Photo: Becky Luigart-Stayner
Recipe from Cooking Light

It's not necessary to peel the apples in this very moist cake. And the sugar produces a wonderful, crunchy top that's best eaten the day it's made. A glass of milk is a great accompaniment.

Ingredients

  • Cake:
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups diced Granny Smith apple (about 3/4 pound)
  • 1/2 cup chopped walnuts or pecans, toasted
  • Cooking spray
  • Sauce:
  • 1/3 cup golden raisins
  • 1/4 cup dark rum or apple juice
  • 1 (12.25-ounce) bottle fat-free butterscotch topping (such as Smucker's)

Preparation

  1. Preheat oven to 350°.
  2. To prepare cake, beat sugar, oil, and eggs at medium speed of a mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a small bowl. Add flour mixture to sugar mixture, beating just until blended. Fold in apple and walnuts.
  3. Pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Run a knife around outside edge; cool.
  4. To prepare sauce, combine raisins and rum in a microwave-safe bowl; let stand 5 minutes. Stir in butterscotch topping; microwave on high 45 seconds or until hot. Serve cake with sauce.
  5. Note: Cake will keep for several days in an airtight container, but the crunchy top will soften.

October 1999

Nutritional Information

  • Calories: 324
  • Calories from fat: 29%
  • Fat: 10.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 5g
  • Protein: 4.3g
  • Carbohydrate: 57.6g
  • Fiber: 1.6g
  • Cholesterol: 41mg
  • Iron: 1.2mg
  • Sodium: 170mg
  • Calcium: 23mg