Apple Cake

Apple Cake

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From: Diabetic Living Magazine

Any type of apple will work well in this recipe.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ⅔ cup sugar (see Tip)
  • 1½ teaspoons baking soda
  • 1 teaspoon apple pie spice
  • ¼ teaspoon salt
  • 1 egg, lightly beaten
  • 1 egg white, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • 2½ tablespoons canola oil
  • 4 cups peeled and chopped apples
  • 1 tablespoon unsalted butter
  • 1½ cups very thinly sliced apples
  • 1 to 2 tablespoons water
  • 2 teaspoons maple syrup
  • ¾ cup frozen light whipped dessert topping, thawed (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Coat a 9-inch square baking pan with cooking spray.
  2. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking soda, apple pie spice, and salt. Stir in egg, egg white, 3 Tablespoons melted butter, and canola oil. Stir in chopped apples. Press dough into prepared pan.
  3. Bake 45 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.
  4. Meanwhile, in a 10-inch nonstick skillet, melt the 1 Tablespoon unsalted butter over medium heat. Add sliced apples; cook 8 to 10 minutes or until tender and golden, adding 1 Tablespoon of the water every 4 minutes and stirring until it evaporates. Remove from heat; stir in maple syrup.
  5. Cut cake into 16 squares. Top with apple mixture and, if desired, whipped topping.
  • Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition information

  • Serving size: 1 square
  • Per serving: 151 calories; 6 g fat(2 g sat); 2 g fiber; 24 g carbohydrates; 2 g protein; 19 mg cholesterol; 13 g sugars; 169 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, ½ fruit, ½ other carb, ½ starch

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