Apple Coffee Cake

By dette

Moist, tender cake with a ribbon of soft, sweet apple chunks running through it and finished witha nutty brown-sugar topping is just the treat you crave with your coffee, and it's so much better for you.

Ingredients

• 1/2 med. Golden Delicious apple, cored and finely diced.
• Nonstick cooking spray
• 1 c. all-purpose flour
• 1 c. whole-wheat pastry flour or whole-wheat flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3 tblsp granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 c. chopped walnuts
• 2/3 c packed light brow2n sugar
• 2 tblsp unsalted butter, at room temperature
• 2 tblsp canola oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 c. nonfat plain yogurt

Preparation

Step 1

Plae the apple in a microwave-safe bowl, tightly cover with plastic wrap, and microwave on high until softened, about 90 seconds. Set aside.

Preheat the oven to 350. Spray an 8 inch square pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, and salt. In a small bolw, stir toether the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter, and oil until well combined. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs until well combined. Beat in the vanilla and yogurt. Add the flour mixture in two batches, stirring until just combined after each addition.

Pour half of the batter into the prepared pan and spread evenly. Sprinkle half of thenut mixture over the batter and top with the apples, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the batter, pressing gently. Bake until a wooden skewer inserted into the center comes out clean, about 35 minutes. Allow to cool slightly before cutting the cakre into 12 squares.

cal 230; tot fat 9g; (sat fat 2g; mono fat 2.8g; poly fat .3g;) prot 6g; carb 34g; fib 2g; chol 40mg; sod 190mg