RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Coffee Cake, Low-Fat - dairy
"Low-fat cooking can usher in a new era of healthy, delightful eating, with updated traditional Jewish recipes for today's lifestyles. Taste is never sacrificed in our quest for favorite dishes that reflect our rich culinary heritage. "Apples make the low-fat coffee cake moist and flavorful. Serve it with coffee or tea." Coffee Cake Serves 8 4 Tbs. margarine 1/2 cup sugar 1 egg or egg substitute 1 tsp. vanilla 1-3/4 cups flour 1 tsp. baking powder 1/2 cup non-fat milk or orange juice 1/2 cup non-fat sour cream 1 apple, peeled, thinly sliced Topping: 3 Tbs. brown sugar 2 tsp. flour 1 tsp. cinnamon 1/4 cup chopped nuts Cream margarine and sugar until light and fluffy. Add egg and beat well. Add vanilla. Sift flour and baking powder and add alternately with milk or orange juice and sour cream to egg mixture. Pour into 9-by-9-inch pan (non-stick or sprayed with cooking spray) and place sliced apples in rows on top. Combine topping ingredients and spoon over apples. Bake in 350-degree oven 20-25 minutes until apples are tender and topping is golden. Betty Newman Jewish Bulletin of Northern California.
