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Apple-Topped Cake

 Apple-Topped Cake
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
10 ServingsPrep: 25 min. Bake: 50 min. + cooling

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 King Arthur Unbleached 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

2 of 2

Apple-Topped Cake (continued)

Directions (continued)

  • 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 Facts: 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.