Easy to make a apple crumb cake in just 50 minutes.
1 cup all-purpose flour
1/3 cup rolled oats
1/3 cup one-to-one sugar substitute
¼ cup brown sugar substitute
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
4 tablespoons cold margarine, cut into small pieces
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup unsweetened apple juice
1 teaspoon vanilla extract
¼ cup egg substitute
2 Braeburn apples, about 1 pound total, peeled, cored, and chopped
1. Preheat oven to 350° F. Lightly coat an 8-inch square baking pan with cooking spray.
2. In a bowl combine the flour, oats, sugar substitutes, cinnamon, nutmeg, and salt. Cut in the margarine with a pastry blender, or two knives, until the mixture looks like coarse meal. Set aside 1/2 cup.
3. Combine the remaining flour mixture with the baking powder, baking soda, apple juice, vanilla, and egg substitute. Beat at a medium speed with an electric mixture until blended. Fold in the apples.
4. Spoon the cake mixture into the pan and level out. Sprinkle with the reserved flour mixture. Bake for 30 to 35 minutes until the cake springs back in the center when lightly touched. Cool the cake until warm. Cut into 16 squares. Serve warm or cooled.
88 calories (30% calories from fat), 2 g protein, 3 g total fat (0.5 g saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 116 mg sodium
1 carbohydrate (bread/starch), 1/2 fat
The original source of this recipe is: www.diabeticlifestyle.com/recipes/breakfast/apple-crumb-cake