Here’s a detailed recipe for a low-fat apple cake that is both delicious and healthier than traditional versions. This cake is perfect for those looking to reduce their fat intake without sacrificing flavor or texture.
Ingredients:
- 2 cups all-purpose flour (or whole wheat flour for added fiber)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce (replaces most of the fat)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs (or egg whites for even lower fat)
- 1/4 cup non-fat Greek yogurt (adds moisture and a bit of tang)
- 1 teaspoon vanilla extract
- 3 large apples (Granny Smith or Honeycrisp are great choices), peeled, cored, and diced
- 1/4 cup chopped walnuts or raisins (optional, for added texture and flavor)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with non-stick spray or line it with parchment paper for easy removal.
- Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside.
- Mix the Wet Ingredients:
- In a large bowl, combine the unsweetened applesauce, brown sugar, and granulated sugar. Mix well until the sugars are fully dissolved in the applesauce. This combination serves as the base of the cake and helps to reduce the amount of fat traditionally found in cakes.
- Add Eggs and Yogurt:
- Add the eggs (or egg whites) one at a time, beating well after each addition. The eggs help to bind the ingredients together while also adding structure to the cake. Then, stir in the non-fat Greek yogurt and vanilla extract. The yogurt contributes to the cake’s moisture and helps maintain its tenderness despite the reduced fat content.
- Incorporate the Apples:
- Gently fold in the diced apples using a spatula. Ensure the apples are evenly distributed throughout the batter, as this will provide bursts of natural sweetness and moisture in every bite. If you’re adding walnuts or raisins, fold them in at this stage.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix the batter, as this can result in a dense cake.
- Pour and Bake:
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven and the type of apples used.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling period helps the cake firm up and makes it easier to slice.
- Optional Toppings:
- For a finishing touch, dust the top with powdered sugar or drizzle with a light glaze made from powdered sugar and a little milk. This step is optional, especially if you’re looking to keep the cake as low-fat as possible.
Tips for the Best Low-Fat Apple Cake:
- Choose the Right Apples: Granny Smith apples are tart and hold their shape well when baked, making them a great choice for this recipe. Honeycrisp apples add a nice sweetness and crunch.
- Don’t Over-mix: Mixing too much can make the cake dense and tough. Mix just until the ingredients are combined.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, but bring it to room temperature before serving to enjoy its full flavor and texture.
- Serving Suggestions: This low-fat apple cake pairs wonderfully with a dollop of low-fat whipped cream or a scoop of vanilla frozen yogurt for an indulgent yet still low-fat dessert.
