Apple Crumb Cake

vegetable cooking spray
1 cup (140 g) all-purpose flour
1/3 cup (50 g) rolled oats
1/3 cup (63 g) one-to-one sugar substitute
1/4 cup (35 g) brown sugar substitute
1 teaspoon (5 ml) ground cinnamon
1/8 teaspoon (0.6 ml) ground nutmeg
1/8 teaspoon (0.6 ml) salt
4 tablespoons (50 g) cold margarine, cut into small pieces
1/2 teaspoon (2.5 ml) baking powder
1/2 teaspoon (2.5 ml) baking soda
1/3 cup (80 ml) unsweetened apple juice
1 teaspoon ( 5 ml) vanilla extract
1/4 cup (60 ml) egg substitute
2 Braeburn apples, about 1 pound (480 g) total, peeled, cored, and chopped

Preheat oven to 350º F. Lightly coat an 8-inch square baking pan with cooking spray.

In a bowl combine the flour, oats, sugar substitutes, cinnamon, nutmeg, and salt. Cut in the margarine with a pastry blender, or two knives, until the mixture looks like coarse meal. Set aside 1/2 cup.

Combine the remaking flour mixture with the baking powder, baking soda, apple juice, vanilla, and egg substitute. Beat at a medium speed with an electric mixture until blended. Fold in the apples.

Spoon the cake mixture into the pan and level out. Sprinkle with the reserved flour mixture. Bake for 30 to 35 minutes until the cake springs back in the center when lightly touched. Cool the cake until warm.

Cut into 16 squares.

Serve warm or cooled.

Per serving:
88 calories (30% calories from fat), 2 g protein, 3 g total fat (0.5 g saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 116 mg sodium

Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat