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Diabetic Living Magazine
“Stir up a quick cake featuring dates, pecans, and apples for a sweet treat.”
Nonstick cooking spray
⅔ cup fat-free milk
⅔ cup chopped pitted dates
¼ teaspoon salt
¾ cup coarsely shredded peeled cooking apple
1 teaspoon vanilla
1 egg, lightly beaten
2 tablespoons vegetable oil
½ cup chopped pecans
¼ cup packed brown sugar (see Tip)
1 tablespoon butter, softened
1 teaspoon flour
1 teaspoon ground cinnamon
1½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1Preheat oven to 350°F. Lightly coat an 8x8x2-inch baking pan with cooking spray. Set aside.
2In a small saucepan, combine milk, dates, and salt; heat until steaming. Remove from heat. Stir in apple and vanilla; cool. Add egg and oil; stir until combined. Set aside.
3In a small bowl stir together pecans, brown sugar, butter, the 1 teaspoon flour, and the cinnamon; set aside.
4In a medium bowl, whisk together the 1½ cups flour, the baking powder, and baking soda. Add milk mixture all at once to flour mixture. Stir just until combined. Spoon batter into the prepared baking pan. Sprinkle evenly with pecan mixture.
5Bake about 25 minutes or until a knife inserted near the center comes out clean. Cool slightly. Cut into 12 pieces and serve warm.
Tip: If using sugar substitute, choose Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to ¼ cup brown sugar. Nutrition per serving with substitute: Same as below, except 171 calories, 24 g carbohydrate, (10 g sugars), 152 mg sodium. Exchanges: 0 carb.