1/3 cup walnuts, toasted
1 cup sugar
1/2 cup applesauce
1 egg white
2 tablespoons canola oil
1 cup apple cider or unsweetened apple juice
2 teaspoons vanilla extract
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
4 cups apples, peeled and diced
Cream Cheese Frosting
3 ounces fat-free cream cheese, softened
1 tablespoon whipped butter
1/2 cup powdered sugar
Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray and set aside.
Place the walnuts on a baking sheet and toast in the preheated oven for about 8 minutes, or until they are lightly browned. Remove the nuts from the oven and set aside. Watch them carefully, as they burn easily.
In a large bowl, combine the sugar, applesauce, egg, egg white, canola oil and vanilla and mix well.
In another bowl, combine the flour, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix well. Fold in the apples and toasted walnuts. Pour batter into the prepared pan. (It will seem like there are more apples than batter, but that's the way it's supposed to look.)
Bake in the preheated oven for 50 minutes to 1 hour, or until a golden brown. Remove from the oven and allow to cool completely on a rack.
While the cake is baking, make the frosting. Combine the cream cheese, light butter and powdered sugar in a bowl and blend until smooth. When the cake is completely cool, spread the frosting evenly over the top.
Yield: 12 servings
Calories: 254; Cholesterol: 18 milligrams; Protein: 5 grams; Fat: 6 grams; Sodium: 204 milligrams; Carbohydrates: 47 grams; Fiber: 2 grams.
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