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.

Ingredients 16 servings

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Original recipe yields 16 servings
US
Metric
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

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Line two 8x4x2-inch loaf pans with foil; lightly coat foil with nonstick cooking spray. Set aside.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition information

  • 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:
  • Exchanges: 2 fat, 1½ other carb

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