Apple Cake with Hot Coconut-Brown Sugar Topping
Preheat oven to 325 degrees F. Line two 8x4x2-inch loaf pans with foil; lightly coat foil with nonstick cooking spray. Set aside.Advertisement
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 1/2 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(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.
2 fat, 1 1/2 other carb