Apple Pumpkin Coffee Cake |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
This is a recipe from ADA's Quick and Easy low-carb Cookbook for people with Diabetes. Ingredients:
1 (18 ounce) box spice cake mix or 1 (18 ounce) box carrot cake mix |
5 large egg whites or 3/4 cup egg substitute |
1 cup water |
1 cup canned solid-pack pumpkin |
2 ounces pecans, chopped |
8 ounces gala apples, peeled and very thinly sliced |
1 cup apple juice |
2 teaspoons cornstarch |
Directions:
1. Preheat oven to 350 degree F.
2. Coat a springform or bundt pan with cooking spray.
3. In a medium mixing bowl,combine cake mix,egg whites, water and pumpkin.
4. Using an electric mixer on low speed,beat until moistened,about 30 seconds.
5. Scrape sides and beat on medium speed 2 or until smooth.
6. Sprinkle bottom of pan with pecans and lay out apple slices accordion fashion.
7. Carefully pour batter over apples and bake 1 hour or until toothpick comes out clean.
8. Mean while,in a small saucepan,combine apple juice and corn starch and stir until completely dissolved.
9. Bring to a boil and cook 1 minute or until thickened.
10. Remove from heat and cool completely.
11. When cake is done,remove from oven and cool 5 minutes on a wire rack.
12. Inverting onto a serving platter,remove sides and bottom of springform pan,and pour apple glaze all over.
|
|