Fort Davis Apple Cake

Yield: 16     (serving size: 1 slice)

Cake

1 cup all-purpose flour

1 cup oat flour

3/4 cup granulated sugar

3/4 cup Splenda Granulated Sugar for Cooking & Baking

1 tsp. baking soda

1 tsp. ground cinnamon

dash salt

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 cup water

1/4 cup plain fat-free yogurt

1/4 cup olive oil

1 tsp. vanilla extract

4 large egg whites, lightly beaten

1 large egg, lightly beaten

3 cups chopped peeled Rome apple

cooking spray

Glaze

3/4 cup granulated sugar

1/4 cup low-fat milk

1/4 cup plain fat-free yogurt

1 tbsp. light-colored corn syrup

1/2 tsp. baking soda

1/2 tsp. vanilla extract

  1. Preheat oven to 350 degrees.
  2. To Prepare Cake – lightly spoon flours into dry measuring cups; level with knife. Combine flours and next (7) ingredients in a large bowl. Add water and next (5) ingredients; stir just until well-blended. Fold in apple. Spoon batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
  3. To Prepare Glaze – combine 3/4 cup sugar, milk, yogurt, syrup and 1/2 tsp. baking soda in a saucepan. Cook over medium heat 6 minutes or until sugar is dissolved and mixture is light brown stirring constantly. Stir in vanilla. Pour over cake.

based on recipe from Cooking Light Annual Recipes 2001

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