Imagine a 4 x 4 inch square of coffee cake at 274 calories or only 137 calories for a smaller 2 inch piece! I'm in ! The smell of apples baking with cinnamon and brown sugar on a crisp Autumn day just sends me to my cozy place. For that reason, I enjoy a brisk walk with the fallen leaves being crunched underfoot and returning home to a warm slice of coffee cake and a hot cup of coffee.
Mmmmm! An 8 x 8 inch pan makes 4 to 8 super low fat & cholesterol servings.
INGREDIENTS:
3 cored/chopped apples like honey crisp
2 Tbsp flax meal & 6 Tbsp water
1 tsp lemon juice
1/4 cup white sugar
1/4 cup canola oil
1 cup all purpose flour
1/8 tsp salt
2 tsp baking powder
2 tsp cinnamon
1/4 cup fat free milk
1 tsp vanilla extract
1 Tbsp brown sugar
DIRECTIONS:
Preheat oven to 350°
Spray an 8 x 8 pan with non-stick spray and dust the pan with flour.
Make 2 "flax eggs" by mixing the flax meal, water, & lemon juice in a small bowl and set aside.
In a medium sized bowl, combine the flour, salt, baking powder, & cinnamon.
In a large bowl, cream together the white sugar and oil. Add in the flax egg mixture and stir thoroughly to combine.
Now add in the flour mixture, milk, and vanilla extract. Continue to stir thoroughly. The batter should be thick and smooth.
Stir in the apple chunks and stir thoroughly, coating the apples with the batter.
Evenly spread the apple batter in the pan and sprinkle the top with brown sugar.
Smooth out the top with a spatula.
Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 minutes.
Cover and store any leftovers in the refrigerator.