Cakes and Frostings

Apple Swirl Cake

  • 1/2 cup Chopped Walnuts
  • 1/2 cup Brown sugar, light
  • 3 1/3 Cups Cake flour, unsifted
  • 1 Teaspoon Baking soda
  • 1/2 Teaspoon Salt
  • 3/4 cups Yogurt, Nonfat Plain
  • 1 cup plus 1 tablespoon Sugar
  • 4 Egg whites
  • 1/2 Cup Grape-Nuts Cereal
  • 1/2 Tablespoon Instant Coffee Powder
  • 1 Tablespoon Baking Powder
  • 1 1/2 Tablespoons Ground cinnamon
  • 1 Cup Apple, peeled, grated
  • 3 tablespoons Canola oil
  • 1/3 cups Fruit puree (fat replacement)
  • 1 teaspoons Vanilla

    • Preheat oven to 350 deg. lightly oil a 9 inch springform tube pan or coat it with nonstick spray.

    In a small bowl stir together walnuts, grapenuts, brown sugarand coffee powder. set aside.

    In a mixing bowl whisk flour, backing powder, bakin soda,cinnamon and salt. In a small bowl combine gratted apple, yogurt and oil. Set aside. In another mixing bowl, beat 1 cup granulated sugar, fruit puree fat replacement and eggs with an electric mixer on medium speed until thickened and pale. Blend in vanilla. Add reserved flour mixture and apple mixture alternately to fruit puree mixture beating a t low speed just until blended, making 3 additions of lfour mixture and 2 additions of apple mixture. spoon two thirds of the batter into prepared pan. Cover with remaining granuated sugar to remaining walnut mixture and sprinkle over the top. Bake for 35 to 45 minutes or until the top springs back when lightly touched in the center. Cool in the pan for 10 minutes then turn out onto a wire rack and cool. Right side up.

    335 calories. 6 gm protein 7 g fat (0.7g saturated) 62 g carb. 36 mg. cholesterol.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Margaret D Shurben of Kanata, Ontario (Canada). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!