- 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
- 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.
- 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.
Reviews for Makeover Easy Apple Cake
"I'm going back to my apple cake recipe before the makeover; bland and not very good."
"made it and my grandaughters ages7 & 4 thought it was delicious..."
"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."
"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."
"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."
"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."
"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."
"I used Splenda in the recipe as 'sugar blend'. Worked out nicely."