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
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.
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