Sunday, February 10, 2013

Sour Cream Apple Coffee Cake

I was in Oklahoma last week visiting my mother, and while I was away, Andy made this recipe that he found online at Runner's World. It was tasty, low calorie and full of good carbs and fiber. I made another batch of it tonight, subbing out the sugar with honey and I think it improved it! This batch is super moist and full of flavor. Best part about it, one slice (12 servings total) is a mere 164 calories! It's a super before-workout snack and a great recovery treat as well. We use 100% whole wheat pastry flour in our version, but you could use a mixture of all-purpose flour and whole wheat pastry flour if you wanted. I'm posting the recipe as I made it tonight, but you can find the original recipe on the Runner's World site (linked from here).

Sour Cream Apple Coffee Cake (inspired by Runner's World recipe)
1.5 cup whole wheat pastry flour
.5 cup honey
1 teaspoon baking soda
1 teaspoon ground cinnamon
.5 cup apple juice
.25 cup sour cream
1 egg white, lightly beaten
2.5 cups diced peeled apples
.25 cup plus 2 tablespoons currants

2 tablespoons light brown sugar
2 tablespoons toasted wheat germ or finely chopped walnuts
To make the topping, combine the brown sugar and wheat germ or nuts in a small bowl and stir to mix well. Set aside.

1. Combine the flours, baking soda, and cinnamon in a medium bowl and stir to mix well. In a separate bowl, combine the honey, apple juice, sour cream and egg white. Pour into the dry ingredients bowl and mix to combine. Fold in the apples and currants.

2. Coat a 9-inch round pan (I use a tart pan with a removable bottom) with nonstick cooking spray and spread the batter evenly in the pan. Sprinkle the topping (the brown sugar and wheat germ) over the batter and bake at 350 degrees for 30 to 33 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Cut into 12 slices. Good served warm or cold.

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