Fall is officially here and baking season is here. There are few things more enticing than the scent of cinnamon, nutmeg, ginger, and cloves on freshly baked goods. Our apple spice cake recipe brings back memories and creates new ones. And best of all, this spice cake won’t leave you feeling heavy.
We made this cake with less fat than a typical cake recipe. To do this, we reduced the oil and added some applesauce. The applesauce enhances the apple flavor and provides some extra nutrients. Extra moisture and natural sweetness comes from adding three or four Granny Smith apples. Apples, which aid digestion, are high in fiber and pectin, which also helps regulate blood sugar levels.
For more health benefits and a firmer texture, we used whole wheat flour along with regular white all-purpose flour. Whole wheat flour specifically has more protein, fiber, and nutrients.
Finally, we maximized the flavor of our gingerbread by using toasted pecans and raisins soaked in rum extract and water. If you don’t like the flavor of rum, soak the raisins in vanilla extract and water. These extra steps add more flavor and crunch, and they’re definitely worth it.
Since this recipe makes 16 servings, you may have leftovers. To recreate the taste of just-baked cake, simply microwave a piece of cake for about 10 seconds.
For a fall treat after school or work, add some fat-free whipped cream to the cake. It provides a creamy contrast to the nuts. On a cold morning, this cake—and some eggs, yogurt, or milk for protein—can be a quick way to start your day and keep you going until lunch.
Bethany Thayer is a registered dietitian and nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today’s recipe, email HenryFordLiveWell@hfhs.org.
Apple spice cake
Makes: 16 servings / Preparation time: 45 minutes / Total time: 1 hour 30 minutes
Vegetable oil cooking spray½ cup chopped pecans½ tablespoon rum extract⅓ cup water¾ cup golden raisins¼ cup granulated sugar½ cup dark brown sugar, packed½ cup honey½ cup applesauce¼ cup canola oil½ teaspoons pure vanilla extract½ cup whole wheat flour½ cup all-purpose flour½ teaspoon baking powder½ teaspoon salt½ teaspoons ground cinnamon½ teaspoon ground nutmeg½ teaspoon ground ginger⅛ teaspoon ground cloves½ pound Granny Smith apples, peeled, cored, and cut into 1/4-inch cubes (3 to 4 apples)½ 8-ounce container frozen, fat-free whipping cream, thawed
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Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with vegetable oil cooking spray.
Place the pecans on a rimmed baking sheet and toast for about 5 minutes. Remove from the oven and set aside.
In a small bowl, combine rum extract, water, and raisins. Microwave for 60 seconds. Set aside.
In a medium bowl, combine granulated sugar, brown sugar, honey, eggs, applesauce, canola oil, and vanilla. Beat with an electric mixer on medium speed for 3 minutes.
Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, until just combined.
Drain the raisins and discard the liquid. Using a rubber spatula, fold the raisins, pecans, and apples into the batter. Divide the batter into the prepared cake pan and smooth the top.
Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let cool, cut into squares, and serve warm or at room temperature with about 2 tablespoons of fat-free whipped cream.
From Henry Ford LiveWell.
317 calories (25% of fat), 9 grams fat (2 grams sat. fat), 56 grams carbohydrates5 grams egg white99mg sodium43mg cholesterol, 107mg calcium3 grams fiber. Food exchanges: 3 bread, 1 fruit, 2 fat.
This article originally appeared on Detroit Free Press: Apple Spice Cake is Packed with Fall Flavor, But Not the Fat and Calories
