Saturday, February 21, 2009

Maple apple cinnamon cake


Ever had guests coming over for coffee, but you have nothing on hand to serve? This happens to me a lot, particularly because I try not to buy sweets that I will be tempted to snack on.

I have, in the past, made a run for the 24-hour grocery store that's within walking distance. But usually that results in serving stale desserts that I normally wouldn't be caught dead eating.

Fortunately, I can whip up a quick coffee cake that is as indulgent as its aroma is pleasing to guests as they walk through the door.

This recipe is one of those such coffee cakes. Bonus, you can safely tell your guests it's a more nutritious recipe, thanks to Rose Reisman, who finds easy alternatives to fattening ingredients such as butter and sugar.

Try maple syrup, applesauce, or even low-fat yogurt. You won't even know the difference.
This recipe is from my dog-eared copy of Reisman's "Divine Indulgences."
Ingredients for cake:
1/2 cup packed brown sugar
1 tsp ground cinnamon
1 large egg
2 large egg whites
1 cup unsweetened applesauce
1/2 cup maple syrup
1/2 low-fat yogurt
1/3 cup vegetable oil
2 tsp vanilla
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 cup diced, peeled apples
2 tbsp granulated sugar
1 tbsp all-purpose flour
Ingredients for icing:
1 cup icing sugar
2 tbsp maple syrup
1 tbsp water
Adapted directions:
1. Preheat oven to 350 degrees Fahrenheit. Spray Bundt pan with vegetable oil spray.
2. In large bowl, using whisk or electric mixer, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil, and vanilla.
3. In another bowl, stir together 2 cups flour, baking powder, and baking soda. With a wooden spoon, stir the dry mixture into the applesauce one until everything is properly mixed. Pour into pan
4. Place pan in centre of oven and bake for 35 to 40 minutes or until toothpick comes out dry. Let cool.
5. Meantime you can make the icing by beating together the icing sugar, syrup and water. If you need to, add extra water to achieve spreading consistency. Spread icing over cooled cake.
Substitutions:
None. I happened to have everything on hand, which greatly endeared me to the ingredients.
Would I make this again?
Yes, I would. This cake kept well for several times, wrapped tightly on my kitchen counter.
Grade:
Four stars out of five. While this cake was delicious and easy to make, as my niece remarked, it tasted better several days later. Also, while it was moist than fluffy and light, this might not be to everyone's liking.

1 comment:

space81 said...

Hahaha, re: Rabba. The store comes in handy when we run out of cat food on New Year's Day. And I love the Tabuleh Salad there. But yes to stale pastries. The dessert in your lost looks good!