Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Margarine, soft |
⅔ cup | Brown sugar, packed |
1½ cup | Buttermilk, or soured milk |
1 cup | All-purpose flour |
1 cup | Whole wheat flour, or white wheat germ or bran |
1 teaspoon | Baking powder |
1 teaspoon | Baking soda |
1 tablespoon | Cinnamon |
½ teaspoon | Salt |
2 \N | Apples, medium, cored, finely chopped |
¼ cup | Brown sugar, packed (FOR TOPPING) |
2 teaspoons | Cinnamon |
2 tablespoons | Pecans or walnuts,chopped |
¼ cup | Shredded coconut nuts, (optional) |
Substitutions tested by E. Rodier Dec 94. Soured milk: 1 tb. lemon juice, fill with milk to 1 cup measure, milk power added to make it thicker. Whole-wheat flour: if not available, use 2 tb. wheat germ or bran, fill up cup with all-purpose flour.
Lightly grease and flour a 9 inch square cake pan or Bundt pan. In large bowl, beat together margarine and sugar until combined; beat in buttermilk. Add flours, baking powder, baking soda, cinnamon, salt and apples; mix until combined. Spread batter evenly in pan.
TOPPING: Combine sugar, cinnamon and nuts or coconut; sprinkle over batter. Bake in 350 F oven for 40 to 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan.
Recipe states 192 calories, 5 gm fat, 1 mg cholesterol, 168 mg sodium, 4 gm protein, 35 gm carbohydrate.
12 Servings Source: Adapted from The Lighthearted Cookbook by Anne Lindsay
From: Elizabeth Rodier Date: 12-22-94 Submitted By JULIE GLEITSMANN On 11-17-95