Raspberry Applesauce Coffee Cake
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Raspberry Applesauce Coffee Cake
  Coffee    Berries    Cakes  
Last updated 6/12/2012 1:19:51 AM. Recipe ID 51333. Report a problem with this recipe.
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      Title: Raspberry applesauce coffee cake
 Categories: Pil, Berries
      Yield: 9 Servings
  1 1/2 c  Raspberries
    1/4 c  Water
      7 tb Sugar -- divided
           Vegetable cooking spray
      2 tb Cornstarch
    1/2 ts Ground nutmeg -- divided
  1 3/4 c  All-purpose flour --
      3 tb Margarine
      1 tb Walnuts -- finely chopped
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/8 ts Ground cloves
      2 ea Egg whites
      1 c  Unsweetened applesauce
  Oven: 350F / 180C     Spray 8-inch square baking pan with nonstick
  cooking oil.  Sugar:  2 Tbsp. and 5 Tbsp. Flour: 3/4 cup and 1 cup.
  1/> Combine berries and water in small saucepan. Bring to a boil over
  high heat. Reduce heat to medium. Combine 2 tablespoons sugar,
  cornstarch and 1/4 teaspoon nutmet in small bowl. Stir into raspberry
  mixture. Cook and stir until mixture boils and thickens. Cook and
  stir 2 minutes more; set aside. 2/> Combine 3/4 cup flour and
  remaining 5 tablespoons sugar in medium bowl. Cut in margarine with
  pastry blender until mixture resembles coarse meal; set aside 1/2 cup
  crumb mixture for topping. 3/> Add remaining 1 cup flour, walnuts,
  powder, soda, 1/4 tsp. nutmeg, and cloves to crumbs. Add egg whites
  and applesauce; beat until well combined. Spread half of batter into
  prepared backing pan. Spread raspberry mixture over batter. Decorate
  as follows:  drop remaining batter into small mounds on top in a
  pattern (diagonals or lattice).  Sprinkle with reserved topping. 4/>
  Bake 40 to 45 minutes or until edge start to pull away from side of
  pan. Serve warm or cool.
  ~ - - - - - - - - - - - - - - - - -
  NOTES : PIL =3D Publications International, Ltd (Illinois) Dietary
  Exchanges for 1/9: 1 starch, 1-1/2 fruit, 1 fat
  From phannema@wizard.ucr.edu Wed Jul 24 11:42:04 1996 

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Recipe ID 51333 (Apr 03, 2005)

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