apple yogurt cake with splenda (but can use sugar)
I made this Apple Yogurt Cake last week.I tweaked a similar recipe I got; so that I I used Splenda instead of sugar; because I have a neighbor, who is diabetic and loves sweets. And I am trying not to eat much sugar myself. I also used some Almond flour; instead that has a moist content. The cake is delicious (and I put a little Almond extract in the whipped cream); You can Use granulated white sugar or Splenda. With Splenda it's better for those who can't or don't want sugar...and this cake with Splenda, tastes amazingly --and isn't that what we like?!
yield
serving(s)
prep time
10 Min
cook time
45 Min
method
Bake
Ingredients For apple yogurt cake with splenda (but can use sugar)
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1 1/4 call-purpose flour
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1/4 calmond flour)***
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1 tspbaking powder
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1/2 tspbaking soda
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1/2 tspkosher salt
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2 lgeggs, at room temperature
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1/2 cflavorless oil (i used canola oil)
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3/4 cwhole milk plain yogurt, at room temperature (use whole milk or greek yogurt)
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1 tsppure vanilla extract
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1/4 tsppure almond extract (optional)
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1 csplenda; or granulated white sugar, if desired.
- TOPPING
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1 lgapple (i used honeycrisp) –you can use gala or granny smith –any apple that doesn’t turn mushy when baked)
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1 1/2 tspcoarse brown sugar (optional)
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1/4 csliced almonds
How To Make apple yogurt cake with splenda (but can use sugar)
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1Preheat your oven to 350 degrees F; and place the oven rack in the center of the oven.
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2►Butter, or spray with a non-stick vegetable spray, an 8 inch spring form pan (I just spread the bottom and bottom of the pan with soften butter). ►Line the bottom of the pan with parchment paper.
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3►In a large bowl, stir or whisk together the all-purpose flour, ground almonds (or Almond flour) baking powder, baking soda, and salt.
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4►In another bowl, stir or whisk together the eggs, oil, yogurt, Vanilla extract, and Almond extract. Stir in the sugar. ►Add the wet ingredients to the dry ingredients. Stir until just combined. Scrape the batter into the prepared pan, smoothing the top with the back of a pan or offset spatula.
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5►For Topping: Peel, core, and cut the apple into 1/8 inch slices. Lay the apple slices on top of the batter, overlapping slightly.
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6►Sprinkle with about 1- 1/2 teaspoons of brown sugar (not necessary -if your apples are sweet...you won't need it). Then put the sliced almonds on top.
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7►Bake in preheated oven for about 45 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. You can serve this cake plain or with some whipped cream, ice cream, or lightly sweetened yogurt. Leftovers can be covered and stored in the refrigerator for four to five days; OR frozen, when wrapped air-tight for a month.
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8***NOTE: Because Almond flour is so moist; and makes this cake so good and moist. You can’t use just Almond flour in the recipe; there is not enough structure. The Almond flour doesn’t rise as high as if you used all-purpose only. But it still tastes delicious. I always play around with recipes; but this one was mainly tweaked to use Splenda for a friend who doesn’t eat sugar. If you have a problem with gluten; you might want to tinker with the recipe a bit and maybe use a gluten-free flour with the Almond flour; such as Coconut flour. However, I, myself don’t know the proportions you will need of each to make it turn out good. So I will leave replacing the all-purpose flour with a gluten-free flour, if you need or want it.
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9Enjoy!! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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