Coffee Cake – slightly healthier.

1 cup unsweetened applesauce
1 cup white sugar
2 tsp melted butter
1 whole egg
3 egg substitutes:
— 1 Tbsp. Ground Flax seed in 3 Tbsp water (let stand 2 minutes)
— + 2 Tbsp soy flour and 4 tbsp of water
4 cups of unbleached flour
2 tsp baking soda
2 tsp baking powder
½ tsp salt
2 cups plain yogurt, low fat is fine
1 tbsp vanilla

Topping:
½ cup brown sugar
½ cup white sugar
1 tbsp cinnamon
1 Tbsp. ground flaxseed (golden flax if you can get it)
½ cup chopped nuts, optional

Mix topping ingredients and set aside. Mix applesauce, sugar and melted butter together. Add egg and egg substitutes, flour, baking powder, baking soda and salt. Mix in yogurt and vanilla. BATTER WILL BE VERY THICK. Spread half the batter into two greased 8×12″ pans. Sprinkle half of the topping between the two pans. Spread the rest of the batter on top, then sprinkle the rest of the topping over the top. Bake in a 350 oven for 30 minutes.

A note about the batter – it is thick, so spreading it in the pan can be difficult. I find a slightly wet rubber spatula works best.

* Note: when halving the recipe, use one real egg and one of the substitutes. The soy flour substitute for a single egg is 1 level tablespoon of soy flour plus 2 tablespoons of water. 1 tablespoon ground flax plus 3 tablespoons of water equals one egg.

Per 1/8 of one cake: calories 257, fat 2.6gr, carbs 53.5gr, fibre 1.5gr, protein 5.1gr,