Prep 10 mins
Cook 45 mins
A happy team of apples and nuts in a snack cake that needs no shortening. Because DH likes thing super sweet this cake is overly sweet. Please see Annacia’s review as you may wish to cut the sugar in order to make it more to your taste.
- 3⁄4 cup Egg Beaters egg substitute
- 1 teaspoon vanilla
- 1 cup Splenda brown sugar blend
- 1 teaspoon cinnamon
- 3⁄4 cup whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2 apples, peeled and finely chopped
- 1⁄2-1 cup walnuts
- Preheat oven to 350*F and grease 8-inch square pan.
- In large mixing bow, beat egg beaters and vanilla until frothy; gradually add Splenda brown sugar, continuing to beat after each addition.
- Add cinnamon, baking powder and salt; gradually add flour continuing to beat after each addition.
- Stir in apples and nuts.
- Pour into greased pan.
- Bake 30 to 45 minutes or until toothpick inserted in center comes out clean.
- Serve warm or cool. Can be topped with whipped cream.
What a scrummy little cake! I really enjoyed its warm cinnamon aroma, which paired very nicely with the walnuts and apples (I used 2 small apples and my cake was chock full of those tasty little chunks). The cake came out moist and spongy with a lovely crust on top. Everybody enjoyed this treat and nobody even thought that it might be on the healthier side. :)
I have to admit that I used real sugar, but only 1/4 cup as the apples made the cake sweet enough for our taste. Also I used 2 real eggs and spelt flour plus some oats to make the 3/4 cup of flour. It worked out perfectly and I will surely make this again and again this autumn. Its so easy and the perfect gift.
THANK YOU SO MUCH for sharing yet another superb recipe with us, Debbie!
Made and reviewed for the Apple Events in the Diabetic and Spanish Forum as well as the Dessert Event in the Photo Forum October 2010.
I used a Golden Delicious apple and pecans. I love the flavors and the only thing that keeps this from being a 5 star rating is that the sugar amount is really high. It ask for 1 cup of Splenda Brown which sounded like *lot* to me so I used 1/2 a cup and even that could be reduced to 1/3 with no problem. Also unless the apples are quite small you'll have nothing but apple with 2 added. I used 1 and it's just full of lovely little apple chunks :D. The flavor is a delight with the apple, nuts and vanilla and it's one of the easiest cakes I have ever put together. It was baked in 25 mins but mine runs on the hot side. This is a lovely Fall cake that perfumes the house with a welcoming aroma. Thanks for posting it Deb. Made for Photo Tag.
Very good and easy fall dessert that is fairly low in calories/fat too! I used 3/4 cup Splenda (mixture of brown sugar and white -- ran out of the brown sugar blend), white flour (out of whole wheat), 2 small champaign apples (which are very much like granny smith) and skipped the walnuts. A great cake that also should freeze well. Thanks for sharing!