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Apple Graham Cake

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Apple Graham Cake
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Apple Graham Cake

Added by: on Nov 16th, 2011
Moist apple cake using crushed graham crackers.
Rating:
5
Prep Time:
30 min
Cook Time:
30 min
Ready In:
60 min

Servings

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Original Recipe Yield: 16 servings
 

Ingredients:

  • 3/4 cups whole wheat flour
  • 3/4 cups crushed graham cinnamon crackers *
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup ( 1 stick) unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup plain non fat yogurt
  • 1/3 cup applesauce
  • 2 apples (large) chopped
  • 1 tablespoon honey
  • Glaze ** see notes
  • 1/2 cup powdered sugar
  • 1/4-1/2 cup almond milk
Nutrition Facts
Apple Graham Cake

Servings Per Recipe: 16

Amount Per Serving

Calories: 188

  • Total Fat: 7 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 38.6 mg
  • Sodium: 95.1 mg
  • Total Carbs: 30.5 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 23.2 g
  • Protein: 2.4 g
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Directions:

1

Preheat oven to 350F. Spray 9 inch square baking pan with baking spray.

2

In a medium bowl, whisk together the four, baking powder, cinnamon, cloves, ginger, baking soda and salt. Set aside.

3

In a large mixing bowl, cream the butter until light, about 1 minute.

4

Add the brown sugar and beat on medium-high speed until light and well blended, about 2 minutes.

5

Add vanilla extract.

6

Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.

7

Mix together yogurt and applesauce.

8

With mixer on low speed, add the flour mixture in 3 additions, alternating with yogurt/applesauce in 2 additions. Beat until just blended.

9

In separate bowl mix apples with honey.

10

Stir in apple/honey mixture into cake mixture.

11

Scrape batter into pan.

12

Bake for 25-30 minutes, until tester comes out clean.

13

While cake is baking stir powdered sugar and almond milk together for your glaze.

14

Cool cake completely, and then glaze.

Cooks' note:
* You should crush the graham crackers so it resembles flour. I placed them in a Ziplock bag and used a cup. Great way to blow off a little steam.
** Depending on how thick you want the glaze increase the powder and decrease the almond milk. My glaze was pretty thin. The cake absorbed it all, giving it a little shine and the bread pudding like consistency.

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Feb 9th, 2012
Rating:
0

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