Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon apple pie spice
1 large egg, lightly beaten
2 sticks butter (softened)
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup 1% low-fat milk
1 tablespoon apple juice or apple cider
1 teaspoon vanilla extract
1 1/2 cups peeled and chopped apple
1/2 cup chopped walnuts
Topping:
1 cup whole wheat pastry flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 sticks butter (very cold)
1/4 cup chopped walnuts
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon apple pie spice
1 large egg, lightly beaten
2 sticks butter (softened)
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup 1% low-fat milk
1 tablespoon apple juice or apple cider
1 teaspoon vanilla extract
1 1/2 cups peeled and chopped apple
1/2 cup chopped walnuts
Topping:
1 cup whole wheat pastry flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 sticks butter (very cold)
1/4 cup chopped walnuts
- Preheat oven to 350 degrees F. Spray a 9x9-inch baking pan with vegetable cooking spray. Set aside.
- Cream the butter with electric mixer on medium speed
- Combine egg, milk, juice, vanilla, and SPLENDA® Granulated Sweetener in a separate mixing bowl.
- Gradually add wet ingredients to creamed butter in the mixer on low speed
- In a separate bowl: Combine flour, SPLENDA® Granulated Sweetener, cinnamon, and baking powder, baking soda, salt and spices together
- Add dry ingredients slowly, stirring just until moistened.
- Remove mixing bowl from mixer: Stir in apples and walnuts. Spoon mixture into prepared pan.
- Sprinkle topping over the batter.
- Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
Directions for topping
- Cut up butter into small pieces
- Blend all dry ingredients together
- Put all the dry ingredients into the bowl with the butter
- With a wooden spoon combine the dry with the butter till it forms crumbs. Don't over work this because you want it crumbly
Keep on Baking!!! Fondly, DCRose
Another great recipe. I wonder if I can use whole wheat flower and just take off 2 Tbsp per cup and get a good result? And what if I used the brown sugar splenda - the consistency is a little denser.
ReplyDeleteGiz, I see no reason why you shouldn't be able to substitute Splenda Brown Sugar. I never used it but give it a try and let me know. Using just whole wheat flour will be heavy and bitter. I would not suggest this. It is cake after all not bread.
ReplyDelete