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Fresh Apple Coffee Cake Recipe
|Cooking apple||4 Cup (64 tbs), chopped|
|Unsweetened orange juice||1⁄2 Cup (8 tbs), divided|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Frozen egg substitute||8 Ounce (1 Carton)|
|Vanilla extract||2 1⁄2 Teaspoon|
|Cake flour||3 Cup (48 tbs), sifted|
|Baking powder||2 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Brown sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 4424 Calories from Fat 1196
% Daily Value*
Total Fat 134 g205.5%
Saturated Fat 21.9 g109.6%
Trans Fat 0 g
Cholesterol 5.7 mg
Sodium 1843 mg76.8%
Total Carbohydrates 743 g247.6%
Dietary Fiber 73.5 g293.9%
Sugars 341.5 g
Protein 93 g185.2%
Vitamin A 98.7% Vitamin C 130%
Calcium 142.3% Iron 41.4%
*Based on a 2000 Calorie diet
Combine remaining 1/4 cup orange juice and milk; stir well, and set aside.
Cream margarine; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg substitute and vanilla; beat well.
Combine flour, baking powder, and salt, stirring well.
Gradually add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture.
Pour half of batter into a 10-inch tube pan coated with cooking spray; top with half of apple mixture.
Pour remaining batter into pan; top with remaining apple mixture, and sprinkle with brown sugar.
Bake at 350° for 1 hour and 10 minutes or until cake springs back when lightly touched.
Cool in pan on a wire rack 10 minutes; remove from pan, and cool on a wire rack.