A moist spice cake made better for you with applesauce, whole wheat flour and reduced sugar, topped with whipped cream and caramelized apples .
1/2 cup canola oil
1 large egg
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup Splenda Brown Sugar Blend
1 cup whole wheat flour
1/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 Tbsp Margarine, or butter
1/4 tsp cinnamon
1 Tbsp Splenda Brown Sugar Blend
1 large apple, peeled and sliced
1/2 cup whipping cream
1/8 cup Splenda Sugar Blend
1 tsp Vanilla Extract
Preheat oven to 350 degrees F. Lightly grease an 8" round cake pan.
In a large bowl, whisk together canola oil, egg, applesauce, vanilla and SPLENDA® Brown Sugar Blend until combined. Add flours, baking soda, salt and cinnamon and whisk until just combined.
Spread into prepared pan and bake for 22-25 minutes or until a toothpick inserted near the center comes out clean. Set aside to cool.
In a medium pan, melt butter over medium heat. Stir in cinnamon and SPLENDA® Brown Sugar Blend until combined. Add apples and cook, stirring occasionally, until tender but not mushy (cook to your desired texture). Set aside to cool to room temperature.
Whipped Cream and Assembly
When cake and apples are cooled to room temperature, make the whipped cream and assemble the cake.
To make whipped cream, beat with an electric mixer until soft peaks form. Add SPLENDA® Sugar Blend and vanilla, and beat until stiff peaks form.
Place cake on serving plate, top with whipped cream and caramelized apples.