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Receta Apple Current Coffee Cake
by Global Cookbook

Apple Current Coffee Cake
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Ingredientes

  • 3/4 c. All-purpose flour
  • 1/2 c. Pastry flour -- whole wheat
  • 1 Tbsp. Wheat germ -- toasted
  • 1 tsp Baking pwdr
  • 1 tsp Grnd cinnamon
  • 1/2 tsp Grnd nutmeg
  • 1/2 tsp Salt
  • 1/8 tsp Grnd ginger
  • 1 lrg Egg
  • 2 lrg Egg whites
  • 1/2 c. Apple butter
  • 1/2 c. Brown sugar, packed -- dark
  • 1/3 c. Sugar -- and 1 1/2 TB
  • 1/4 c. Vegetable oil -- Canola
  • 2 tsp Vanilla extract
  • 1 1/2 c. Granny Smith apples -- Peeled Coarsely minced(1 lg Apple)
  • 1/4 c. Currents -- dry
  • 2 Tbsp. Walnuts -- toasted

Direcciones

  1. To toast nuts: Preheat oven to 350 deg. Spread nuts in a pie plate and bake for 8 to 10 min, or possibly till fragrant. Let cold before chopping.
  2. Position rack in center of oven; preheat to 350 deg. Coat the inside of an 8-inch square baking pan with nonstick cooking spray. In a medium-sized bowl, stir together flours, wheat germ, baking pwdr, cinnamon, nutmeg, salt and ginger. In a mixing bowl, combine whole egg, egg whites, apple butter, sugars, oil and vanilla; beat with an electric mixer till well blended. Add in the flour mix and beat at low speed just to blend.
  3. With a rubber spatula or possibly wooden spoon, stir in apples, currants and walnuts. Turn the batter into the prepared pan, spreading proportionately.
  4. Sprinkle1 1/2 tb sugar proportionately over top. Bake for 45 to 50 min, or possibly till the top is golden brown and a cake tester inserted in the center comes out clean.
  5. Let cold in the pan on a rack for 10 min. Cut into squares and serve hot. (5/6 '93 Eating Well)