Apple Cinnamon Coffee Cake

Recipe Ingredients

		Topping
1/2 cup	118ml	Fresh apple - grated
1/2		Apple with or without peel
1/2 cup	31g / 1.1oz	Instant oats
1/4 cup	40g / 1.4oz	Brown sugar
		Cake
1 3/4 cups	109g / 3.8oz	Flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon
2		Egg whites
1/2 cup	80g / 2.8oz	Packed brown sugar
1 cup	237ml	Natural applesauce (no sugar Added)
3 tablespoons	45ml	Canola oil
4 tablespoons	60ml	Skim milk
1/2 teaspoon	2.5ml	Vanilla

Recipe Instructions

Heat oven to 350F. Coat a 4-cup, oven-proof ring mold, Bundt pan or 8- inch square pan with nonstick cooking spray. Set aside.  In a medium bowl, combine the grated apple, oats and brown sugar.

Stir to blend. Spoon ingredients evenly into bottom of the prepared pan. Set pan aside.  In a large bowl, combine the flour, baking powder, baking soda and cinnamon. Stir until the cinnamon is evenly mixed.

In the medium bowl used to make the topping, combine the egg whites, the 1/2 cup brown sugar, applesauce, canola oil, skim milk and vanilla. Stir to blend, making sure all the lumps of brown sugar have dissolved.

Stir the applesauce mixture into the flour mixture until blended. Do not over-beat. Pour the batter over the grated apple topping.  Bake for 30 to 35 minutes, until the surface of the cake is firm to the touch when pressed. Cool for 10 minutes, then unmold onto a serving platter.

Source:
the Hershey Kitchens

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