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65 minutes
Prep: 25 minutes
Cook: 40 minutes
593 calories per serving view nutrition facts
1 cake
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| 6-8 | each | apples | large, cored and sliced |
| 1/3 | cup | brown sugar | up to 1/2 |
| 1 1/2 | teaspoons | cinnamon | ground |
| 2 | cups | flour, all-purpose | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 2 | each | egg | whites, large |
| 3 | tablespoons | vegetable oil | |
| 1 | tablespoon | butter buds | |
| 1/2 | cup | milk, skim | |
| 1/4 | cup | yogurt, plain | non-fat |
| 1/4 | cup | honey | |
| 4 | tablespoons | sugar | granulated |
| 1 | small | banana | over and mashed |
| 1 | x | nonstick cooking spray |
Preheat oven to 375F.
Spray a 9x13 inch pan with vegetable cooking spray.
Mix the apples, sugar, and cinnamon together in a bowl.
Set aside. Sift the flour, baking powder, and baking soda together in a large bowl.
In another bowl, beat the egg whites until light and frothy.
Beat in the vegetable oil, Butter Buds, nonfat milk, yogurt, honey, sugar and mashed banana.
Mix the liquid ingredients into the dry ingredients.
Smooth the batter into the sprayed pan.
Place the apple slices on top of the dough and press them into the dough.
(You can make decorative rows or just dump the apples on top.) Drizzle any apple juice left in the bowl over the apples and dough.
Bake at 375F for 10 minutes and 350F for 30 -35 minutes moreor until cooked through.
Serve warm or cool. Refrigerate if not eaten in a day.
This is a quick and delicious way to use up your apple harvest.
The banana keeps the cake moist and gives it a delicous taste.
| % Daily Value* | |
| Total Fat 13.0g | 21% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 125mg | 5% |
| Total Carbohydrate 111.0g | 37% |
| Dietary Fiber 5.0g | 21% |
| Sugars 55.0g | |
| Protein 12.0g | 23% |
| Vitamin A | 4% | Vitamin C | 18% | |
| Calcium | 12% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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