Skinny Irish Apple Cake
Servings: 12 • Size: 1 Slice • Calories: 287 • Fat: 9 g • Saturated Fat: 5 g •
Carb: 45 g • Fiber: 3 g • Protein: 6 g • Sugar: 18 g • Sodium: 107 mg
2 C. All-Purpose Flour
1 C. Whole Wheat White Flour
2 Tsp. Baking Powder
1/4 Tsp. Ground Cloves
1/4 Tsp. Ground Nutmeg
1/8 Tsp. Sea Salt
6 Oz. Cold Light Butter
1/2 C. Sugar
2 Tbsp. Natural Sweetener
4 Large Granny Smith Apples, Peeled & Chopped
2 Whole Large Eggs
3/4 C. Reduced Fat Milk
2 Tbsp. Sugar
Preheat the oven to 375 degrees F. and lightly coat an 8x8" or 9x9"
springform pan with non-stick baking spray and set aside.
In a large bowl or the base of a stand mixer, sift together the 2 C.
All-Purpose Flour, 1 C. Whole Wheat White Flour, 2 Tsp. Baking Powder,
1/4 Tsp. Ground Cloves, 1/4 Tsp. Ground Nutmeg, and 1/8 Tsp.
Sea Salt. Cut in the 6 Oz. Cold Light Butter until it forms a breadcrumb
I did this by using the whisk attachment on my stand mixer of a medium
speed for a few minutes.
Stir in the 1/2 C. Sugar and 2 Tbsp. Natural Sweetener until well
combined. Toss the 4 Large Chopped Apples to coat them evenly in the
flour mixture; set aside.
In another bowl, whisk together the 2 Whole Large Eggs and 3/4 C.
Reduced Fat Milk. Add the egg mixture to the apple/flour mixture and stir
only until just combined.
NOTE: If you over stir the cake will not be as tender.
Transfer the batter to the prepared springform pan and sprinkle the
2 Tbsp. Sugar over the top. Place the pan in the oven to bake for about
45-55 minutes or until the cake and edges golden brown. Remove the
cake from the oven and allow to cool before removing from the
Slice and serve right away or store in an airtight container for 3-5 days.
This cake may be stored in the fridge or on the countertop.
Nutritional Claims: Low Sodium, Kidney Friendly, Pescatarian, Peanut
Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free,
Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame
Free, Lupine Free, Mollusk Free, Alcohol Free