Lightened Fresh Apple Coffee Cake

An heirloom recipe has been lightened by Cooking Light team. Now 200 cals/serving instead of 360.

• Ready In: 1 hr 30 mins
• Serves: 16

Ingredients

• 4  cups  unpeeled finely chopped cooking apples
• 1⁄2 cup  unsweetened orange juice, divided
• 1 1⁄2 teaspoons ground cinnamon
• 1  cup sugar
• 1⁄2 cup butter, softened
• 4  Egg Beaters egg substitute
• 1⁄4 cup skim milk
• 3  cups  sifted cake flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 2 1⁄2 teaspoons vanilla extract
•  cooking spray
• 2  tablespoons brown sugar

Directions

1. Combine apple, 1/4 cup unsweetened orange juice, and cinnamon in a bowl; stir well and set aside.
2. Cream sugar and butter at medium speed of electric mixer until light and fluffy (about 5 minutes). Add egg beaters, beat 4 minutes at medium speed or until well blended.
3. Combine remaining 1/4 cup orange juice and milk; set aside. Combine flour, baking powder, and salt. With mixer running at low speed, add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla. Pour half of batter into a 10-inch tube pan coated with Pam; top with half of apple mixture. Pour remaining batter into pan; top with remaining apple mixture, and sprinkle with brown sugar.
4. Bake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool on a wire rack. Yield: 16 servings (about 200 calories per serving).