Apple-Topped Cake Recipe

Apple-Topped Cake Recipe photo by Taste of Home

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Complete with apples, walnuts, brown sugar and a dash of allspice, slices of this moist cake are perfect with coffee. Not many coffee cakes are baked in a springform pan but, in this case, the results are incredible. —David Heppner of Brandon, Florida

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Apple-Topped Cake Recipe

Prep: 25 min. Bake: 50 min. + cooling

Yield: 10 Servings

25 50 75

Ingredients

3 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1 cup vanilla yogurt
1/3 cup unsweetened applesauce
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups chopped peeled apples
2 tablespoons chopped walnuts
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the egg, egg white, yogurt, applesauce, oil and vanilla; beat until smooth. Combine the dry ingredients; add to butter mixture, beating just until moistened.
Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with apples and walnuts. Combine the brown sugar, cinnamon and allspice; sprinkle over top.
Bake at 375° for 47-52 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.

Nutritional Analysis: 1 piece equals 268 calories, 9 g fat (3 g saturated fat), 33 mg cholesterol, 285 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Originally published as Apple-Topped Cake in Light & Tasty December/January 2006, p33