cakes · Lightened Up Recipe

Apple Cake & Caramel Sauce without the Guilt

Just because you’re trying to lose weight (as I talked about here) or maintain your current weight doesn’t mean you can’t enjoy a sweet treat every now and then. While my husband and I have been on Weight Watchers, we’ve occasionally enjoyed a small portion of some type of dessert. I feel like it’s been crucial to do so every now and then so that sweet tooth gets satisfied (and we’ve realized that just a little bit does indeed satisfy!).

I personally don’t love the desserts with artificial sweeteners, and after a fail or two, I have decided to simply use recipes that cut back on fat instead. Cooking Light has been my go-to for most of those kind of recipes, but then last week I fell upon this Apple Cake recipe from my Gooseberry Entertaining Cookbook! What? Their recipes are usually quite high in fat, but this recipe uses grated apples to make up for the normal fat ingredient. The result? A super moist and flavorful cake that we loved! I will admit that the caramel sauce was different. It wouldn’t be the kind of sauce you’d make for dunking apple slices, but it’s good on the cake. Considering that my traditional recipe calls for 1 stick of butter and this has only 1 tablespoon, I’ll gladly enjoy the flavor of the caramel without the added fat! Here’s their recipe…

Warm Apple Cake with Caramel Sauce

1 c. all-purpose flour
1 c. sugar
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 egg, beaten
2 c. apples, cored, peeled, and shredded
1/4 c. chopped walnuts

Caramel Sauce:
1/2 c. brown sugar, packed
2 T. all-purpose flour
1/8 t. salt
1 c. water
1 T. butter
1/4 t. vanilla extract

Combine flour, sugar, baking soda, cinnamon and salt in a large bowl; set aside. Mix together egg and apples; add to flour mixture. Stir in walnuts. Spread in a lightly greased 8″x8″ baking pan. Bake at 350 degrees for 25 to 30 minutes, until a toothpick inserted near center comes out clean.

Prepare Caramel Sauce: Combine brown sugar, flour and salt in a small saucepan. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook for one to 2 minutes, until thickened. Remove from heat; stir in butter and vanilla. Serve Cake warm, drizzled with Caramel Sauce. Makes 9 servings.

If you want to make this really special, go ahead and make up some fresh whipping cream and add a sprinkle of cinnamon or pumpkin spice.

Think ahead to Thanksgiving and pin this on your Pinterest board so you can have a yummy, warm Apple dessert and not blow your calories for the day! You can have your cake and diet, too!

Another cake suggestion that’s lighter is this this Carrot Cake. It’s one layer and super moist and delicious! An Angel Food Cake is also a lighter alternative. This one is super good. I wish I had the WW points for these or the nutritional values, but I’m not that savvy! So sorry!

Happy baking!

baking · cakes · Celebrations

My Favorite German Chocolate Cake

img_4998

The holidays usually leave all of us feeling like our jeans certainly must have shrunk in the wash, right?  Cough!  Cough!  I know I have eaten more than my share of sugar and carbs over Christmas and New Year’s and should be staring at a simple salad for the next month!  But life happens!  Things like birthdays come even after the holidays and we find the need for a great cake in order to celebrate.  If you can celebrate with tofu, I applaud you!  My family would cut my branch off the family tree! So…

Continue reading “My Favorite German Chocolate Cake”

baking · cakes

Two-Ingredient Pineapple Angel Food Cake

Angel Food slices

A week ago when we had our Adoption Celebration, I made a favorite cake of ours – Triple Chocolate Cake.  It’s so decadent and fitting for a special occasion.

But it takes lots of careful preparation to turn out perfectly!  That’s great for a special celebration, but sometimes you just want a good cake for dessert that is fast, delicious and not nearly as fattening!  Enter the Two-Ingredient Pineapple Angel Food Cake! This recipe is from Betty Crocker and it’s a true winner on every account!

I made this this weekend for company that was here for Sunday dinner.  It was the perfect ending to our meal.  It’s not too heavy, but sweet enough to satisfy!  After reading the reviews that said it didn’t turn out well in the tube pan (a traditional pan for Angel food) I decided to play it safe and bake it in a 9×13 pan.  Mine baked perfectly in 30 minutes.  The recipe couldn’t be easier!

angel food cake

Two-Ingredient Pineapple-Angel Food Cake

Ingredients
1 box Betty Crocker™ white angel food cake mix
1can (20 oz) crushed pineapple in juice, undrained

  1. Heat oven to 350°F.
  2. In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. (I mixed mine by hand.  It will become a bit “foamy”) Pour into ungreased 10-inch tube pan. I used a 9×13 pan lightly sprayed with cooking spray.angel food cake 2
  3. Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. If you use the 9×13 pan, bake for 30  minutes or until knife comes out clean.
    angel food cake 3
    How easy is that?  I think keeping these two ingredients on hand for a super-fast dessert is a great idea!  You’ll always be prepared with a satisfying cake that takes little time, isn’t super fattening, but is delicious!

Angel Food slice

In case you did’t see the Two Ingredient Bagels I’ve shared, be sure to check them out.  They’re equally delicious!

Are you adventurous enough to try the Triple Chocolate Cake or are you a Two-Ingredient cake baker?

With love from my country kitchen,

denise a