Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake.
|5 C||tart apples, cored, peeled, chopped|
|1 C||dark raisins|
|1/2 C||pecans, chopped|
|1/4 C||vegetable oil|
|2-1/2 C||sifted all-purpose flour|
|1-1/2 tsp||baking soda|
|2 tsp||ground cinnamon|
- Preheat oven to 350º F.
- Lightly oil a 13x9x2-inch pan.
- In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.
- Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.
- Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece
Each serving provides:
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 11 mg
Sodium: 68 mg