Tag Archives: low-fat

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!

Ingredients

    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

Instructions

  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.

Notes

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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Carrot Raisin Salad #FoodieExtravaganza

Carrot Raisin SaladHello! It’s my favorite day today! It’s Salad Day over here with the #FoodieExtravaganza bloggers! This month is celebrating an awesome line-up of salads, salads, and oh yeah….more salads! If you read this blog at all, you know I love my salads!

Today is an easy, classic salad that I remade with a yummy, healthy citrus dressing made with greek yogurt instead of mayo. It’s not the typically sweet version loaded with pineapple, because I really don’t love that one-no offense if that is your special-guy! This one…well. I love.carrot-raisin-salad

Carrot Raisin Salad #FoodieExtravaganza

This is a FAST and easy to make, healthy salad that adds color to any meal!

Ingredients

    The Salad
  • 2 cups raw carrots, shredded
  • 4 scallions, sliced
  • 1/3 cup raisins
  • The Dressing
  • 2 Tbsp. plain greek yogurt (not non-fat)
  • 1 Tbsp. orange juice
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. brown sugar
  • 1/4 tsp. salt
  • sprinkling of pepper

Instructions

  1. In a large bowl, add the carrots, scallions and raisins. Mix to combine.
  2. In a small bowl whisk together the dressing ingredients and pour over the carrot mixture. Toss well.
  3. Serve immediately or chill until serving.

Notes

* Chilling it for up to an hour before serving improves the taste, so it's a great make-ahead dish.

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See? So easy and fast for a last-minute dish to bring to a cookout too. It actually tastes better as it sits…seriously. My kind of salad! If you love salad ideas, check out all these bloggers offering up their great recipes:

Pumpkin Wheat Loaf

pumpkin wheat loaf
I wasn’t feeling great at the start of this week. One of the twins kept asking for pumpkin bread, but when I am sick, I think cooking is kind of gross- like I am passing on the germs, so I try not to do it until I am better. Is this weird? i have been known to be a bit germaphobic, so i guess it’s normal for me.

Coming off of not eating much, I looked over my regular recipe for pumpkin bread and decided I needed a healthier one. Not everyone eats pumpkin bread in my house, but my little guy loves it! Because he is a good eater in general, I know that I have a little wiggle room on making it a bit differently this time. Since I only have wheat flour around right now, and no white, I found this one from Cooking Light that uses some whole wheat flour that I decided to use, mostly because it looked like I could tweek it a bit, to use the ingredients that I have already on hand.

I made it even lighter and healthier in my eyes by adjusting all the flour to wheat, using olive instead of canola, and decreasing the sugar by 1/2 cup overall.

Here it is:

Pumpkin Wheat Loaf

Ingredients

  • Dry:
  • 1 cup whole wheat pastry flour(I use Bob's Red Mill)
  • 1/4 cup whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground ginger
  • 1 tsp. allspice
  • 1 tsp cinnamon
  • 1/2 tsp. kosher salt
  • Wet:
  • 1/2 cup dark brown sugar
  • 1/4 cup regular sugar
  • 2 eggs
  • 1 cup pumpkin purée
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. vanilla extract
  • Extra: raisins, nuts

Instructions

  1. Mix all the dry, and make a well in the center. Mix the wet until combined and add to the the dry. Mix only until the flour is incorporated. I mixed in 1 cup of golden raisins, and left out the nuts, but I add them in the recipe as an option, because I think they'd be awesome.
  2. Bake for 50 minutes at 350* or until a knife inserted to the middle, comes out clean.
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Not too shabby for 8 in the morning! She’s back kids- so wash your hands, so I don’t get sick again!