DANISH APPLE-ALMOND CAKE
Makes 8 Servings
1 Serving Without Nuts & Powdered Sugar = 4 PointsPlus™
1 Serving With Nuts & Powdered Sugar = 5 PointsPlus™
1/2 cup light butter, softened (I used Land O'Lakes)
1/2 cup Splenda granulated
3/4 cup fat-free egg substitute
1 tsp almond extract
1 1/2 cup Original Bisquick
3 medium apples, peeled & cut into eighths
1 tsp powdered sugar (optional)
1/4 cup sliced almonds, toasted if desired (optional)
Heat oven to 325º. Spray the bottom of a 9" Springform pan.
In a large bowl, beat butter and Splenda with electric mixer on high for 1 minute. Add egg substitute and almond extract; beat on medium for about 10 seconds. Add Bisquick; beat on medium about 30 seconds or until combined.
Spread the batter in the bottom of pan. Press apples cut sides down into batter.
Bake 1 hour to 1 hour & 10 minutes or until apples are tender and cake is golden brown.
Cool 30 minutes on rack in pan. Remove side of pan.
Optional: sift or sprinkle powdered sugar over top of cake; sprinkle with almonds.
To toast almonds: bake in ungreased shallow pan at 350º for 6-10 minutes, stirring occasionally, until fragrant and light brown.
MY SPIN: This picture......I only used 2 apples but I would definitely recommend using ALL 3 (or even 4 if you want) and be sure to get some near the edge. I'm thinking the next time I make this I'm also going to put 1 1/4 tsp almond extract to give it a little more almond flavor because I'd rather not use a PointsPlus™ value on a few slivers of almonds and powdered sugar......it's actually sweet enough without the powdered sugar. And I baked this for 1 hour.
Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*