Prep 20 mins
Cook 30 mins
Very moist, low in fat, not too sweet cake which is very satisfying so you don't need to eat too much to feel full. Your hips will thank you for it! Very South Beach (ph 2).
- 1 cup plain flour
- 1⁄3 cup rolled oats
- 1⁄3 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 pinch salt
- 4 tablespoons natural set low-fat plain yogurt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄3 cup unsweetened apple juice
- 1 teaspoon vanilla essence
- 2 small eggs (or 1 jumbo one)
- 500 g red apples, peeled cored and diced
- 1 tablespoon extra virgin olive oil
- vegetable oil cooking spray
- 1 apple, grated
- 1 tablespoon natural set low-fat plain yogurt
- 1⁄2 teaspoon extra virgin olive oil
- 2 tablespoons rolled oats
- 1⁄4 cup plain flour
- 1⁄2 tablespoon brown sugar
- Lightly spray cake tin (round or square medium size) with spray vegetable oil. Preheat oven to 180 degrees celsius (moderate heat).
- Cake: Combine in a bowl all dry ingredients (flour, oats, brown sugar, baking powder and baking soda, nutmeg, cinnamon, salt).
- Combine in a small separate bowl yogurt and olive oil, then add to dry ingredients.
- Add apple juice and eggs and beat until combined, then fold in the apples.
- Spoon mixture into prepared cake tin.
- Topping: Mix yogurt and olive oil in a bowl.
- Combine oats, flour, sugar and grated apple.
- Mix until it is a crumbly texture (If too moist you may add pinches of flour, however the crumble effect will still happen after cooked). Crumble mixture over top of cake batter and bake for 30-35 minutes or until cake is firm and bounces back when lightly touched.
I followed the previous reviewer's suggestion and did go a bit heavier on the spices ( a personal preference). This is a delicious cake - I can't even believe it is low in fat and sugar!! WOOHOO! This will be in my rotation for a while - I plan to try it next with Splenda for my Mom (diabetic). Thank you for posting this delicious dessert! **Made for Aussie tag August 2008**
This is delicious! So moist for being low-fat, and the sweetness is just right. I may add a tad more cinnamon and nutmeg next time (personal preference) but otherwise a great recipe! Thanks for a dessert so low in sugar and fat. Made for Spring 2008 PAC.