Yield: 20 servings
1 1/3 cups whole wheat pastry flour
2/3 cup oat flour or unbleached flour
1 cup light brown sugar
Sugar substitute equal to 1 cup sugar
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
4 cups coarsely chopped peeled apples
3/4 cup fat-free egg substitute or 3 large eggs, beaten
1/2 cup canola oil
1/2 cup dark raisins
1/2 cup chopped walnuts (optional)
GLAZE
4 ounces block-style nonfat or reduced-fat (Neufchatel) cream cheese, brought to room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
1. Preheat the oven to 300 degrees F.
2.
Place the flours, brown sugar, sugar substitute, baking soda, cinnamon, ginger,
nutmeg, and salt in a large bowl and stir to mix well. Use the back of
a spoon to press out the lumps in the brown sugar. Set aside.
3.
Place the apples in a food processor and process, pulsing for a few
seconds at a time, until finely chopped. Add the apples along with the
egg substitute or eggs and the oil to the flour mixture, and stir just
until well mixed. Fold in the raisins and if desired, the walnuts.
4.
Coat a 9-by-13-inch pan with cooking spray and spread the batter evenly
in the pan. Bake for about 35 minutes, or until the top springs back
when lightly touched and a wooden toothpick inserted in the center of
the cake comes out clean. Let the cake cool to room temperature.
5.
Combine all of the glaze ingredients in a large bowl and beat with an
electric mixer until smooth. Spread the glaze over the cake. Serve
immediately or cover and chill until ready to serve.
Nutritional Facts (per serving)
Calories: 190
Carbohydrates: 33 g
Fiber: 2.2 g
Fat: 5.9 g
Sat. Fat: 0.4 g
Cholesterol: 0 mg
Protein: 3 g
Sodium: 114 mg
Calcium: 37 mg
Potassium: 175 mg
Diabetic exchanges: 2 carbohydrate, 1 fat
