Apple Streusel Coffee Cake

A recipe by Ania Catalano

This is a great, really low-fat tea or coffee cake. It’s full of whole grain goodness, and is super-moist because of the yogurt and apples. Perfect any day of the week for a not-too-sweet treat!

Serves 8 – 10

Coffee cake:
1 tablespoon canola oil
¼ cup egg substitute, or 2 egg whites, beaten
2 tablespoons unsweetened applesauce
¾ cup light Agave nectar
½ cup non-fat plain yogurt
1 ½ tablespoons vanilla extract
2 cups sprouted spelt flour, or a combination of 1 cup barley flour and 1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon allspice
2 cups apples, peeled, cored, and diced (Cortland, Granny Smith or McIntosh)
½ cup raisins

Pecan Streusel Topping:
½ cup pecans, finely chopped in food processor
1 tablespoon canola oil
1 tablespoon light Agave nectar
1 teaspoon cinnamon

Preheat oven to 325 degrees. Lightly oil an 8” round cake pan. In a medium bowl, beat canola oil, Agave nectar, egg substitute or egg whites, applesauce, yogurt, and vanilla extract with a wire whisk. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and apples. Stir this mixture into the egg mixture until just combined. Pour the apple batter into the prepared pan.

To make the topping, mix all streusel ingredients in a small bowl with fingers. Sprinkle over cake batter in pan.

Bake for 40 – 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let sit in pan for 10 minutes, then remove to a rack to cool completely.