Low Fat Apple Cake Recipes

Steps:

• Preheat oven to 400ºF. Coat an 10-inch spring form pan with cooking spray.
• Beat eggs and 3/4 cup of sugar in a large bowl until light and fluffy. Stir in milk, melted butter and vanilla extract.
• Combine flour and cornstarch and fold into the cake batter. Pour into prepared pan.
• Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar and sprinkle over apples. Bake for about 28 to 32 minutes or until a toothpick comes out clean when inserted.

Steps:

• In large bowl, combine margarine and sugar using electric mixer.
• Beat in buttermilk .
• Add flours, baking soda, baking powder, cinnamon, salt and apples and mix to combine. Spread evenly in lightly-greased Bundt pan or 8- or 9-inch-square baking pan.
• Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted in centre comes out clean.

Steps:

• Preheat the oven to 180C.
• To make the apple preserve, put the sliced apples into the sauce pan, covering with the lemon juice and sugar, bring to the medium heat until apples goes soft but retains shape. Add the cinnamon, gently stir and remove from the heat. Set aside and cool.
• In a bowl, to make the meringue, whisk the egg whites and sugar until stiff peaks form.
• Sift the flour and the baking powder over the bowl and mix well with the meringue gently.
• Add the melted butter and the apple preserve, lightly fold them into the mixture, then spoon into a tin (I use L19cm x D9cm x H9cm square non-stick).
• Bake in the preheated oven for 30 minutes, or until skewer inserted into the centre comes out dry.
• Remove the cake from the oven, leave for 5 minutes, then turn out onto wire racks to cool. Serve with sifted icing sugar if you like or whatever you like. Enjoy!

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, beat eggs, brown sugar, melted butter, sugar and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in apples and pecans., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan on a wire rack.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat sugars, buttermilk, oil, vanilla and eggs with electric mixer on low speed 20 to 30 seconds or until blended. Add all remaining ingredients except apples and walnuts; beat on low speed about 1 minute or until blended. Stir in apples and walnuts. Spread batter in pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch pan.
• In a large bowl, stir together the sugar, flour, baking soda, salt, and cinnamon. Make a well in the center, and pour in the oil, eggs and vanilla. Mix until well blended. Fold in the raisins and apples. Spread evenly in the prepared pan.
• Bake for 1 1/2 hours in the preheated oven, until firm and lightly browned.

Steps:

• Preheat the oven to 180C. Grease a deep baking tray.
• Mix sugar, yoghurt and eggs in a large bowl.
• Stir in apple and dried fruit.
• Combine flour, bicarb and spice by sifting together into the mixing bowl.
• Gently mix everything together, and then pour into the tin.
• Bake for 25-30 mins until springy and easing away from the edges of the tin.
• Combine icing sugar and juice with a fork and then drizzle runny icing over warm cake.
• Cut into portions as soon as the icing is set. When the cake is cool, store it in an airtight plastic tub.