Apples are one of my favorite fruits and I eat at least one a day. They are portable, sweet, crunchy and pretty to look at. Although I like them in their natural state they also make delicious desserts!
This is a simple coffeecake that has big flavor! Apples, sour cream and apple juice combine to create an exceptionally moist flavorful cake. Your kitchen will be filled with the aroma of cinnamon as this bakes. Put on a pot of coffee or make a pot of hot tea to enjoy with a big slice of this cake for under 200 calories and just Old WWPs : 3!
Sour Cream Apple Coffee Cake
- 1 cup unbleached flour (or sub whole wheat pastry flour)
- 1/2 cup whole wheat flour pastry flour
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 cup apple juice
- 1/4 cup nonfat sour cream
- 1 egg white, lightly beaten
- 2 1/2 cups diced peeled apples ( I like Braeburn)
- 1/4 cup plus 2 tablespoons dark raisins or dried cranberries
- 2 tablespoons light brown sugar
- 2 tablespoons toasted wheat germ or finely chopped walnuts
To make the topping, combine the brown sugar and wheat germ or nuts in a small bowl and stir to mix well. Set aside.
Combine the flours, sugar, baking soda, and cinnamon in a medium bowl and stir to mix well. Stir in the apple juice, sour cream, and egg white. Fold in the apples and raisins.
Coat a 9-inch round pan with nonstick cooking spray and spread the batter evenly in the pan. Sprinkle the topping over the batter and bake at 350 degrees for 30 to 33 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean.
Cool the cake to room temperature, cut into 8 wedges, and serve.
Yield: 8 servings
Per Serving: 200 Calories; 2g Fat (7.2% calories from fat); 4g Protein; 44g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 172mg Sodium.
Old WWP 3 / New WWPP 5
Adapted from Sandra Woodruff’s Secrets of Fat Free Baking