Whole-Grain Apple Cake with Yogurt Cream

Whole-Grain Apple Cake with Yogurt Cream

http://www.myrecipes.com/m/recipe/whole-grain-apple-cake-yogurt-cream

There's a trifecta of textural awesomeness here, as the buttery-crisp topping meets silky-smooth yogurt cream on moist, tender cake. By using whole-wheat pastry flour in place of all-purpose, we triple the fiber per slice to a hearty 4 grams. For a chunkier cake texture, use chopped apples instead of shredded. This cake is great served warm or at room temperature.
Cake:

2/3 cup packed brown sugar

2/3 cup nonfat buttermilk

1/3 cup canola oil

1 teaspoon vanilla extract

2 large eggs

7.5 ounces whole-wheat pastry flour (about 1 2/3 cups)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/8 teaspoon ground ginger

2 cups shredded peeled apple (about 2 large; such as Gala or Honeycrisp)

Baking spray with flour

Streusel:

3 tablespoons quick-cooking oats

2 tablespoons chopped walnuts

1 tablespoon brown sugar

1 1/2 tablespoons frozen unsalted butter, grated

Dash of kosher salt

Yogurt cream:

1/2 cup plain 2% reduced-fat Greek yogurt

3 tablespoons heavy whipping cream

1 tablespoon brown sugar

Preparation

Hands-on: 18 Minutes

Total: 1 Hour, 23 Minutes

1. Preheat oven to 350°.

2. To prepare cake, place first 5 ingredients (through eggs) in a large bowl; beat with a mixer at medium speed 30 seconds or until well ­combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ginger) in a medium bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined. Stir in apple by hand. Spread batter into a 9-inch springform pan coated with baking spray.

3. To prepare streusel, combine oats and next 4 ingredients (through dash of salt) in a small bowl; toss to combine. Sprinkle streusel topping evenly over batter.

4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack; remove sides of pan.

5. To prepare cream, place yogurt, whipping cream, and 1 tablespoon sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Serve with warm cake.

Sidney Fry, MS, RD

AUGUST 2015

Nutritional Information

Calories 299

Fat 13.5 g

Satfat 3.3 g

Monofat 6.2 g

Polyfat 3.2 g

Protein 6 g

Carbohydrate 40 g

Fiber 4 g

Cholesterol 49 mg

Iron 1 mg

Sodium 252 mg

Calcium 94 mg