Tag Archives: apples

Low-fat Apple Coffee Cake #BrunchWeek

Low-Fat Apple Coffee Cake This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to the fifth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. It is day#5 for me, and I have loved every minute of this #BrunchWeek giveaway and recipe sharing! Have you pinned all the things?! I have stocked my #Breakfast & Brunch board up to the gills! Well, not to worry if you haven’t since today is the most important anyway! I saved the best for last… as it should be.

Here is my new favorite coffee cake. Zero guilt. Zero. In just a few simple steps, you have a great coffee cake that is a must at any brunch buffet or table.Low-Fat Apple Coffee Cake

You have to have dessert and cake with coffee is just so…brunchy!This is SO good and I can ‘t wait to make this again and again! Sure to impress, this succulent cake is all apples and light cake topped with a crackly, brown sugar crumb.Low-Fat Apple Coffee Cake (1)

YUM! Yes, thank you, I will have a slice…again! Inspired by my (afilliate link) Better Homes and Garden cookbook (my tried and true!), this is sure to be a new favorite of yours too.

Here’s the recipe:

Low-fat Apple Coffee Cake

What a treat! A low-fat indulgence to enjoy with tea or coffee and so guilt-free you don't have to wait for a special occasion to make this- it is great any old time!


    The Cake
  • 2/3 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 cups peeled apples, finely chopped (about 2 large))
  • 1/4 cup egg whites (I used the carton kind)
  • 1/2 cup granulated sugar
  • 1/4 cup chopped pecans or walnuts
  • 1/4 cup applesauce
  • The Topping
  • 1/4 cup brown sugar
  • 1 Tbsp. all purpose flour
  • 1 Tbsp. whole wheat flour
  • 1/2 tsp. cinnamon
  • 1 Tbsp. butter-substitute (Smart Balance or Earth's Balance)
  • 1/4 cup chopped pecans or walnuts


  1. Spray a 9X9 inch pan with non-stick spray (or you can use a 9-inch round cake pan).
  2. Preheat the oven to 350*
  3. In a small bowl, mix the dry cake ingredients: 2/3 cup flour, 1/2 cup whole wheat flour, soda, cinnamon, and salt. Set this aside.
  4. In a large bowl, add the egg whites (beat if regular eggs and not carton-whites). Add the apples and the sugar, 1/2 cup nuts, and applesauce. Stir to combine. Scoop this into the prepared pan and smooth to an even layer (mixture will be chunky and thick).
  5. Make the topping
  6. In a bowl, add the topping ingredients and mix until crumbs form.
  7. Sprinkle this over the top of the batter.
  8. Bake for 30-35 minutes at 350*
  9. Cake is done, when a toothpick inserted in the center comes out clean.
  10. Cool in the pan. You can serve from the pan or remove and cut into servings. Serve with your favorite whipped cream or as is with coffee.


Recipe adapted from Better Homes and Gardens New Cook Book, p123. I added more apples and lowered the sugar.

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Low-Fat Apple Coffee Cake (1)

I want to thank Rainier Fruits for sending their delicious Lady Alice (amazing for eating too!) apples and Dixie Crystals for sending enough sugar to keep me baking lovely recipes like this for the rest of the year! I love these #BrunchWeek sponsors and hope you check out the giveaway they are offering below.

Low-Fat Apple Coffee Cake (1)

Thank you so much to our wonderful sponsors for their generosity during Brunch Week. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

Go here to see all the details of what is being given away this #BrunchWeek!

a Rafflecopter giveaway

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm

BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks

Mocha Eclairs from The Redhead Baker

BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings

BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee

Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

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Fall Recipes & An Apple-Crunch Galette

apple galette

I made a bunch of new recipes this week…before I got sick. 5 days out from a marathon and I am SICK with a terrible head/chest cold.

So the first rambling thought of today is: #1:Good thing I made homemade penicillin: AKA Chicken Soup from my chicken in the crockpot recipe! I am so glad I did, too, because, I am dosing myself silly with OTC cold medicine and tons of water, tea, and juice. Forget the all the “do’s” of marathon fueling, I am just trying to stay awake and hydrated!

So, before, this all came on, we were living it up with some nice eats!

#2 Best recipe of the weekBanana Muffins, from Orgasmichef Blog, which I know you are like, “big deal. Banana muffin recipes are a dime a dozen.” But you HAVE to try these.  This lady has a new recipe with a few of my own tweeks, and this will get made over and over! We loved it!

#3 Greatest idea ever, these Chocolate-Beet Cupcakes, from Minimalist Baker Blog, (Which may be technically muffins, since there is a vegetable in there!) So I pack these in the picky-eater’s lunch. No guilt at all, on my part! These are super good, and truly a cupcake if I must admit to it! But the beets?! Only I know that they are in there at this point. It will take atleast me making these 3 times, before I own up to it with the kids…that way they have a chance at loving them already, like the zucchini in the Chocolate Bread that they KNOW is in there and they still eat it- a miracle in my house. No judgement please!

