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Makeover Maple Coffee Cake

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.

12 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 cup fat-free milk
1/2 cup unsweetened applesauce
3 cups 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 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

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

2 of 2

Makeover Maple Coffee Cake (continued)

Directions (continued)

of the batter into a 13-in. x 9-in. baking pan coated with cooking
spray.
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.
Combine icing ingredients until smooth; drizzle over coffee cake.
Yield: 12 servings.

Nutrition Facts: 1 piece equals 318 calories, 11 g fat (5 g saturated fat), 54 mg cholesterol, 281 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.