Makeover Easy Apple Cake

Name: Makeover Easy Apple Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20 servings.
Ingredients: 3/4 cup sugar; 2/3 cup unsweetened applesauce; 1/2 cup sugar blend; 3 Nellie’s Free Range 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

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 .

Ingredients

3/4 cup sugar
2/3 cup unsweetened applesauce
1/2 cup sugar blend
3 Nellie’s Free Range 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

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 13x9-in. baking dish coated with cooking spray. Bake at 350° for 28-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Serve with whipped topping.

Editor's Note

This recipe was tested with Splenda sugar blend.

Nutrition 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.

Originally published as Makeover Apple Cake in Light & Tasty February/March 2008

Reviews

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Average Rating:

KALS

Sep 26, 2010

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

Sep 24, 2010

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

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,
hardm1970

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.
nancysmenus

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.
nancysmenus

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.
lisaswope

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.
neudorfshots

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.
grandmakae

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.
rmw9769

May 16, 2009

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