Fresh Picked Apple Crunch Cake
Fresh picked apple cake is a delicious way to enjoy the bounties of the fall apple season. This apple cake comes together quickly and will be a family favorite.
The American Diabetes Association (ADA) is focused on spreading the message that the best prevention for diabetes starts early in life, through maintaining a healthy lifestyle and developing good habits at a young age. I completely agree, so I’m super excited to partner with the the ADA in conjunction with Kitchen PLAY and be a part of 30 Days of Family Health. This month bloggers have joined with the ADA to bring you various recipes found in diabetic cookbooks. But don’t let that description fool you – what you find inside these books is just good food.
I was a little bit worried that I wouldn’t find a half-way decent recipe in a diabetic cookbook, but I was pleasantly surprised to have a really hard time picking out only one recipe to share! The Fresh Picked Apple Crunch Cake is from The Stress Free Diabetic Kitchen by Barbara Seelig-Brown. The book contains many great recipes from appetizers to desserts.
There are many things to love about this apple cake. First and foremost, it’s a pretty healthy way to enjoy fall apples in a dessert. Before I started the cake, I checked the recipe to see if I needed to set some butter out to soften. But there is no fat in the recipe – meaning it doesn’t call for any butter or oil. The recipe also uses Splenda if you are concerned about calories from sugar. The recipe calls for two cups of plain yogurt. Any way I can add some good bacteria in to our diet is a plus. Second, the cake only requires a bowl and a spoon to make. I love baked goods that don’t require a mixer and three different bowls. Plus, you don’t even have to peel the apples. Third, you get to use your Bundt pan, which I’m pretty sure is busy collecting dust in the back corner of your cabinets. Break it out and get baking!
- Serving size: 1 slice
- Calories: 145 calories
- Fat: 6 grams fat
- 2 cups plain, low-fat yogurt
- 2 eggs or 4 egg whites
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ¾ cup Splenda
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup walnuts, chopped
- 1 teaspoon cinnamon
- 2 cups unpeeled and chopped baking apples (Macintosh, Winesap, Rome, Empire, or Granny Smith)
- Nonstick cooking spray
- In a large bowl, mix yogurt, eggs, and vanilla.
- In another large bowl, mix flour, Splenda, baking powder, baking soda, salt, walnuts, and cinnamon. Add apples and mix.
- Combine wet and dry ingredients, mixing just until moistened.
- Spray a 10-inch tube pan or spring form pan with nonstick cooking spray. Pour batter into pan.
- Bake at 350°F for 50–60 minutes. Sprinkle top with cinnamon and sugar mixture, if desired.