Lets celebrate fall by pulling out a old recipe from the archives and make it fit my new healthier perspective. Ditch the 1/2 cup of veg oil and use avocado a healthy non processed fat instead. Trade the all purpose flour for in some additional whole grains and whole wheat white flour. Increase the fruit. Lets use some moderation with one of my fav things... nuts by cutting out a entire cup just leaving enough for texture and taste. If you want the original version its right here. Just click on the link. But I hope you try this updated one first. I pulled off the ultimate culinary bait-and-switch: wholesome food that's just as delish, and my avocado-phobe husband was totally clueless!
Incase you're wondering about the numbers...
The original coffee cake made 8-10 servings. Each good size serving = 600 calories, 88g carbs, 25g fat, 9 g protein, 34g sodium, 59g sugar.
The new recipe has only per serving (if you are doing the 8 large pieces): 400 calories, 81g carbs, 6g fat, 8 protein, 33 sodium, and 48g sugar.
Crazy numbers aren't they? I had no idea that you can drop from 25g of fat to 6 only from switching the vegetable oil to a half of an avocado. Its still a bit high in sugar but its really a cake without a glaze for frosting. But pairing the sweet apple flavor with a large amount of nuts and good fats and whole grains is a good way to have moderation.
Enjoy Fall! Thanks for stopping by.
Stephanie
Ingredients for cake batter:
1 cup brown sugar
1/2 cup white sugar
2 cups whole wheat white flour
1/2 cup rolled oats
1 tsp salt
1/8 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon, heaping
2 tsp baking powder
2 eggs, beaten
1/2 ripe avocado
1 1/2 tsp vanilla
1 heaping cup homemade or store bought no sugar added applesauce
1/4 cup chopped walnuts
1 tsp honey
2 Tbs apple juice
Ingredients for topping:
1/4 cup brown sugar
1/3 cup rolled oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup walnuts, chopped
Easy Directions:
1. Use some unsalted butter or nonstick spray in a very large rectangle baking dish. Preheat your oven to 350 degrees.
2. Mix the ingredients for the batter. I used a stand mixer and did the wet ingredients first to make sure the egg had time to really mix up first. But it really doesn't matter. Its a very forgiving recipe.
3. Mix the ingredients for the topping and set it aside.
4. Pour the batter into the prepped baking dish. Its not as thick as the original batter (thank goodness but you will need a rubber spatula or a spoon to make it easier)
5. Top the batter with the topping - just sprinkle it randomly so it covers the batter.
6. Bake for 35-40 minutes. It will be done when you test it with a toothpick and it comes out clean.
7. Let it sit on the counter for 5 minutes to firm up before cutting into it. It might be hard to wait as your whole house smells like a awesome fall cinnamon candle - but you can do it. After diving into it. You can wrap it up with plastic wrap and store it on the counter. I would recommend eating it within 1-3 days. Mine never lasts more than 2.
The original coffee cake made 8-10 servings. Each good size serving = 600 calories, 88g carbs, 25g fat, 9 g protein, 34g sodium, 59g sugar.
The new recipe has only per serving (if you are doing the 8 large pieces): 400 calories, 81g carbs, 6g fat, 8 protein, 33 sodium, and 48g sugar.
Enjoy Fall! Thanks for stopping by.
Stephanie
Ingredients for cake batter:
1 cup brown sugar
1/2 cup white sugar
2 cups whole wheat white flour
1/2 cup rolled oats
1 tsp salt
1/8 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon, heaping
2 tsp baking powder
2 eggs, beaten
1/2 ripe avocado
1 1/2 tsp vanilla
1 heaping cup homemade or store bought no sugar added applesauce
1/4 cup chopped walnuts
1 tsp honey
2 Tbs apple juice
Ingredients for topping:
1/4 cup brown sugar
1/3 cup rolled oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup walnuts, chopped
Easy Directions:
1. Use some unsalted butter or nonstick spray in a very large rectangle baking dish. Preheat your oven to 350 degrees.
2. Mix the ingredients for the batter. I used a stand mixer and did the wet ingredients first to make sure the egg had time to really mix up first. But it really doesn't matter. Its a very forgiving recipe.
3. Mix the ingredients for the topping and set it aside.
4. Pour the batter into the prepped baking dish. Its not as thick as the original batter (thank goodness but you will need a rubber spatula or a spoon to make it easier)
5. Top the batter with the topping - just sprinkle it randomly so it covers the batter.
6. Bake for 35-40 minutes. It will be done when you test it with a toothpick and it comes out clean.
7. Let it sit on the counter for 5 minutes to firm up before cutting into it. It might be hard to wait as your whole house smells like a awesome fall cinnamon candle - but you can do it. After diving into it. You can wrap it up with plastic wrap and store it on the counter. I would recommend eating it within 1-3 days. Mine never lasts more than 2.
