In this recipe, use any variety of firm, tart apple or tart-sweet apple. This cake gets a fiber boost from whole wheat flour.
It’s best to substitute whole wheat flour for only half of the all-purpose in most recipes. If the recipe calls for 2 cups all-purpose flour, use 1 cup all-purpose and 1 cup whole wheat. If you use only whole wheat flour when the recipe calls for all-purpose, the product could turn out too heavy and dense.
Another product that can be used is white whole wheat flour. This flour is softer in texture than 100 percent whole wheat flour, but still has fiber benefits. Use the same ratio when substituting white whole wheat flour for all-purpose.
Apple coffee cake
Serves: 9
Preparation time: 15 minutes
Total time: 1 hour, 5 minutes
This cake freezes well. Wrap it tightly in plastic wrap, then place it in a freezer-quality plastic bag or wrap it again in foil.
Vegetable oil cooking spray
1 cup packed brown sugar, divided
2 Tbsp. canola oil
1/2 cup low-fat buttermilk
1/4 cup unsweetened applesauce
1 egg
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
11/2 cups Granny Smith or Fuji apples, peeled and diced
1/2 tsp. cinnamon
Preheat the oven to 375 degrees. Spray an 8-by-8-by-2-inch square pan with cooking spray.
In a small bowl, mix 3/4 cup brown sugar, the canola oil, buttermilk, applesauce, egg and vanilla.
In a separate bowl, combine the all-purpose flour, whole wheat flour, baking soda and salt. Stir the sugar mixture into the flour mixture and blend until the solids are evenly moistened. Stir in the apples. Spoon the batter into the prepared pan.
In a small bowl or measuring cup, combine the remaining 1/4 cup brown sugar and the cinnamon; sprinkle the mixture evenly over the top of the batter.
Bake 45 to 50 minutes or until a wooden pick comes out clean.
Cook’s note: This cake also can be made in a Bundt pan for a different look. Instead of sprinkling the brown sugar-cinnamon mix on top after pouring the batter into the pan, spray the Bundt pan as directed above. Sprinkle the brown sugar-cinnamon mixture in the pan, then pour the batter in, smoothing out the top.
Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen.
214 calories (17 percent from fat), 4 g fat (1 g saturated fat), 41 g carbohydrates, 4 g protein, 228 mg sodium, 24 mg cholesterol, 41 mg calcium, 2 g fiber. Food exchanges: 1/2 fruit, 2 starch, 1/2 fat.
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