Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Maureen Callahan
Recipe by Cooking Light September 2006

Gallery

Jeff Kauck

Recipe Summary

Yield:
9 servings (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

280 calories; calories from fat 29%; fat 9g; saturated fat 0.9g; mono fat 4.9g; poly fat 2.6g; protein 4.7g; carbohydrates 45.3g; fiber 1.4g; cholesterol 24mg; iron 1.7mg; sodium 208mg; calcium 40mg.
Advertisement
Advertisement