Recipe - Raisin-Streusel Coffee Cake (Motts)

1 One half cup Allpurpose flour
2 teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
Three fourths Granulated sugar
2 tablespoon Margarine; softened
Three fourths cup Nonfat sour cream
1 Egg
1 teaspoon Vanilla extract
One half cup Apple Sauce
1/3 cup Firmly packed light brown
sugar
One fourth cup Raisins
2 tablespoon Crunchy nutlike cereal
nuggets

Preheat oven to 350F. Spray 9 inch round cake pan with nonstick cooking
spray.

In small bowl, combine flour, baking powder, baking soda and salt.

In large bowl, beat granulated sugar and margarine with electric mixer at
medium speed until blended. Whisk in sour cream, egg and vanilla, Gently
mix in apple sauce. Add flour mixture to apple sauce mixture; stir until
well blended. Pour batter into prepared pan.

In small bowl, combine brown sugar, raisins and cereal. Sprinkle over
batter.

Bake 50 minutes or until toothpick inserted in center comes out clean. Cool
15 minutes on wire rack. Serve warm or cool completely. Cut into 14 slices.

Notes: (PER SERVING: 160 calories, 2.0 grams of fat, 150 mg of sodium, 15
mg of cholesterol, 12% calories from fat)

Hanneman/Buster 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998