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!
Fresh Picked Apple Crunch Cake
- 2 cups plain, low-fat yogurt
- 2 eggs or 4 egg whites
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3/4 cup Splenda
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 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.
Serving Size:1 slice
Amount Per Serving: Calories: 145Total Fat: 6g
PINNED! Great work! Best wishes for a wonderful week ahead. Linda
Creatively Homespun says
YUUM!! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! It’s great to party with you! I have pinned your post to our Tasty Tuesdays Pinterest Board! I hope to see you again next week! xo
Looks yummy Camille. Pinned & shared. Thank you for joining the Inspiration Spotlight party. Hope to see you again soon.
Carlyn Bullock says
Hi – Love this! Some of my favorite recipes have come from diabetic cookbooks and we don’t have a diabetic in the house….yet. I know I am doomed 🙂
I wonder if I could use Truvia? I am going to give this a try.
P.S. I adore your cake tin – beautiful!!!! Do you remember where you got it?
Peace from offthesidewalk in Tampa, FL Carlyn 🙂
This cake looks really delicious. My mom and aunt is a diabetic. I think I will make this cake for them.
It’s such a great recipe for diabetics. I hope they enjoy it.
I love your cake stand! And the cake on it looks pretty good too 🙂
Thanks, Mallory! I find them at Home Goods!
Miz Helen says
Your recipe is featured on Full Plate Thursday this week. Hope you enjoy your new Red Plate and have a great week!
Miz Helen says
I will be making this for my grandson that is diabetic (type 1), it looks delicious. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
Come Back Soon,
What a great fall dessert! Apple cake is always so moist and delicious! Thanks for linking up with What’s Cookin’ Wednesday!
This cake looks delicious! It’s amazing how just a few swaps and we can change a recipe to make it healthier! I love the bundt cake design of it too. I’d love for you to link this up to our All Things Thursday Blog Hop going on right now. Hope to see you there!
So true! Thanks for the invitation!
What a great recipe, it sounds delicious.
Can I use sugar in your apple cake recipe rather than Splenda.
Yes! The Splenda is great for diabetics or anyone wanting to watch calories, but by all means use sugar if you prefer!
Robin~All Things Heart and Home says
Looks amazing! Thanks so much for linking up with Monday Funday! xo
pandora's box says
This looks so delish! Just might try it!
What a delicious looking cake, and so wholesome as well! I’ve pinned this post. Thank you for sharing your Apple Crunch Cake with us at the Hearth and Soul hop.
Thank you, April!
Very pretty! I am pinning this.
Thank you for pinning!
I love apple cakes and I love that you can see the chunks of apple in yours. Visiting from Block Party.
Thanks for stopping by, Laura!
I love the idea of yogurt in a cake- I usually use lots of butter too but this would be a nice healthy change!
Sara Howe says
Hi Camile! I wanted to let you know I have featured this recipe in my 15 Fall Apple Recipe Round Up!
Thank you so much Sara!
Wow, this looks fantastic!