Apple Swirl Cake
From EatingWell: March/April 1997
This moist apple cake has a sweet and crunchy walnut filling swirled through it and on top.
- 1/2 cup chopped walnuts
- 1/2 cup Grape-Nuts cereal
- 1/2 cup packed light brown sugar
- 1/2 tablespoon instant coffee powder
- 3 1/3 cups unsifted cake flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup grated peeled apple
- 3/4 cup nonfat plain yogurt
- 3 tablespoons canola oil
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1/3 cup fruit puree fat replacement
- 2 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Coat a 9-inch springform tube pan (10-cup capacity) or coat it with cooking spray.
- Stir together walnuts, Grape-Nuts, brown sugar and coffee powder in a small bowl.
- Whisk flour, baking powder, baking soda, cinnamon and salt in a mixing bowl. Combine grated apple, yogurt and oil in a small bowl.
- Beat 1 cup granulated sugar, fruit puree fat replacement and eggs in another mixing bowl with an electric mixer on medium speed until thickened and pale, 3 to 5 minutes. Blend in vanilla.
- Add reserved flour mixture and apple mixture alternately to fruit puree mixture, beating at low speed just until blended, making 3 additions of flour mixture and 2 additions of apple mixture.
- Spoon two-thirds of the batter into prepared pan. Spread into an even layer with a rubber spatula. Sprinkle 1 cup of the reserved walnut mixture in a ring on top of the batter in the pan. Cover with remaining batter and smooth top with the spatula. Add remaining 1 tablespoon granulated sugar to remaining walnut mixture and sprinkle over the top. Bake until the top springs back when lightly touched in the center, 35 to 45 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool, right-side up.
Tips & Notes
- Make Ahead Tip: Equipment: 9-inch springform tube pan
Per serving: 359 calories; 8 g fat (1 g sat, 3 g mono); 36 mg cholesterol; 67 g carbohydrates; 6 g protein; 2 g fiber; 174 mg sodium; 112 mg potassium.
Nutrition Bonus: Folate (32% daily value), Iron (25% dv).
Carbohydrate Servings: 4 1/2
Exchanges: 4 1/2 other carbohydrate, 1 1/2 fat
More From EatingWell
An outstanding salad dressing can take your salad from ho-hum...
Fresh seasonal produce offers plenty of reasons to try one of...
Turnips are a root vegetable with purple-white skin and a...
A piping-hot bowl of soup makes a delicious dinner and an...
Instead of ordering takeout tonight, try an easy chicken stir...
Whether you’re eating chickpeas in a salad, pasta dish or...
Pass on store-bought snacks that are loaded with fat and...
Vegetables are one of the healthiest foods you can eat,...
Our healthy low-carb desserts are delicious ways to end your...
Boneless chicken thighs can take plenty of cooking without...Oatmeal is an ideal breakfast for cooler months and is arguably...
Who says entertaining has to be reserved for the weekend only...
Peanut butter is a healthy ingredient and more versatile than...
If you’re watching your sodium intake, these low-sodium snack...
When it comes to making healthy slow cooker chicken recipes,...
Whether you’re packing a healthy snack for yourself or your...
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- March/April 1997