BUTTERMILK APPLE CAKE
This coffecake-type cake stays moist and is great for
brunch, with fruit desserts or packed lunches. Some
people prefer the skin left on the apple because the
skin adds fiber. AND WE ALL KNOW HOW IMPORTANT FIBER IS IN OUR DIET!
List of Ingredients
1/4 cup soft margarine
2/3 cup packed brown sugar
1&1/2 cup buttermilk
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tbsp. cinnamon
1/2 tsp. salt
2 medium apples, cored and finely chopped
(about 2&1/2 cups)
Topping:
1/4 cup packed brown sugar
2 tsp. cinnamon
2 tbsp. chopped nuts or 1/4 cup coconut
Recipe
Lightly grease and flour 2.5 L square cake pan or
Bundt pan.
In large bowl, beat together margarine and sugar until
combined; beat in buttermilk. Add flour, baking
powder, baking soda, cinnamon, salt and apples; mix
until combined. Spread batter evenly in pan.
Topping: Combine sugar, cinnamon and nuts or coconut;
sprinkle over batter. Bake in 350F/180C oven for
40-45 minutes or until toothpick inserted in center
comes out clean. Let cool in pan. Makes 12 servings.
PER PIECE
calories 192
g fat 5
mg cholesterol 1
mg sodium 168
g protein 4
g carbohydrate 35
GOOD: fiber
This recipe is one of many listed in "The Lighthearted
Cookbook" and endorsed by The Canadian Heart
Foundation.
(I'm trying to add some "good for you" recipes.)
Laurie
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