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INGREDIENTS:
Coffee Cake topping:
• 1/2 cup Splenda Granular
• 1/2 cup all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 cup reduced-calorie margarine, melted
Apple layer:
• 2 medium Granny Smith apples, peeled, cored and
diced into 1/4-inch cubes
• 2 tbsp lemon juice
• 1 tbsp all-purpose flour
• 1/2 cup Splenda Granular
• 1 tsp ground cinnamon
• 2 tbsp reduced-calorie margarine
Cake layer:
• 1/2 cup softened reduced-calorie margarine
• 3/4 cup egg substitute at room temperature
• 1 cup Splenda Granular
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 cup fat-free milk at room temperature
INSTRUCTIONS:
Preheat oven to 350°F. Spray a 9-inch square metal
baking pan with vegetable cooking spray and set aside.
Combine the ingredients for the coffee cake topping in
a medium bowl and stir until well blended. Separate mixture
into small clumps, approximately 1/4 tsp each, and place
on cookie sheet. Bake 8 to 10 minutes. Cool to room temperature.
Crumble into fine, uniform texture. Set aside.
For the apple layer, combine apple pieces and lemon
juice in a medium bowl. In small bowl, stir together flour,
Splenda Granular and cinnamon. Sprinkle Splenda mixture
over apples and stir until thoroughly mixed. Add melted
margarine to mixture and stir until combined. Set aside.
To make the cake layer, in a large mixing bowl, beat
margarine with an electric mixer on high speed for 1 minute.
Add egg substitute and beat on high for 1 minute. Add
Splenda Granular and vanilla and beat on medium speed
until thoroughly blended, about 1 minute. In a medium
bowl, stir together flour, baking soda and baking powder.
Slowly add the flour mixture and the milk to the margarine
and egg mixture, blending well on low speed. Spread batter
evenly into prepared pan. Spread apple layer evenly over
cake layer. Sprinkle topping over apple layer and press
in lightly. Bake 45 minutes or until an inserted toothpick
comes out clean.
NUTRITIONAL VALUE per serving:
Calories: 140
Fat:
7 g
Protein:
4 g
Carbs:
18 g
Makes 16 servings
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