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Apple Cake with Hot Coconut-Brown Sugar Topping

Apple Cake with Hot Coconut-Brown Sugar Topping

Name: Apple Cake with Hot Coconut-Brown Sugar Topping
Total time: 2 h
Ingredients: Nonstick cooking spray; ¾ cup granulated sugar or sugar substitute blend equivalent to 3/4 cup granulated sugar (see Tip); ½ cup vanilla fat-free yogurt; ¼ cup cooking oil; 1 egg or 1/4 cup refrigerated or frozen egg product, thawed; 1 ½ 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; 1 ¼ 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

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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. Source: Diabetic Living Magazine

Diabetic Living Magazine

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Recipe Summary

active:

30 mins

total:

2 hrs

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1

Preheat oven to 325 degrees F. Line two 8x4x2-inch loaf pans with foil; lightly coat foil with nonstick cooking spray. Set aside.

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Step 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).
Step 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.
Step 4

Meanwhile, for topping, in a small saucepan, combine coconut, butter, brown sugar or substitute, milk, and remaining 1/2 teaspoon cinnamon. Cook and stir over low heat until the butter is melted.
Step 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.
Step 6

Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil. Serve warm or cool.

Tips

Tip: If using sugar substitutes for cake, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow the package directions to use the product amount that's equivalent to 3/4 cup granulated sugar. For topping, choose from Sweet 'N Low(R) Brown or Sugar Twin(R) 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 Facts

Serving Size: 1 slice

Per Serving:

186 calories; 8.6 g total fat; 4.3 g saturated fat; 19 mg cholesterol; 113 mg sodium. 80 mg potassium; 25.8 g carbohydrates; 1.5 g fiber; 17 g sugar; 2.3 g protein; 102 IU vitamin a iu; 1 mg vitamin c; 29 mcg folate; 23 mg calcium; 1 mg iron; 5 mg magnesium;

Exchanges:

2 fat, 1 1/2 other carb

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Apple Cake with Hot Coconut-Brown Sugar Topping

Ingredients

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