Apple Cake with Almonds

Yield: 12 servings

1/3 cup Smart Balance Light Buttery Spread, divided

2 cups cooking apples, chopped, peeled

1 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1 cup Splenda Granulated almonds,  Sugar for Cooking & Baking

1/2 cup (4 oz.) fat-free cream cheese

1 1/4 tsp. vanilla extract, divided

1/2 tsp. almond extract

1/2 cup fat-free milk

3 large egg whites, beaten

cooking spray

2 tbsp. sliced almonds, toasted

1/3 cup powdered sugar, sifted

2 tsp. water

  1. Preheat oven to 350 degrees.
  2. Melt 1 tbsp. margarine in a large nonstick skillet over medium0high heat. Add apples, cook 5 minutes or until tender.
  3. Lightly spoon flour into dry measuring cups; level with knife. Combine flour and baking powder in a bowl, stirring with whisk, set aside. In a large bowl, combine 1/4 cup margarine, sugar, cream cheese, 1 tsp. vanilla extract and almond extract; beat with mixer at medium speed until blended.
  4. Combine milk and egg whites. Add flour mixture to milk mixture alternately to cream cheese mixture, beginning and ending with flour mixture. Stir in apple. Pour batter into a 9-inch round cake pan coated with cooking spray. Sprinkle with almonds. Bake at 350 degrees for 45 to 55 minutes or until wooden pick inserted int center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan.
  5. In a small bowl, combine 1/4 tsp. vanilla, powdered sugar and water. Drizzle over cake. Serve cake warm or at room temperature

CALORIES 112 (20% from fat); FAT 2.6g (sat. fat 0.62g); CHOL 1.6mg; SOD 160mg; CARB 17g; FIBER 0.34g; PROTEIN 4.4g

from Cooking Light Annual Recipes 2003 (with revisions)

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