In honor of National Cookbook Month, we’re sharing a recipe from our Dream Dinners Cookbook that is perfect for fall. Chunks of apple and a cinnamon crumb topping make this dense cake a breakfast treat or a delicious dessert that is also perfect for National Apple Month. If you have a little extra time this weekend, take the kids apple picking and then make this cake with your fresh harvest.
- Nonstick cooking spray
- 3 cups all-purpose flour
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- ¾ cup canola oil*
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- 4 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 Granny Smith apples, peeled and sliced into bite-sized pieces
- 1 cup buttermilk
- ¼ cup nonfat egg substitute*
- Preheat the oven to 350° F.
- Spray one 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the flour, brown sugar, granulated sugar, oil, salt, ginger and half of the cinnamon.
- Transfer 1 ½ cups of this mixture to a small bowl and add the remaining cinnamon to it. Stir until incorporated. Set aside for the topping.
- Add the baking soda, baking powder, apples, buttermilk, and egg substitute to the remaining flour mixture, stirring until just combined. Do not over mix.
- Pour into the prepared baking dish and sprinkle the reserved topping over the apple mixture.
- Bake for 1 ½ hours or until the cake is set and the topping is golden brown.
- Serve warm or at room temperature.
*To reduce the amount of oil without sacrificing the cake’s moistness, replace half of the oil with applesauce. If you would like to use real eggs, ¼ cup nonfat liquid egg product is equal to 1 egg. Just crack the egg and whip until smooth, then use like the liquid product (just remember, there are 5 grams of fat per egg).