Friday, October 15, 2010

A Low Fat Alternative to a Traditional dessert (Apple Caramel Cake)

My mom used to make this cake once October rolled around. It was only later I realized that with the butter, eggs, cream in her recipe that it was a calorie-ladened, let's-see-how-many -calories-you-can-eat at once affair. At least now I understand why she was so keen on having my 4 four sisters and I outdoors playing soccer all the time.

This is reduced calorie recipe of a really great fall cake. There is a vegan version if you're interested, send me an e-mail! I've tried it gluten-free as well and it has worked quite nicely by replacing the flour with 1 c sorghum flour, 1/2 c buckwheat flour, 1/4 c tapioca or potato starch and 1 tsp xanthan gum.

  • 2 cups unbleached flour
  • 1 3/4 cup brown sugar,
  • packed4 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt3
  • /4 cup reduced fat margarine, softened
  • 2 teaspoons pure vanilla extract
  • 6 whole egg whites, slightly beaten
  • 2 cups apples, peeled and sliced


  • 1 1/2 cup powdered sugar, sifted
  • 1/4 cup reduced fat margarine, melted
  • 1/4 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 4 teaspoons skim milk

Preheat oven at 350F. Prepare a 12 cup fluted pan with cooking spray and flour; set aside. To prepare batter, combine flour, 1 3/4 cup brown sugar, cinnamon, baking powder and baking soda in a mixing bowl. In another mixing bowl, combine 3/4 cup margarine, 2 teaspoons vanilla extract, egg whites and apples. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 45 minutes. Cool upright for 30 minutes; invert onto serving plate. Meanwhile, to prepare topping, combine powdered sugar, remaining margarine, brown sugar, remaining vanilla extract and milk. Immediately spoon over cooled cake.

12 servings; 353 Calories; 8g Fat (20% calories from fat); 4g Protein; 71g Carbohydrate; 0mg Cholesterol; 280mg Sodium

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