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.
Nutrition Facts| Serving Size | 3 ½ in x 2 ½ in piece | | Calories | 188 | | Total Fat | 5 g | | Saturated Fat | less than 1 g | | Cholesterol | 11 mg | | Sodium | 68 mg |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Tart apples, cored, peeled, chopped | 5 cups | | Sugar | 1 cup | | Dark raisins | 1 cup | | Pecans, chopped | ½ cup | | Vegetable oil | ¼ cup | | Vanilla | 2 teaspoons | | Egg, beaten | 1 | | All-purpose flour, sifted | 2 ½ cups | | Baking soda | 1 ½ teaspoons | | Ground cinnamon | 2 teaspoons |
Directions - Preheat oven to 350ºF.
- Lightly oil a 13 x 9 x 2 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.
|