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.
|Serving Size||3 ½ in x 2 ½ in piece|
|Total Fat||5 g|
|Saturated Fat||less than 1 g|
|Tart apples, cored, peeled, chopped||5 cups|
|Dark raisins||1 cup|
|Pecans, chopped||½ cup|
|Vegetable oil||¼ cup|
|All-purpose flour, sifted||2 ½ cups |
|Baking soda||1 ½ teaspoons |
|Ground cinnamon||2 teaspoons |
- Preheat oven to 350ºF.
- Lightly oil a 13 x 9 x 2 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.
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