Apple Cake with Hot Coconut-Brown Sugar Toppings
Apple Cake Ingredients:
1 pound Granny Smith apples, cored and chopped coarsely (about 3 cups)
1 ¼ cup all purpose flour
1 egg, whole
¾ cup granulated sugar
3 tablespoons packed brown sugar
¼ cup cooking oil
3 tablespoons butter
½ cup vanilla yogurt, fat free or low fat
1 cup coconut, flaked
1 ½ teaspoon ground cinnamon, divided
1 teaspoon vanilla extract
¼ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoon milk, fat free
- Preheat the oven to 325 degree Fahrenheit. Line 2 rectangular loaf pans (about 8x4x2 inch each) with foil and coat the foil with nonstick cooking spray. Leave aside.
- Stir together yogurt, cooking oil, granulated sugar, whole egg, vanilla extract, 1 teaspoon ground cinnamon, baking powder, baking soda, nutmeg, ground ginger and salt in a large bowl. Add all purpose flour to this stirred mixture and stir further until the flour is just combined, the batter will be chunky and very thick at this point. Fold in the chopped apples and spoon the folded batter in the prepared baking pans. Spread the batter evenly and place the pans in the oven to bake for about 40 to 45 minutes. Insert a toothpick after 45 minutes in the center of the cake to check if it is done, if it comes out clean, consider it done. Remove the pans from the oven when the tops of the cake are browned.
- Combine butter, coconut, milk, remaining ½ teaspoon cinnamon and brown sugar in a small saucepan. Cook the contents over medium heat stirring constantly until the butter melts. After removing the cake from the oven preheat the broiler.
- Gently spread the prepared coconut and butter mixture over the tops of the cakes. Broil for 2 to 3 minutes, 4 inches away from the heat until the topping is lightly browned and bubbly.
- Let the cakes cool on a wire rack after broiling for about 45 minutes. Lift the cakes from the pans with the help of a fork. Remove foil and serve warm. This recipe makes 16 servings.
- Apple cake with hot coconut brown sugar topping is a diabetes friendly recipe which provides about 186 calories, 2 gm proteins, 26 gm carbohydrates, and 9 gm total fat (4 gm saturated fat and 19 mg cholesterol) per serving.
- This recipe also provides 1 gm fiber and 113 mg sodium per serving.
- This recipe contains eggs, dairy and wheat or gluten, so if you are allergic to any of the ingredients make sure that you use suitable substitutes instead.