Apple-Topped Cake Recipe

4 2 5
Apple-Topped Cake Recipe
Apple-Topped Cake Recipe photo by Taste of Home
Publisher Photo

Apple-Topped Cake Recipe

Read Reviews
4 2 5
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 3 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg white
  • 1 cup vanilla yogurt
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 cups 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 allspice; sprinkle over top.
Bake at 375° for 47-52 minutes or until a toothpick inserted in 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.
Originally published as Apple-Topped Cake in Light & Tasty December/January 2006, p33

Nutritional Facts

1 piece: 268 calories, 9g fat (3g saturated fat), 33mg cholesterol, 285mg sodium, 43g carbohydrate (23g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

  • 3 tablespoons butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg white
  • 1 cup vanilla yogurt
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 2 cups 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
  1. 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.
  2. Pour into a 9-in. springform pan coated with cooking spray. Sprinkle with apples and walnuts. Combine the brown sugar, cinnamon and allspice; sprinkle over top.
  3. Bake at 375° for 47-52 minutes or until a toothpick inserted in 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.
Originally published as Apple-Topped Cake in Light & Tasty December/January 2006, p33

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Reviews forApple-Topped Cake

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MY REVIEW
gaishin User ID: 6117417 148524
Reviewed Sep. 30, 2011

"I loved this cake. It was moist and flavorful!"

MY REVIEW
darlenemt08 User ID: 345156 62836
Reviewed May. 24, 2008

"The cake was too dry. I eventually made a caramel glaze to pour over it. I won't make this again."

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