As we come into apple season, I thought I would share these apple cake recipes. The Lower Fat Caramel Apple Cake reduces the fat without destroying the flavor for those of you watching your fat intake. This is an easy cake to make, easy enough for beginning bakers. The frosted cake is made using applesauce instead of apples and has apple juice in the frosting.
REDUCED FAT CARAMEL APPLE CAKE
1 1/2 cup reduced-fat baking mix
1/2 cup sugar
1/2 cup 1% milk
2 cups sliced peeled cooking apples
1 tbsp lemon juice
2/3 cups packed brown sugar
3/4 tsp cinnamon
1 cup boiling water
Preheat oven to 350 degrees.
In a medium mixing bowl, stir together the baking mix, sugar, and milk until blended. Pour mixture into an ungreased 9-inch square baking pan. Top mixture with the apples and sprinkle with lemon juice. In a small bowl, combine the brown sugar and cinnamon; sprinkle over the apples. Pour the boiling water over the apples. Bake in 350 degree oven for 50 to 60 minutes.
FROSTED APPLE CAKE
2 1/2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp salt
1 1/2 cups unsweetened applesauce
3/4 cup canola oil
2 eggs
1 cup chopped walnuts, divided
FROSTING:
1/2 cup butter
4 1/2 cups powdered sugar
6 tbsp apple juice, divided
Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan; set aside.
Into a large mixing bowl, sift the flour, sugar, baking powder, baking soda, cinnamon and salt. Add the applesauce, oil, and eggs. Beat mixture at low speed of electric mixer until moistened. Beat at high speed for 2 minutes. Fold in 1/2 cup of the walnuts. Pour into the prepared baking pan and bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan.
To prepare the frosting: Heat the butter in a medium saucepan over medium heat, stirring constantly, until lightly browned. Beat the melted butter and the powdered sugar with 4 tablespoons of the apple juice in a mixing bowl. Add remaining juice until frosting is of a spreading consistency. Stir 1/4 cup of the remaining walnuts into the frosting. Frost cake and sprinkle the remaining walnuts over the cake.
Note: This cake is even better the day after it is baked. Keep covered with plastic wrap overnight.
Enjoy!
For more dessert and sweets recipes visit my blog at http://ladybugssweettreats.blogspot.com
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
Article Source:
http://EzineArticles.com/?expert=Linda_Carol_Wilson
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