Apple Crumble Coffee Cake

Very tasty coffee cake with a crisp crumbled topping and tender apples on the bottom. This recipe comes is based on one I found in the Diabetes & Heart Healthy Cookbook and is a hit with my family.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 2  medium granny smith apples, peeled and thinly sliced
• 3  tablespoons  unsweetened apple juice
• 1  tablespoon honey
• 1  teaspoon ground cinnamon
• 3⁄4 cup all-purpose flour
• 3⁄4 cup whole wheat pastry flour
• 1⁄3 cup sugar substitute, I use Splenda
• 3  teaspoons baking powder
• 1⁄2 cup nonfat milk
• 1⁄3 cup unsweetened applesauce
• 1⁄4 cup egg substitute
• 1 1⁄2 tablespoons canola oil
• 1⁄2 cup quick-cooking oatmeal, uncooked
• 3  tablespoons brown Sugar Twin
• 1⁄4 cup pecans, chopped
• 1  teaspoon ground cinnamon
• 2  tablespoons light margarine

Directions

1. Preheat the oven to 375°F.
2. Lightly spray an 8 inch square baking pan with Pam.
3. Heat a medium non-stick skillet over medium heat. Cook the apples and apple juice for 4-5 minutes until the apples are tender-crisp.
4. Stir in the honey and cinnamon.
5. Cook for 1-2 minutes, or until the cinnamon is distributed throughout the apples, stirring occasionally.
6. Put the prepared pan on a cooling rack.
7. Pour the apple mixture into the pan and let cool for 5 minutes.
8. In a medium bowl, stir together the flour, sugar and baking powder. Make a well in the center.
9. Add the mild, applesauce, egg substitute and canola oil to the well, stirring just until the flour mixture is moistened. The batter will be slightly lumpy.
10. In a small bowl stir together the remaining ingredients with a fork.
11. Spread the batter evenly over the apples in the pan.
12. Sprinkle the crumb mixture over the cake.
13. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
14. Let the pan cool on a cooling rack for 15 minutes before cutting.