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Fresh Apple-Pecan Coffeecake
Browse the recipe Fresh Apple-Pecan Coffeecake
Fresh Apple-Pecan Coffee Cake
Cool Time 15 minutes
Bake Time 22 minutes
Prep Time 10 minutes
YIELD Makes 16 servings
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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* |
PREPARATION:
- 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.
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.
This recipe appears in:
Coffeecakes
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 |