Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light June 1998

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Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • Arrange apples in a single layer on a jelly-roll pan coated with cooking spray, and sprinkle with 1 tablespoon granulated sugar. Bake at 475° for 8 minutes, stirring well. Sprinkle with 1 tablespoon granulated sugar; bake an additional 7 minutes or until apples are slightly soft. Cool.

  • Reduce the oven temperature to 375°. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine with next 6 ingredients (flour through 1/8 teaspoon nutmeg). Combine buttermilk, egg substitute, oil, and rind, stirring well with a whisk. Add to flour mixture, stirring just until moist. Gently fold in apples and raisins. Spoon mixture into a 10-inch springform pan coated with cooking spray; place pan on a baking sheet.

  • Combine brown sugar, 3 tablespoons flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg; cut in margarine and corn syrup with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle evenly over batter in pan. Bake at 375° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Nutrition Facts

280 calories; calories from fat 23%; fat 7.1g; saturated fat 1.3g; mono fat 2.3g; poly fat 2.7g; protein 3.8g; carbohydrates 52.3g; fiber 2.5g; cholesterol 0mg; iron 1.6mg; sodium 149mg; calcium 80mg.
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