Apple-Pecan Coffee Cake

By nancyjcanzi

Ingredients

• Topping
• 1/2 cup (125 mL) coarsely chopped pecans
• 1/4 cup (50 mL) firm butter or margarine
• 3 tbsp (45 mL) packed brown sugar
• 2 tbsp (25 mL) all-purpose flour
• 1/2 tsp (2 mL) ground cinnamon
• Coffee Cake
• 1 cup (250 mL) Fibre 1* original bran cereal
• 1 cup (250 mL) milk
• 1 3/4 cups (425 mL) all-purpose flour
• 2/3 cup (150 mL) granulated sugar
• 1/4 cup (50 mL) vegetable oil
• 3 tsp (15 mL) baking powder
• 1/2 tsp (2 mL) salt
• 4 egg whites or 2 eggs
• 1 medium apple, peeled and chopped (about 1 cup/250 mL)

Details

Servings 12

Preparation

Step 1

Heat oven to 375ºF. Grease or spray with non-stick cooking spray, bottom and sides of 9-inch square pan. In small bowl, mix streusel ingredients; set aside.
Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, stir together crushed cereal and milk; let stand 5 minutes. Stir in remaining coffee cake ingredients except apple; beat 30 seconds with spoon. Gently stir in apple. Spread half the batter in pan; sprinkle streusel on top. Spoon remaining batter over streusel; spread to cover.
Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Serve warm.
For this recipe you'll need Fibre 1* Crunchy Original