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Apple Cake with Hot Coconut-Brown Sugar Topping
Apple Cake with Hot Coconut-Brown Sugar Topping
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From: Diabetic Living Magazine
Lining the baking pans with foil for this Apple Cake with Hot Coconut-Brown Sugar Topping makes the cakes easier to remove from the pan after broiling the coconut topper.
- By: Diabetic Living Magazine
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- ¾ cup granulated sugar or sugar substitute blend equivalent to ¾ cup granulated sugar (see Tip)
- ½ cup vanilla fat-free yogurt
- ¼ cup cooking oil
- 1 egg or ¼ cup refrigerated or frozen egg product, thawed
- 1½ teaspoons ground cinnamon
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1¼ cups all-purpose flour
- 1 pound green cooking apples (such as Granny Smith or Crispin), cored and coarsely chopped (3 cups)
- 1 cup flaked coconut
- 3 tablespoons butter
- 3 tablespoons packed brown sugar or brown sugar substitute equivalent to 3 tablespoons brown sugar (see Tip)
- 2 tablespoons fat-free milk
Preparation
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Prep
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Ready In
- Preheat oven to 325°F. Line two 8x4x2-inch loaf pans with foil; lightly coat foil with nonstick cooking spray. Set aside.
- In a large bowl, stir together granulated sugar or blend, yogurt, oil, egg, 1 teaspoon cinnamon, vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour just until combined. Fold in chopped apples (the batter will be thick and chunky).
- Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick inserted near centers comes out clean and tops are browned.
- Meanwhile, for topping, in a small saucepan, combine coconut, butter, brown sugar or substitute, milk, and remaining ½ teaspoon cinnamon. Cook and stir over low heat until the butter is melted.
- Preheat the broiler. Gently spread topping evenly onto cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and light brown.
- Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm or cool.
- Tip: If using sugar substitutes for cake, choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow the package directions to use the product amount that's equivalent to ¾ cup granulated sugar. For topping, choose from Sweet 'N Low® Brown or Sugar Twin® Granulated Brown. Follow the package directions to use product amount that's equivalent to 3 tablespoons brown sugar.
- To make ahead: Prepare as directed; cool. Wrap and store in the refrigerator for up to 3 days.
- Serving size: 1 slice
- Per serving: 186 calories; 9 g fat(4 g sat); 1 g fiber; 26 g carbohydrates; 2 g protein; 29 mcg folate; 19 mg cholesterol; 17 g sugars; 102 IU vitamin A; 1 mg vitamin C; 23 mg calcium; 1 mg iron; 112 mg sodium; 80 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 2 fat, 1½ other carb
