APPLE COFFEE CAKE

Apples and raisins provide the moistness, which means less oil can be used in this low saturated fat, low cholesterol, and low sodium coffee cake.

5 C tart apples, cored, peeled, chopped

1 C sugar

1 C dark raisins

1/2 C pecans, chopped

1/4 C vegetable oil

2 tsp vanilla

1 egg, beaten

2-1/2 C   sifted all-purpose flour

1-1/2 tsp   baking soda

2 tsp   ground cinnamon  

Preheat oven to 350º F.

Lightly oil a 13x9x2-inch pan.

In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.

Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients.

Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.

Yield: 20 servings--Serving Size: 3-1/2-inch x 2-1/2-inch piece

Each serving provides:

Calories: 188 

Total fat: 5 g 

Saturated fat: less than 1 g 

Cholesterol: 11 mg 

Sodium: 68 mg 

From NIH.gov