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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. 16, 2010 by grandmakae
I would love to make this cake, but... because my husband cannot have anything artificial, I wonder if using the same amount of regular sugar is okay. He is highly allergic to all of the artificial products.
Reviewed on Sep. 16, 2010 by german_girl_with_curls
I haven't made this recipe yet...I just wanted to add my 'two cents' on the sugar blend. There is a sweetener called Xylitol that is all-natural and completely safe for diabetics and people on low-sugar diets for any health concern at all. It comes in granulated form and tastes just like real sugar, except cleaner (if that makes sense). It is not cheap, usually runs around $7.00 for a 1-lb. bag around here (I have also seen it in 5-lb. bags for around $20.00 which is a really good deal) and is can be found in most health food stores or the health market section of your grocery store if yours has one. And it measures out just like sugar and can be used perfectly in baking. I usually sub in about half the amount of sugar called for in any recipe, and if I can I'll use honey (or just an all-natural, organic cane sugar) for the other half. I don't use Splenda or any of those artificial sweeteners as they are NOT GOOD FOR YOU...they are a chemical and are most certainly linked to causing problems in the brain and with body chemicals/hormones overall. If you have a child with any learning disorder whatsoever, keep them away from any artificial sugar substitute. Just because your family doctor says it's safe doesn't mean anything. They are trained on diagnosing 'diseases' so they can write a prescription, that's about it. I have studied natural/homeopathic/Traditional Chinese Medicine for over five years now and have learned and SEEN and experienced some amazing things and changes from mainstream medicine and mainstream beliefs on health. I can't wait to make this 'makeover' cake with my xylitol. I've always loved apple cake, but my recipe has sour cream and lots of butter in it!
Reviewed on Jun. 13, 2009 by bubbie67
sugar blend is half splenda half sugar...you can do this or get it in a bag at your market.splenda has this blend in a bag also.
Reviewed on May. 16, 2009 by rmw9769
I used Splenda in the recipe as 'sugar blend'. Worked out nicely.
Reviewed on Jan. 16, 2009 by joyce1130
Can you tell me how to adjust the sugar content to make the cake good? I would appreciate hearing from you if you have the answer. And what is sugar blend??? jpb1130@yahoo.com Thank you for an answer, I hope!
Can you tell me how to adjust the sugar content to make the cake good? I would appreciate hearing from you if you have the answer.
And what is sugar blend???
jpb1130@yahoo.com
Thank you for an answer, I hope!
Reviewed on Jan. 14, 2009 by panesfebo
way too much sugar
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