Apple Spice Cake

Randy Mayor; Lydia DeGaris-Pursell
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 25%
  • Fat: 5.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.8g
  • Protein: 4.4g
  • Carbohydrate: 33.1g
  • Fiber: 0.8g
  • Cholesterol: 38mg
  • Iron: 1.3mg
  • Sodium: 278mg
  • Calcium: 66mg

Ingredients

  • 1 cup packed dark brown sugar
  • 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup low-fat buttermilk
  • 1 cup chopped peeled Braeburn apple
  • 2 tablespoons brandy (optional)
  • Cooking spray
  • 2 teaspoons powdered sugar

Preparation

  1. Preheat oven to 350°.
  2. Place the first 4 ingredients in a large bowl, and beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through nutmeg), stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Stir in the apple and brandy, if desired. Spoon mixture into an 8-inch square baking pan coated with cooking spray.
  4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar.
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