Apple-Pecan Coffee Cake

Mmm! Warm fibre-rich apple coffee cake boasts a crunchy streusel topping. ...MORE + LESS -

Topping

1/2 cup (125 mL) coarsely chopped pecans

1/4 cup (50 mL) firm butter or margarine

3 tbsp (45 mL) packed brown sugar

2 tbsp (25 mL) all-purpose flour

1/2 tsp (2 mL) ground cinnamon

Coffee Cake

1 cup (250 mL) Fibre 1* original bran cereal

1 cup (250 mL) milk

1 3/4 cups (425 mL) all-purpose flour

2/3 cup (150 mL) granulated sugar

1/4 cup (50 mL) vegetable oil

3 tsp (15 mL) baking powder

1/2 tsp (2 mL) salt

4 egg whites or 2 eggs

1 medium apple, peeled and chopped (about 1 cup/250 mL)

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1

Heat oven to 375ºF. Grease or spray with non-stick cooking spray, bottom and sides of 9-inch square pan. In small bowl, mix streusel ingredients; set aside.
2

Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, stir together crushed cereal and milk; let stand 5 minutes. Stir in remaining coffee cake ingredients except apple; beat 30 seconds with spoon. Gently stir in apple. Spread half the batter in pan; sprinkle streusel on top. Spoon remaining batter over streusel; spread to cover.
3

Bake 35 to 40 minutes or until toothpick inserted in centre comes out clean. Serve warm.