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Apple Raspberry Crumb Cake
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Ingredients:
CAKE/TOPPING:
- 1-1/2 cups all-purpose flour
- 3/4 cup QuakerŽ Oats (quick or old fashioned, uncooked)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt (optional)
- 8 tablespoons margarine or butter, chilled
- 1/4 cup part-skim ricotta cheese
- 3/4 cup nonfat or reduced-fat sour cream
- 2 egg whites, lightly beaten
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FILLING:
- 2 cups chopped apple (about 2 medium)
- 1/3 cup seedless raspberry jam
- 2/3 teaspoons all-purpose flour
- Powdered sugar
Directions:
- Heat oven to 350°F. Lightly grease or spray 9-inch spring-form pan or round metal cake pan with cooking spray.
- For cake and topping, combine flour, oats, granulated sugar, cinnamon, baking powder, baking soda, nutmeg and salt in large bowl; mix well. Cut in margarine and ricotta cheese until crumbly. Reserve 1-1/2 cups oat mixture for topping; set aside. In small bowl, combine sour cream and egg whites; add to remaining oat mixture, mixing just until moistened. Spread batter over bottom and 1/2 inch up sides of pan. For filling, combine apples, jam and flour; spoon over cake. Sprinkle reserved oat mixture over fruit.
- Bake 50 to 55 minutes or until golden brown and center is firm to touch. Sprinkle with powdered sugar. Serve warm.
Yield: 12 Servings
Nutritional Information: |
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Calories |
250 |
Calories From Fat |
80 |
Total Fat |
9 g |
Saturated Fat |
2 g |
Cholesterol |
less than 5 mg |
Sodium |
190 mg |
Total Carbohydrates |
40 g |
Dietary Fiber |
2 g |
Protein |
5 g |
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