Moist apples and raisins provide the flavor in this low-cholesterol and low-sodium coffee cake.
1/4 C. vegetable oil
5 C. tart apples, cored, peeled, chopped
1 C. sugar
1 C. dark raisins
1/2 C. pecans, chopped
2 t. vanilla
1 egg, beaten
2 1/2 C. sifted all-purpose flour
1 1/2 t. baking soda
2 t. ground cinnamon
- Preheat oven to 350° F.
- Lightly oil 13x9x2-inch pan.
- In large bowl, combine apples, sugar, raisins, 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
NUTRITION ANALYSIS PER SERVING: Calories, 188; Total fat, 5 grams; Saturated fat, less than 1 gram; Cholesterol, 11 milligrams; Sodium, 68 milligrams