And finally #4, on an awesome idea roll is making: An Apple-Crunch Galette. AKA: Pie!!! But only 1 crust, so you are technically, not allowed to feel bad about maybe eating this one for breakfast, since it IS apples and only 1 crust! It’s my recipe using my Canola Oil Crust adapted from my beaten-up old Betty Crocker Cookbook (the Red & White Gingham Checkered one, your mom always used!):

Fall Recipes & An Apple-Crunch Galette

Serving Size: serves 8

This is a nice rustic "pie" to make- no fuss because the crust just gets folded on top of the filling. Beautiful and easy.


  • 1 Canola Oil crust
  • Parchment paper
  • 5 cups thinly sliced, peeled apples
  • 1 Tbsp. lemon juice
  • 3/4 cup sugar
  • 2 Tbsp. all purpose flour
  • 1/2 tsp. ground cinnamon
  • For the crumbled topping:
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 Tbsp. butter


Place parchment on a flat baking pan.

Roll out the dough to a 1/4 inch, and about 10" across. Roll the dough onto the parchment. Set aside.

In a large bowl, mix the apples and the rest of the ingredients, until the apples are covered in the sugar mixture.

Dump all of this in the middle of the crust.

In a separate bowl,make the crumbled topping:

Mix the flour and sugar until combined. Cut in the butter until it all looks like small peas.

Sprinkle the crumble mixture over the apples.

Turn the sides up and over the edges of the apples so it looks like a crust.

Bake at 375* for 20 minutes with a loose cover of foil. Remove foil, and bake an additional 25-30 minutes until the apples are bubbly and the crust is a golden color. You can put the foil over it loosely at any time if you think it is getting too brown- the key is the bubbly apples, to tell if it's done. Remove from oven and rest before cutting.


Best served warm, with whipped cream or vanilla ice-cream.


For more great ideas check out: What’s Cooking Love, Running with Spoons, and Katherine’s Corner.


Healthy Chicken Salad with Apples

Today is a make-ahead day.  It is my home-day from work, and it is freezing outside, yet again –Actually snowing again.  It is a day to  keep warm by keeping the oven on by cooking and baking ahead for the weekend.  A weekend that is sure to be too busy or too warm (haha), if I allow myself to be a little hopeful!

I have a lot of recipes that are make-ahead friendly. Many of them good for lunches, the meal plan, or the freezer. I rounded up just a few that I could do before lunch, baked or made them, and then, being hungry, decided to make lunch:

chicken salad with apples


Can you just tell me how delicious this looks? It was extremely good served over this peppery arugula.  I gave it to my husband on a romaine salad. He felt very virtuous, keeping it off a nice crusty roll- but I would very much enjoy it that way next time around!

I had made a whole chicken in the crockpot, and I froze a lot of the chicken that I didn’t use right away.  It was perfect for a quick and healthy lunch or dinner, without having to cook anything, or use a store-bought cooked chicken that costs so much more for so much less meat.

Healthy Chicken Salad with Apples

Yield: Makes enough for 4 people.

Healthy Chicken Salad with Apples


  • 1 cup cooked chicken, shredded or cubed
  • 1/3 cup red onion, chopped
  • 1 green apple, peeled and diced
  • 1 small stalk celery, diced fine
  • 1/4 cup plain greek yogurt
  • 1/4 cup real mayonnaise
  • 1/2 tsp. dried tarragon
  • 1/4 tsp. kosher salt
  • 1 Tbsp.chopped fresh parsley
  • fresh ground pepper to taste


Put all ingredients in a large bowl, and mix thoroughly. The more you mix it, the creamier it gets! I like to have a lot of freshly ground pepper on top too!

*I have to say, that if you want to really make it extra-healthy, you can get rid of the mayo and use full fat or 2% greek to substitute. So use 1/2 cup yougurt, instead of both yogurt and mayo. But don't use all as a nonfat yogurt- it will be too sour to use.


Then of course, I had to try all these goodies, before I put them in the freezer or away!

Anykind muffins

These are the AAA Muffins: Chocolate-Coconut Minis & Blueberry

AAA Anykind muffins

These guys look pretty happy!

Aren’t these guys so funny!? They have such different taste in food– One is chocolate, one vanilla for sure!  They were standing next to each other like that already, before I took the picture…my little buddies.{sigh}

Then I made more of this awesomeness– one loaf already gone and it’s not even been 4 hours…Which is why I seriously make this once a week!

Chocolate Zucchini bread

…and then I did boring-ish stuff, like prep veggies for the kids:

prep veggies

…and make taco seasoning and cooked the taco meat for dinner.  By the way, does everyone put pureed beans or refried beans in their taco meat, to get more out of it? Just saying.  It literally doubles the “meat” and my kids have no issues because they can’t see it or taste it.

So I am done for now.  We are having homemade pizza tonight, as the kids and my husband observe Lent- so no prepping for that one.  I bought store-bought dough, and you can imagine the rest- this is one meal that you’d think is very picky-kid friendly right? Well…I have one who likes only the corner crusts, one who only like the middle pieces (it is a rectangle) cut up, one who likes only the sides, and another crust lover who requires extra sauce for dipping.  Seriously.  You think I am joking that they are picky. I clearly, am not!  The good news here, is that for the most part they divvy up the pizza pretty well, without fighting over the best pieces!

I am putting together a new month-long meal plan that I will get out by the end of the weekend for you, so if you want to follow along, or get some ideas, I’d love to know about it!