Ingredients for Diabetic Fresh Apple Cake
- Splenda Granular
- 2 large eggs
- Oil
- Orange Juice
- 1 teaspoon ground cinnamon
- Self Rising Flour
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
- 1 teaspoon vanilla extract
- Pecans
- Unsweetened Dried Shredded Coconut
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How to Make Diabetic Fresh Apple Cake
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the apples, chopped nuts, and coconut flakes.
- Pour batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, dust lightly with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
23g
Fat
54g
Carbs
12g
