Fresh Apple-Pecan Coffee Cake
Cool Time 15 minutes
Bake Time 22 minutes
Prep Time 10 minutes
Makes 16 servings
|1||package (16.9-ounce) cinnamon-swirl quick-bread and coffeecake mix|
|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.
- Preheat oven to 350°F. Spray 13X9-inch baking pan with nonstick cooking spray; set aside.
- 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.
- 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.
- Remove cake to wire rack; cool 15 minutes. Cut into 16 pieces. Serve warm or at room temperature.
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.
|Serving Size:||1/16 of total recipe|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||24 %|
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