|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|
|2||Apples, medium, cored, finely chopped|
|¼ cup||Brown sugar, packed (FOR TOPPING)|
|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
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