Apple Cinnamon Coffee Cake

3 cups sifted flour
5 tsp baking powder
1 tsp salt
1 cup canned apples, chopped
1 cup sugar
2 egg whites
1/2 cup oil
1-1/2 cups skim milk

Preheat oven to 375F. Sift together flour, baking powder, salt and sugar. Blend in egg whites, oil and milk. Stir until flour is moistened. Gently stir in chopped apples.

1 cup brown sugar
1 cup chopped pecans
4 tbs flour
4 tbs oil
4 tsp cinnamon

Make the topping by mixing together brown sugar, pecans, flour, oil and cinnamon. Spread half of the batter in a Bundt or tube pan that has been sprayed with vegetable spray. Sprinkle with half of the topping. Add the remaining batter, and sprinkle with the rest of the topping. Bake 30 minutes or until done.

Prepare a glaze by using confectioner's sugar and adding water to obtain the desired consistency. Cake should be cooling in the baking pan for 10 minutes prior to inverting it onto the serving plate. Pour glaze over cake top after the cake has been removed from the baking pan.

Yield: 18 servings.

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Cajun Country -- New Iberia, Louisiana