Hi everyone! Thanks for stopping by! It's been a while since I've done a good blog hop and I thought this would be the perfect weekend to celebrate a new LOOK to my blog, share a recipe and give you the opportunity to enter some giveaways (or leave yours) and make some new friends!
Many of you know that I started the 90 Day Challenge a few weeks back and I'm very happy to say I'm down 10 pounds so far! October 1st I start the Shapely Girl Fitness program and will be adding their exercise DVD's to my program and hopefully I will continue to lose weight and start feeling great! If you'd like information about the 90 Day Challenge just let me know ~ otherwise please stop by periodically and say hi. I could use the encouragement and it's always nice to see new & old friends.
I have no idea where I found this recipe but to be honest I don't follow it 100%. In fact, I don't even add the topping at all. It would be great with vanilla ice cream, whip cream or plain like the kids enjoyed.
Low Fat Apple Snack Cake
Mix together in a smallish bowl & set aside:
2/3 cup + 1/2 cup 1/2 white 1/2 wheat flour
(sorry I'm terrible with math - I'll let you figure exactly how much that is on your own)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
A few dashes nutmeg
In another bowl mix together:
1-1/2 cups small-diced, peeled, cored apples (2 small) (I used Johnathon)
1/4 cup egg (about 1 large egg)
Combine apples & egg and then add:3/4 cup granulated sugar
1/4 cup chopped walnuts and/or pecans
1/4 cup applesauce (I used a peach applesauce because I had it)
Pour in flour mixture. Stir to combine. Pour batter into your pan. It will be thick, but don’t worry. Flatten it out evenly with a spatula.
Optional Crumb Topping:
In a separate small bowl, combine 1/4 cup brown sugar with remaining 2 Tb 1/2 white/1/2 wheat flour, and 1/2 tsp cinnamon. Cut in 1 Tb coldish butter (cut into small pieces), either with a fork or a pastry blender. It should look like crumbs when you’re done. Stir in remaining 1/4 cup nuts. Sprinkle it over your batter.
Bake @ 350 degrees for 30 or 35 minutes, or until the cake passes the toothpick test. Remove, let sit in the pan for 10 minutes, and serve.
***Note: I made it in the Pampered Chef deep dish pie pan and it baked up beautiful without any need to spray or treat the pan. It didn't stick at all. I served it in wedges sans any type of topping & the kids loved it.
Have a giveaway you want to share? Click Here for my handy Ongoing Giveaway Linky chock full of giveaways you don't want to miss!