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German Apple Cake

German Apple Cake

recipe ingredients
1/3 cup walnuts
1 cup sugar
1/2 cup applesauce
1 egg
1 egg white
2 tablespoons canola oil
2 teaspoons vanilla extract
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
4 cups apples, peeled and diced
cream cheese frosting:
3 ounces fat-free cream cheese, softened
1 tablespoon light butter
1/2 cup powdered sugar

recipe directions
Preheat the oven to 350*F. Spray a 9-by-13-inch baking pan with nonstick cooking spray and set aside. Place the walnuts on a baking sheet and toast in the preheated oven for about 8 minutes, or until they are lightly browned. Watch them carefully, as they burn easily. Chop and set aside. In a large bowl, combine the sugar, applesauce, egg, egg white, canola oil and vanilla and mix well. In another bowl, combine the flour, salt, baking soda and cinnamon. Add the dry ingredients to the wet ingredients and mix well. Fold in the apples and toasted walnuts. Pour batter into the prepared pan. (It will seem like there are more apples than batter, but that's the way it's supposed to look.)

Bake in the preheated oven for 50 minutes to 1 hour, or until a golden brown. Remove from the oven and allow to cool completely on a rack. While the cake is cooling, make the frosting. Combine the cream cheese, light butter and powdered sugar in a bowl and blend until smooth. When the cake is completely cool, spread the frosting evenly over the top.

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Serves: 12 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
254 6 1 5 2 204 47 5
  • Melanie

    After looking at various recipes for German Apple Cake that had substantially more oil and sugar I decided to try this one. It was fantastic and NOONE would EVER know anything was missing. Toasting the walnuts made a big difference in taste. I will definitely make this again and again.

  • Anonymous

    this cake has a wonderful aroma and flavor! i found that i had to double the frosting recipe. i haven’t gotten around to calculating how many more points that would make it….

  • Sherry

    To make this even lower in calories, I substituted Splenda for 1/2 sugar. My frosting was “liquid” so I folded in some fat-free Cool Whip to give it volume. It worked! I took it to a church function and received several requests for the receipe. Thanks!

  • Heather

    This cake is so good that I made it for my hubby to take to a work luncheon a while back. It has been requested several times since then and is so popular that everyone at his job is begging for the recipe!