Recipe Sunday: Low-fat Apple Cake.

So, a while back, I had to do a project for a Nutrition class I was taking, which was to create two recipes: a “standard” version and “healthier” version. The goal was to bake both, present them to the teacher and have her  be unable to tell which one was which. She was completely duped on mine and guessed wrong, but that was because for some reason, the “healthier” version turned out better than the old standard. I couldn’t figure it out myself, but let’s not question such things. This Low-fat Apple Cake is almost 100 calories less per serving, and yet somehow manages to look AND taste better than its fatty counterpart. So dig in, and be happy that all good things are not bad for you.

eat right.

Low-Fat Apple Cake.

What you’ll need:

3/4  cups whole wheat flour

3/4 cups all-purpose flour

1 egg white

1 egg

5/8 cups splenda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 apples – peeled, cored and sliced (I prefer Granny Smith)

1/2 cup vegetable oil

1/2 cup orange juice

1/8 cup apple sauce

1 1/4 teaspoons vanilla extract

For the Apples:

1 1/4 tablespoons splenda

1 teaspoons ground cinnamon

For the Topping:

1/8 cup confectioner’s sugar

1 teaspoon water

What you’ll do:

Preheat oven to 350°F. Sprinkle sliced apples with Splenda and the ground cinnamon and toss to coat and set aside. Mix the flours, egg and egg whites, splenda, baking powder, salt, vegetable oil, orange juice, apple sauce  and vanilla until well blended. Mix in half of the coated apples. Batter will be fairly stiff. Pour the batter evenly into the prepared  mini bundt pans (makes about 3, depending on the pans you use). Place the remaining half of the apples on top of the batter , divided among the cakes. Bake for 25 – 30 minutes, or until golden brown around the edges. Let cake cool in pan. Mix the confectioner’s sugar and water, and drizzle on top.


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