1 tablespoon whole-wheat flour

1/2 teaspoon ground cinnamon

1 tablespoon margarine

1/4 cup chopped walnuts or pecans

Spray a 9-inch round baking pan with nonstick spray coating; set aside. In a medium mixing bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole-wheat flour, baking soda, the 1 teaspoon cinnamon and the salt; set aside.

In a large mixing bowl toss together the chopped apple and egg product. Stir in the 3/4 cup sugar, the first 1/4 cup nuts and applesauce. Add flour mixture; stir just until combined. Pour batter into the prepared pan.

For topping, stir together the brown sugar, the remaining all-purpose flour, whole-wheat flour and cinnamon. Cut in margarine until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan.

Bake in a 350-degree oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; serve warm.

Each serving has about 199 calories; 5 g fat; 0 mg cholesterol; 4 g protein; 37 g carbohydrates; 163 mg sodium.

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