Recipe - Raspberry Applesauce Coffee Cake

1 One half cup Raspberries
One fourth cup Water
7 tablespoon Sugar; divided
Vegetable cooking spray
2 tablespoon Cornstarch
One half teaspoon Ground nutmeg; divided
1 Three fourths cup Allpurpose flour; divided
3 tablespoon Margarine
1 tablespoon Walnuts; finely chopped
1 One half teaspoon Baking powder
One half teaspoon Baking soda
1/8 teaspoon Ground cloves
2 Egg whites
1 cup Unsweetened applesauce

Oven: 350F / 180C Spray 8inch square baking pan with nonstick cooking
oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: Three fourths cup and 1 cup. 1/ Combine
berries and water in small saucepan. Bring to a boil over high heat. Reduce
heat to medium. Combine 2 tablespoons sugar, cornstarch and One fourth teaspoon
nutmet in small bowl. Stir into raspberry mixture. Cook and stir until
mixture boils and thickens. Cook and stir 2 minutes more; set aside. 2/
Combine Three fourths cup flour and remaining 5 tablespoons sugar in medium bowl. Cut
in margarine with pastry blender until mixture resembles coarse meal; set
aside One half cup crumb mixture for topping. 3/ Add remaining 1 cup flour,
walnuts, powder, soda, One fourth tsp. nutmeg, and cloves to crumbs. Add egg
whites and applesauce; beat until well combined. Spread half of batter into
prepared backing pan. Spread raspberry mixture over batter. Decorate as
follows: drop remaining batter into small mounds on top in a pattern
(diagonals or lattice). Sprinkle with reserved topping. 4/ Bake 40 to 45
minutes or until edge start to pull away from side of pan. Serve warm or
cool.
Posted to MCRecipe Digest V1 #167

Date: Wed, 24 Jul 1996 11:41:58 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : PIL =3D Publications International, Ltd (Illinois)
Dietary Exchanges for 1/9: 1 starch, 1One half fruit, 1 fat