Apple Fritter Cake

Ok....don't be an 'ingredientaphobe'! Yup....made that word up! If you ignore recipes because they have a long list of ingredients, you are the definition of 'ingredientaphobe'. If you look at the list, you probably have 99% of the ingredients in your refrigerator/pantry to make this delicious cake. It's easy too!

APPLE FRITTER CAKE

Makes 12 Servings

1 Serving = 6 PointsPlus™

 

FILLING:
2 cups sliced & peeled apples
1/3 cup Splenda granulated
1/2 tsp cinnamon
pinch nutmeg
2 TBSP cornstarch
2 TBSP water
PLUS: 1/2 cup brown sugar
1/2 tsp cinnamon

CAKE:

1/3 cup light butter, softened
3/4 cup Splenda granulated
1/2 cup unsweetened applesauce
1 tsp vanilla
1/2 cup fat-free egg substitute
2 1/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup light sour cream (or Yogurt)

GLAZE:

1 1/2 cup powdered sugar
1 tsp vanilla
4 TBSP fat-free milk

 

FILLING:

Mix all the filling ingredients EXCEPT the PLUS ingredients in a medium saucepan. Cook on low heat for 5 – 7 minutes, stirring constantly until the sauce has thickened and apples are a bit soft. Set aside to cool. In a small bowl, mix the PLUS ingredients until well combined; set aside.

CAKE:

Preheat oven to 350º. Spray a 9x13 baking pan. Set aside.

Cream butter and Splenda @3 minutes. Add the applesauce and vanilla, mix until combined. Slowly add the egg substitute and beat well.

Whisk together the dry ingredients. Add to the butter mixture alternating with the sour cream, starting with the dry and ending with the dry. Beat until just combined. Batter will be 'thick & gooey'.

PUT THE CAKE TOGETHER:

Spoon half the batter in the sprayed pan and spread out as much as possible. Spoon the cooled apples over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of the PLUS mixture (brown sugar mix) over the apples. Cover with the rest of the batter, spreading as carefully as possible to cover the apples. Sprinkle with the rest of the PLUS ingredients.

 

Bake 45 – 55 minutes or until a wooden toothpick comes out clean.

GLAZE:

While the cake is baking, mix all the glaze ingredients together until it's the consistency you want (not too thin tho). When cake comes out of the oven, immediately but carefully pour onto the hot cake. Try to pour evenly and/or tilt the cake to spread. If any glaze accumulates in the corners of the pan, carefully pour into the bowl you mixed the glaze in and pour back over the cake.

This can be served warm or cooled. It would be delicious with a GOOD French Vanilla Ice Cream!

MY SPIN: I used the light sour cream because I had it in the fridge. The next time I make this, I'll use more than 2 cups of apples......probably 3. Also, you all should know by now that I love cinnamon, so I use heaping measurements.

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. ***

Later!
Loving Life!!
Jan