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Fresh Apple-Pecan Coffeecake


Fresh Apple-Pecan Coffee Cake

Fresh Apple-Pecan Coffee Cake

Cool Time 15 minutes

Bake Time 22 minutes

Prep Time 10 minutes

Yield

Makes 16 servings

Ingredients

1 package (16.9-ounce) cinnamon-swirl quick-bread and coffeecake mix
3/4 cup water
4 egg whites or 1/2 cup cholesterol-free egg substitute
1 teaspoon vanilla or vanilla, butter and nut flavoring
1 cup finely chopped apples*

*Granny Smith apples are recommended for this recipe.

Preparation

  1. Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray; set aside.
  2. Combine quick-bread mix, water, egg whites and vanilla in medium bowl; beat 50 strokes or until well blended. Spoon batter into prepared baking pan. Smooth evenly with back of spoon.
  3. Sprinkle apples evenly over batter. Sprinkle cinnamon swirl mix evenly over all. Bake 22 minutes or until wooden toothpick inserted into center comes out clean.
  4. Remove cake to wire rack; cool 15 minutes. Cut into 16 pieces. Serve warm or at room temperature.

Note

Flavors are at their peak when this coffeecake is served warm. To reheat, place in a microwave and cook on HIGH 10 to 15 seconds or until heated.

Nutritional Information

Serving Size: 1/16 of total recipe
Fiber <1 g
Carbohydrate 24 g
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 24 %
Calories 140
Protein 2 g
Sodium 131 mg

Dietary Exchange

Fruit 1/2
Starch 1
Fat 1/2

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