This dish is a great way to perk up a holiday breakfast or top off a holiday meal. 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. Enjoy with coffee or hot apple cider.
- 5 cups tart apples, cored, peeled and chopped
- 1 cup sugar
- 1 cup dark raisins
- ½ cup pecans, chopped
- ¼ cup vegetable oil
- 2 teaspoon vanilla
- 1 egg, beaten
- 2½ cups all-purpose flour, sifted
- 1½ teaspoon baking soda
- 2 teaspoons ground cinnamon
Preheat oven to 350 degrees Fahrenheit. 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 ⅓ at a time, just enough to moisten dry ingredients. Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.
Makes 20 servings.
Serving size: 1 slice. 196 calories, 31 grams carbohydrates, 8 grams total fat, 11 milligrams cholesterol, 1 gram saturated fat, 2 grams dietary fiber, 67 milligrams sodium, 3 grams protein.
Recipe courtesy of the Centers for Disease Control and Prevention.
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