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Makeover Easy Apple Cake Recipe

Makeover Easy Apple Cake Recipe

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 .
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD:20 servings

Ingredients

  • 3/4 cup sugar
  • 2/3 cup unsweetened applesauce
  • 1/2 cup sugar blend
  • 3 eggs
  • 1/4 cup canola oil
  • 1-1/4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup ground flaxseed
  • 1-1/4 teaspoons baking powder
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups finely chopped peeled tart apples
  • 1/2 cup chopped walnuts, toasted
  • 1-1/4 cups reduced-fat whipped topping

Directions

  • 1. In a large bowl, beat the sugar, applesauce, sugar blend, eggs, oil and vanilla until well blended. Combine the flour, flaxseed, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
  • 2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 28-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Yield: 20 servings.
Editor's Note: This recipe was tested with Splenda sugar blend.

Nutritional Facts

1 piece: 184 calories, 7g fat (2g saturated fat), 32mg cholesterol, 170mg sodium, 27g carbohydrate (15g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Makeover Easy Apple Cake

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MY REVIEW
KALS User ID: 3377630 160735
Reviewed Sep. 26, 2010

"I'm going back to my apple cake recipe before the makeover; bland and not very good."

MY REVIEW
bonandron User ID: 3460911 161412
Reviewed Sep. 24, 2010

"made it and my grandaughters ages7 & 4 thought it was delicious..."

MY REVIEW
KTSUNETA User ID: 1206387 146415
Reviewed Sep. 24, 2010

"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,"

MY REVIEW
hardm1970 User ID: 5329277 99627
Reviewed Sep. 23, 2010

"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."

MY REVIEW
nancysmenus User ID: 4694886 73979
Reviewed Sep. 20, 2010 Edited Mar. 9, 2017

"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."

MY REVIEW
nancysmenus User ID: 4694886 92781
Reviewed Sep. 20, 2010 Edited Mar. 9, 2017

"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."

MY REVIEW
lisaswope User ID: 2809998 160730
Reviewed Sep. 17, 2010

"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."

MY REVIEW
neudorfshots User ID: 5000846 145363
Reviewed Sep. 16, 2010

"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."

MY REVIEW
grandmakae User ID: 1679865 115450
Reviewed Sep. 16, 2010

"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."

MY REVIEW
rmw9769 User ID: 1557056 145362
Reviewed May. 16, 2009 Edited Mar. 9, 2017

"I used Splenda in the recipe as 'sugar blend'. Worked out nicely."

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