Apple Sour Cream Coffee Cake
|Peeled chopped cooking apples||1 Cup (16 tbs)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Liquid butter buds/1/3 cup promise ultra fat free margarine||1⁄3 Cup (5.33 tbs)|
|Sugar/1/4 cup sugar plus 3 packets sweet 'n low||1⁄2 Cup (8 tbs)|
|Egg beaters||2 (1/2 Cup)|
|Fat free sour cream||2⁄3 Cup (10.67 tbs)|
|Rum/Brandy / 1 teaspoon rum extract||2 Tablespoon|
|Non fat cooking spray||1|
|Chopped raisins||3 Tablespoon|
|Brown sugar/1 tablespoon brown sugar plus 1/4 teaspoon. sweet 'n low brown||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Powdered sugar||1 Tablespoon|
Toss apples with 2 Tbs.flour and set aside.
Combine remaining flour, baking powder, soda, 1/2 tsp.cinnamon, and nutmeg in a small bowl; set aside.
Cream liquid Butter Buds, sugar, and Egg Beaters until light and fluffy.
Add reserved flour mixture alternately with sour cream, beginning and ending with flour mixture.
Mix after each addition.
Stir in brandy or rum and vanilla.
Spread one-half of batter into a 9-inch square baking pan that has been sprayed with a non-fat cooking spray.
Combine reserved apples, remaining 1/4 tsp.cinnamon, raisins, brown sugar, and lemon juice; sprinkle evenly over batter.
Spread remaining batter evenly over apple mixture.
Bake at 350°F.for 40 minutes or until toothpick inserted in center comes out clean.
Cool on a wire rack.
Dust top with powdered sugar.