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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 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.

Reviews for Makeover Easy Apple Cake

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MY REVIEW
Reviewed Sep. 26, 2010

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

MY REVIEW
Reviewed Sep. 25, 2010

"what is the ingredient "sugar blend"?"

MY REVIEW
Reviewed Sep. 24, 2010

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

MY REVIEW
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
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
Reviewed Sep. 20, 2010

"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. "

MY REVIEW
Reviewed Sep. 20, 2010

"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
Reviewed Sep. 18, 2010

"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:)"

MY REVIEW
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
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
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
Reviewed Sep. 16, 2010

"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!"

MY REVIEW
Reviewed Jun. 13, 2009

"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."

MY REVIEW
Reviewed May. 16, 2009

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

MY REVIEW
Reviewed Jan. 16, 2009

"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! 
 "

MY REVIEW
Reviewed Jan. 14, 2009

"way too much sugar"

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