Advertisement
YOU ARE HERE: LAT HomeCollections

LOW-FAT BAKING

Easy as Apple Cake

August 20, 1992|MINNIE BERNARDINO | TIMES STAFF WRITER

Apples add flavor and texture to baked goods. They contribute fiber, potassium and Vitamin C, too. Unfortunately, most recipes for apple cakes contain lots of fat in the form of butter, oil and nuts.

This cake is different. We've teamed the apples with oats and left out the oil, egg yolks and butter. The result is a cake with great flavor and very little fat.

You can use any firm apple that you like. Granny Smiths, which hold up well, add a touch of tartness. If you prefer one of the sweeter varieties, choose green-skinned Golden Delicious or Fuji apples; both hold up well in baking without turning mushy.

This cake is delicious on its own. To dress it up a bit, add a dollop of light whipped topping blended with a little rum or Calvados.

CINNAMON-APPLE-OATMEAL CAKE

1 tablespoon plus 1/2 cup quick-cooking oats

1 tablespoon plus 1 1/2 cups sifted flour

1/4 cup brown sugar, packed

3 teaspoons ground cinnamon

3 to 4 tablespoons low-fat butter spread

1 cup granulated sugar

4 egg whites

2 teaspoons vanilla

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

3/4 cup nonfat milk

1 1/2 pounds firm apples, peeled, cored and cut in 1/2-inch dice (4 cups)

1 cup low-fat whipped topping blended with 1 tablespoon rum or apple brandy, optional

Combine 1 tablespoon oats, 1 tablespoon flour, brown sugar and 1 teaspoon cinnamon in small bowl and set aside.

Cream low-fat spread and granulated sugar in mixer bowl until fluffy. Add egg whites, beating 4 to 5 minutes. Beat in vanilla.

Re-sift remaining 1 1/2 cups flour with 2 teaspoons cinnamon, baking powder and baking soda. Alternately stir into egg white mixture with nonfat milk just until blended. Reserve 1 cup diced apples and fold remaining apples and 1/2 cup oats into batter. Turn into lightly greased 12x7-inch baking dish.

Scatter reserved apples on top, then sprinkle over brown sugar mixture. Bake at 350 degrees 35 to 40 minutes or until wood pick inserted in center comes out dry. Serve warm or room temperature with rum flavored topping. Makes 9 servings.

Each serving contains about:

274 calories; 156 mg sodium; 2 mg cholesterol; 3 grams fat; 58 grams carbohydrates; 5 grams protein; 0.45 gram fiber.

Advertisement
Los Angeles Times Articles
|
|
|