Apple Coffee Cake
|Vegetable cooking spray||1|
|Graham cracker crumbs||2 Tablespoon|
|Reduced calorie margarine||1⁄4 Cup (4 tbs)|
|Packed brown sugar||3 Tablespoon|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Unbleached all purpose flour||2⁄3 Cup (10.67 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Ground cardamom||1⁄8 Teaspoon|
|Baking apple||1 Medium, peeled, cored, one-half shredded and one-half cut into thin slices|
|Low fat plain yogurt||2 Tablespoon|
Spray 9-inch ring dish with vegetable cooking spray.
Sprinkle with graham cracker crumbs.
Tilt dish to coat.
In medium mixing bowl, cream margarine and brown sugar until fluffy.
Add yogurt, egg white and vanilla.
Beat at low speed of electric mixer until blended.
Add remaining cake ingredients, except apple.
Beat at medium speed for 1 minute, scraping bowl occasionally.
Stir in shredded apple.
Arrange apple slices in bottom of prepared dish.
Pour batter evenly into dish.
Microwave at 70% (Medium High) for 8 to 12 minutes, or until center springs back when touched lightly and no uncooked batter remains on the bottom, rotating dish twice.
Let stand on counter for 5 minutes.
Invert onto serving plate.
In small bowl, blend topping ingredients until smooth.
Drizzle over warm cake.