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Apple-Streusel Gingerbread
Streusel Topping (recipe follows)
1/2 Cup / 125 mL Brown Sugar
6 Tbsp. / 90 mL Butter or Margarine
1-1/2 teas. / 7.5 mL Baking Soda
1 Tbsp. / 15 mL Watkins
Ginger
2 teas. / 10 mL Watkins
Cinnamon
1/2 teas. / 2.5 mL Salt
1/2 teas. / 2.5 mL Watkins
Ground Cloves
2-1/2 Cups / 625 mL All-Purpose Flour
2/3 Cup / 160 mL 1% Milk
1/3 Cup / 80 mL Light Molasses
4 Large Egg Whites
1 teas. / 5 mL Watkins Vanilla, Original
Double-Strength
1-1/2 Cups / 375 mL Peeled, Cored, and Finely Chopped Apple
Watkins Cooking
Spray
Streusel Topping:
1/3 Cup / 80 mL All-Purpose Flour
2 Tbsp. / 30 mL Margarine or Butter
2 Tbsp. / 30 mL Brown Sugar
1/2 teas. / 2.5 mL Watkins Ginger
1/2 teas. / 2.5 mL Watkins
Cinnamon
Combine all ingredients and mix with a fork until crumbly.
Prepare Streusel Topping; set aside. Preheat oven to
350ºF / 180ºC. Spray a 9-inch / 23-cm springform pan with Watkins Cooking Spray.
In large mixing bowl, combine brown sugar, butter, soda, Ginger, Cinnamon, salt, and
Cloves. Beat with an electric mixer on low until blended. Increase to high speed and beat
until light and fluffy. Reduce speed to low; beat in flour, milk, molasses, egg whites,
and Vanilla; stir in apples. Pour batter into pan.
Crumble streusel over batter. Bake for 55 to 60 minutes or until toothpick inserted in
center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove side of pan and
cool completely. Makes 12 servings.
Nutritional Information Per Serving:
Calories 240, Protein 5g, Carbohydrates 42g, Sodium 320mg, Fat 6g, Saturated Fat 1g,
Cholesterol 0mg, Dietary Fiber 1g
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