Apple-Oat Coffee Cake

What goes better with an afternoon tea than coffee cake? (Well, maybe scones, but that's for a different day) When I found myself hosting a tea for some friends last week, I decided to delve into a bit of baking and turned to my trusted friend, Betty Crocker, for some inspiration. I love my new Betty Crocker's Healthy New Choices cookbook - the recipes I've tried consistently taste great and don't make me feel guilty afterwards. This coffee cake was moist, delicious, and packed with fiber. 

Oat Streusel (see below) 

1 cup all-purpose flour

1 cup whole wheat flour

¾ cup sugar

¼ cup margarine, softened

1 cup skim milk

3 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

¼ tsp. nutmeg

¼ tsp. allspice

2 egg whites

2 medium apples, chopped (about 2 cups)

Heat oven to 350 degrees and grease square baking dish. Prepare Oat Streusel (below) and set aside.

In a large bowl, beat remaining ingredients, except apples, with an electric mixer on low, about 30 seconds. Beat on medium speed 2 minutes. Stir in apples. Spread half the batter in the pan; sprinkle with half of the streusel. Top with remaining batter; sprinkle with remaining streusel. Bake 40-50 minutes, until completely firm and toothpick inserted in the center comes out clean. Serve warm.

Oat Streusel

3 T. margarine, firm

1 cup quick-cooking or old-fashioned oats

¼ cup all-purpose flour

¼ cup chopped nuts (optional)

Cut margarine into oats, flour, and brown sugar using a pastry blender or fork, until crumbly. Stir in nuts if desired.