Surprise Apple Dapple Cake
- Surprise Apple Dapple Cake
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- Submitted By: Trisha Kruse
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The secret fat replacement ingredient in this makeover is tomato soup. I’d heard of this used in cakes when butter was rationed during the war and it worked like a charm. The taste is indiscernible, but it adds body and moistness like the oil in the original. Other changes were to use only one egg, and egg substitute. I cut the sugar down to 1 cup by replacing the white sugar with more flavorful brown sugar. I also increased the flavor punch by adding more vanilla and soaking a smaller amount of raisings in it to plump them up and imbue them with flavor. Another flavor perk-up is the added orange zest, this really jazzes up the cake. To replace the (deliciously) gooey, sweet caramel glaze in the original I substituted a light cream cheese glaze with more orange zest for flavor. Instead of the cup each of coconut and walnuts in the original I opted for just a quarter cup of each sprinkled on top to get the most flavor bang for the calorie buck. Also toasting the nuts brings out their peak flavor. The result is a moist, decadent cake that I can eat and serve as part of a balanced, healthy eating plan.
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- Servings: 16
- Prep Time: 20m
- Cook Time: 90m
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- Ingredients
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½ cup raisins
1 tablespoon vanilla extract
1 (10 ¾ oz) can low sodium tomato soup
½ cup egg substitute
1 egg
1 cup brown sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 cups peeled and diced apple
1 ½ cups chopped toasted walnuts
1 tablespoon grated orange zestCream Cheese Glaze:
3 ounces reduced fat cream cheese
2 tablespoons butter, softened
1 teaspoon orange zest
2 tablespoons orange juice
2 cups powdered sugar
1/4 cup flaked coconut
1/2 cup chopped toasted walnuts
- Directions
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Preheat oven to 325’ and spray a 10 cup bunt pan generously with non-stick cooking spray. In a small bowl soak raisin and vanilla extract for 15-20 minutes.
In a large bowl cream the blend the tomato soup, egg substitute, egg and brown sugar with an electric mixer until well blended. In a medium bowl whisk the four, baking powder, baking soda and salt and stir into tomato soup mixture, fold in apples and walnuts with vanilla, raisins and orange zest. Pour batter into prepared pan and bake for 90 minutes in preheated oven. Let cool on rack for ten minutes, then invert and remove from pan.
Meanwhile make glaze: In a medium bowl cream together cream cheese and butter until smooth. Add orange zest, powdered sugar and orange juice. Drizzle glaze over cooled cake and sprinkle with nuts and coconut. Makes 16 servings.
