Recipe: Spiced Apple Coffeecake (using whole wheat flour, BH&G, 1990's)

SPICED APPLE COFFEECAKE

2/3 cup and 1 tbsp all-purpose flour, divided use
1/2 cup and 1 tbsp whole-wheat flour, divided use
1 tsp baking soda
1 1/2 tsp ground cinnamon, divided use
1/4 tsp salt
1 1/2 cups finely chopped apple*
1 egg, beaten (or 1/4 cup egg beaters, thawed)
3/4 cup sugar
1/2 cup chopped walnuts or pecans, divided use
1/4 cup applesauce
1/4 cup packed brown sugar
1 tbsp butter or margarine

Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with nonstick spray coating; set aside.

FOR THE BATTER:
In a medium mixing bowl combine the 2/3 cup all-purpose flour, 1/2 cup whole-wheat flour, baking soda, the 1 teaspoon cinnamon and the salt; set aside.

In a large mixing bowl toss together the chopped apple and egg. Stir in the 3/4 cup sugar, the first 1/4 cup chopped nuts and applesauce. Add flour mixture; stir just until combined. Pour batter into the prepared pan.

FOR THE TOPPING:
Stir together the brown sugar, the remaining 1 tablespoon all-purpose flour, remaining 1 tablespoon whole-wheat flour and remaining 1/2 teaspoon cinnamon. Cut in the butter until crumbly. Stir in remaining 1/4 cup chopped nuts. Sprinkle topping over batter in pan.

Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan; serve warm.

*Peel and core 2 large baking-type apples such as Jonathan or Granny Smith.

Adapted from source: Wednesday, September 28, 1994 issue of the Santa Rosa Press Democrat, reprinted from Better Homes and Gardens magazine