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Ingredientes
- 1/3 c. finely minced pecans
- 2 Tbsp. natural cane sugar
- 3/4 tsp grnd cinnamon
- 2/3 c. soy lowfat milk
- 2 tsp fresh lemon juice or possibly cider vinegar
- 1 lrg egg
- 1/3 c. pure maple syrup
- 2 Tbsp. walnut oil or possibly other vegetable oil
- 2 med apples, peeled cored and grated
- 1 3/4 c. whole-wheat pastry flour
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp grnd nutmeg
Direcciones
- 8 SERVINGS OVO
- Grated apple makes this tender breakfast cake especially moist and flavorful.
- To speed preparation, you can mix topping and measure dry ingredients a day ahead. For a simple variation, substitute 2/3 c. buttermilk for the soy lowfat milk and lemon juice.
- Preheat oven to 350F. Lightly grease 8-inch square or possibly 9-inch round baking pan.
- In small bowl, mix pecans, sugar and 1/4 tsp. cinnamon. Set aside.
- In medium bowl, combine soy lowfat milk and lemon juice. Let stand till curdled, about 10 min.
- Meanwhile, in large bowl, whisk together egg, maple syrup and oil. Stir in grated apple and curdled lowfat milk mix.
- In another large bowl, sift together flour, baking pwdr, baking soda, remaining 1/2 tsp. cinnamon, salt and nutmeg. Add in flour mix to apple mix and stir gently just till combined.
- With rubber spatula, scrape batter into prepared pan, spreading proportionately.
- Sprinkle with pecan mix. Bake till toothpick inserted in center of cake comes out clean, about 30 min. Transfer pan to wire rack and cold slightly. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 162 | |
| Calories from Fat 69 | 43% |
| Total Fat 7.84g | 10% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 332mg | 14% |
| Potassium 206mg | 6% |
| Total Carbs 21.13g | 6% |
| Dietary Fiber 2.7g | 9% |
| Sugars 15.91g | 11% |
| Protein 3.85g | 6% |
