One Healthy Awesome Apple Cake

by Hilary Gauntt on February 20, 2016

Last fall Cooking Light featured one of those recipes where they take a rich, fattening dish and swap out the problem ingredients with lower calorie choices. Usually I skim these and end up thinking I’d just rather eat a smaller piece of the original evil dessert! But this time they were so emphatic about how great their healthy creation tasted; almost smug actually, that I gave it a whirl.

And guess what…this full of fiber, low fat, lower calorie version really is awesome! And with the apples you also get a serving of fruit! Tender, moist cake with a touch of spice and a buttery,crunchy streusel topping. I will make this again and not because its healthy; but because it’s just really good.


2/3 cup packed brown sugar

2/3 cup nonfat buttermilk

1/3 cup canola oil

1 tsp. vanilla extract

2 large eggs

1 2/3 cups whole-what pastry flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. kosher salt

1/8 tsp. ground ginger

2 cups shredded or chopped peeled apple (about 2 large, such as Gala or Honeycrisp)

baking spray


3 Tbs. quick cooking oats

2 Tbs. chopped walnuts

1 Tbs. brown sugar

1 1/2 Tbs. frozen unsalted butter, grated

Dash of kosher salt


1/2 cup plain 2 % reduced fat Greek yogurt

3 Tbs. heavy whipping cream

1 Tbs. brown sugar

Preheat the oven to 350 degrees.
To prepare the cake: Place first 5 ingredients (through eggs) in a large bowl; beat with a mixer at medium speed 30 seconds or until well combined. Lightly spoon the flour in dry measuring cups; level with a knife. Combine the flour and next 5 ingredients (through ginger) in a medium bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined. Stir in apple by hand. Spread batter into a 9-inch springform pan coated with baking spray.
To prepare streusel: Combine oats and next 4 ingredients (through dash of salt) in a small bowl; toss to combine. Sprinkle streusel topping evenly over batter.

Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack; remove sides of pan.

To prepare cream: Place yogurt, whipping cream, and 1 Tbs. sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Serve with warm cake,
Serves 10.
Note: I chopped the apples and liked the chunkier texture. I also skipped the yogurt cream topping and didn’t miss it, although I bet it would be good.

apple cake

Making this again with sous chef Hunter Kirby, age 3, an excellent egg cracker!

Hunter cooking

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