Wheat germ and canola oil boost the nutrition profile of this simple dessert by adding vitamin E. Granny Smith apples remain firm and pleasantly tart when cooked. For a sweeter apple that also holds up well when cooked, try Braeburn.
1/3 cup fat-free caramel topping
2 cups thinly sliced peeled Granny Smith apple (about 10 ounces)
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
2/3 cup packed brown sugar
1/4 cup toasted wheat germ
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup low-fat buttermilk
1/2 teaspoon baking soda
1/2 cup applesauce
5 tablespoons canola oil
1 teaspoon vanilla extract
2 large egg whites, lightly beaten
1 large egg, lightly beaten
How to Make It
Preheat oven to 350°.
Coat an 8-inch square baking pan with cooking spray. Drizzle caramel over bottom of pan. (Caramel will not completely cover bottom of pan.) Arrange apple slices over caramel, overlapping slices slightly.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, wheat germ, cinnamon, and salt in a large bowl, stirring with a whisk. Combine buttermilk and baking soda in a medium bowl, stirring with a whisk. Stir in applesauce and remaining ingredients. Add buttermilk mixture to flour mixture; stir just until blended. Pour batter over apple slices in prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center of cake comes out clean. Cool 10 minutes in pan on a wire rack. Place a plate upside down on top of cake; invert onto plate. Serve warm.