Apple Cake with Hot Coconut-Brown Sugar Topping
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
Ingredients
Directions
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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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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).
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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.
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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.
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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.
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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
2 fat, 1 1/2 other carb