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Flavored with cinnamon and apples, Sherry Ashenfelter’s rich, old-fashioned apple cake is down-home delicious, with less than half the fat of the original recipe she shared in Waterville, Ohio .
This recipe is:
Healthy
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda sugar blend.
Nutritional Facts 1 piece with 1 tablespoon topping equals 184 calories, 7 g fat (2 g saturated fat), 32 mg cholesterol, 170 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Originally published as Makeover Easy Apple Cake in Light & Tasty February/March 2008, p7
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Reviewed on Sep. 26, 2010 by KALS
I'm going back to my apple cake recipe before the makeover; bland and not very good.
Reviewed on Sep. 25, 2010 by KALS
what is the ingredient "sugar blend"?
Reviewed on Sep. 24, 2010 by bonandron
made it and my grandaughters ages7 & 4 thought it was delicious...
Reviewed on Sep. 24, 2010 by KTSUNETA
This cake was delicious. Everyone who had a piece just loved it. We have 2 very small apple trees that have prodiced a bumper crop of apples this year. They will definitely help in making this cake again,
Reviewed on Sep. 23, 2010 by hardm1970
My whole family loved this cake... I used 1 cup of sugar instead of 3/4 c + 1/2 cup sugar blend and it was fine.. Left off the whip cream and had it for breakfast.
Reviewed on Sep. 20, 2010 by nancysmenus
I just did a post, and if you don't go back you may not see it. Please check our B-Sweet natural sweetener, it is not an artifical sweetener, so should not be a problem for your husband. And, it is safe for type 1 and 2 diabetics. You can find it on-line at www.bfreesystem.com/nevada or you can contact me if you would like to try it.
I have made many of the recipies from taste of home using our all natural low glycemic sweetener, B-Sweet. Stevia has been found to have some unfaviorable side effects and probably should not be used with children. I use 1/2 the amount of sugar called for and use B-Sweet insted. I usually add a bit more vanilla when brown sugar is called for. It can be found via internet at www.bfreesystem.com/nevada, or you can contact me if any questions. Less calories, and it doesn't trigger the glycemic reaction like the artificial sweeteners.
Reviewed on Sep. 18, 2010 by Mikie1979
I have not made this recipie but I wanted to touch on what german_girl_with_curls said about the Xylitol. If anyone out there has a four legged family member DO NOT share this cake with them if you use the Xylitol. From what I understand it will put your dog into a type of diabetic shock or coma and can kill them. Now I know that it is best to not feed people food to your dogs but mine always have a way of looking like they are half starved and when they watch you eat they have a way of willing your food into their mouths. God luck with the cakes everyone:)
Reviewed on Sep. 17, 2010 by lisaswope
I was really excited to make this cake especially because of the flaxseed. I have only used flax in small amounts in the past, and now I know why. During cooking and now in a covered container, all I can smell is flax. If I didn't know there was cinnamon and apples in this cake, I couldn't have guessed by the smell or taste. The flax just takes over. The kids won't touch it. Maybe I will omit or at least back on the amount for my next try with this.
Reviewed on Sep. 16, 2010 by neudorfshots
I haven't made this recipe yet either, but the amount of sugar in general and sugar blend in particular is cause for concern. For a recipe with 2 c flour and all those naturally sweet apples, 3/4 c sugar by itself should be more than enough. I reduce the amount of sugar in recipes all the time, and can remove about half in cookies, pies and cakes without ill effect. I also use stevia, in the pure liquid or powdered form, in conjunction with sugar if it's necessary to boost the sweetness.
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