Honey & Spice Snack Cake Recipe

Honey & Spice Snack Cake Recipe photo by Taste of Home

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The sweetness of honey, the bold flavors of nutmeg and cloves and the crunch of walnuts make for happy snacking. —Taste of Home Test Kitchen, Greendale, Wisconsin

This recipe is:

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Diabetic Friendly

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Honey & Spice Snack Cake Recipe

Prep: 15 min. Bake: 15 min. + cooling

Yield: 12 Servings

15 15 30

Ingredients

2 cups all-purpose flour
Sugar substitute equivalent to 3/4 cup sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup unsweetened applesauce
2 eggs
1/4 cup canola oil
1/4 cup honey
1/4 cup finely chopped walnuts, toasted
OPTIONAL GANACHE:
1/4 cup dark chocolate chips
3 tablespoons heavy whipping cream

Directions

In a large bowl, combine the first eight ingredients. Whisk the applesauce, eggs, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts.
Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For optional ganache, place chocolate chips in a small bowl. In a microwave, heat cream for 20-30 seconds or just until bubbly. Pour over chocolate; whisk until smooth. Cool slightly; drizzle over cake. Yield: 12 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 piece (calculated without ganache) equals 180 calories, 7 g fat (1 g saturated fat), 35 mg cholesterol, 173 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Honey & Spice Snack Cake in Taste of Home December/January 2012, p77

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Honey & Spice Snack Cake

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Reviewed on Feb. 01, 2012 by MrsKase

Regular sugar is fine, we do not eat artificial sweeteners. I also have sweetened appleasauce not unsweetened. very good cake!

Reviewed on Jan. 31, 2012 by Thaxter

I substituted gluten free all purpose flour, and used brown sugar as that was all I had on hand. It was still pretty good. A bit dry, but that was probably due to the fact that my honey had crystallized a bit. Am looking forward to experimenting with this basic recipe again!