Makeover Maple Coffee Cake Recipe

4.5 3 2
Makeover Maple Coffee Cake Recipe
Makeover Maple Coffee Cake Recipe photo by Taste of Home
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Makeover Maple Coffee Cake Recipe

Read Reviews
4.5 3 2
Publisher Photo
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. —Sharon Boynak, La Porte, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Makeover Maple Coffee Cake in Healthy Cooking April/May 2011, p22

Nutritional Facts

1 piece: 318 calories, 11g fat (5g saturated fat), 54mg cholesterol, 281mg sodium, 49g carbohydrate (23g sugars, 1g fiber), 6g protein.

  • 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
  1. 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 of the batter into a 13-in. x 9-in. baking pan coated with cooking spray.
  2. 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.
  3. Combine icing ingredients until smooth; drizzle over coffee cake. Yield: 12 servings.
Originally published as Makeover Maple Coffee Cake in Healthy Cooking April/May 2011, p22

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Reviews forMakeover Maple Coffee Cake

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ilka896 User ID: 6549264 193779
Reviewed Apr. 12, 2012

"This cake was ok but for my taste it was not sweet enough."

MY REVIEW
danid User ID: 5870512 178415
Reviewed May. 10, 2011

"Very good and very easy to make. I omited the frosting, because I was out of confectioners sugar."

MY REVIEW
Hilda Fallas User ID: 5427243 150527
Reviewed Apr. 13, 2011

"I made it and is delicious

thank you for charing"

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