Makeover Maple Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Downsizing the sugar and margarine, and switching to fat-free milk made all the difference in this coffee cake recipe, but without sacrificing one tasty crumb of flavor. Ingredients:
1/3 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 cup fat-free milk |
1/2 cup unsweetened applesauce |
3 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
filling: |
1/2 cup finely chopped pecans |
1/3 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons butter, melted |
2 teaspoons ground cinnamon |
icing: |
1/4 cup confectioners' sugar |
1-1/2 teaspoons fat-free milk |
1/4 teaspoon maple flavoring |
Directions:
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs; mix well. Beat in milk and applesauce (mixture may appear curdled). Combine the flour, baking powder, salt and baking soda; add to butter mixture just until moistened. Spread half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray.
2. Combine filling ingredients; sprinkle half of filling over the batter. Gently top with remaining batter and filling. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. Combine icing ingredients until smooth; drizzle over coffee cake. Yield: 12 servings.
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