This healthier, whole grain snack cake is packed full of cinnamon and apple flavors! Add it to your fall baking list and cut yourself an extra large piece!
I’ve finally gotten over the fact that peach season is over and am actually really excited about all the different varieties of apples I’ve been seeing in the stores. Do you have a favorite variety of apple? Mine is a toss up between Pink Ladies and Honeycrisp. I love that tart flavor and extra crisp bite they have! One thing I think we can all agree on is that nothing is worse than biting into a soft mushy apple. I spend an awful lot of time at the store selecting my apples and making sure they feel rock hard and aren’t the least bit soft.
Now that we’ve established that I’m the weird lady at the store feeling all the apples and spending far too much time deciding which ones to buy, let’s move on and talk about this cinnamon apple snack cake. First of all it’s a whole grain cake and there’s only one tablespoon of butter in the entire cake, so obviously this means we can eat a really big piece or two small pieces…kidding, sort of.
Second, it’s moist. I know, I hate using that word as much as you do, but there really is no better way to describe this cake. The moisture comes from buttermilk, unsweetened applesauce, and of course one of those apples that I spent far too long picking out at the store. Finally, the topping. Cinnamon sugar is generously sprinkled on top of the cake before baking it and when it comes out you’ve got a crisp, crackly, sweet crust covering the top!
So as you can see making this cinnamon apple snack cake to welcome fall is really a no brainer. Not only is it make a great dessert (especially with a scoop of vanilla ice cream), but it could also pass as a breakfast or brunch treat assuming you’re one of those people who likes a sweet treat in the morning. And let’s be honest, who doesn’t want a piece of cake for breakfast?!
Cinnamon Apple Snack Cake
- 1 cup whole wheat flour, whole wheat pastry flour if possible
- 1/2 cup quick cooking steel cut oats, regular old fashioned oats may be used as well
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
- 1/2 cup low fat buttermilk
- 1/2 cup unsweetened applesauce
- 3 tablespoons plain non-fat Greek yogurt
- 1 egg
- 1 apple, shredded and patted dry with paper towels
Cinnamon Sugar Topping
- 3 tablespoons granulated sugar
- 1/4-1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- Spray an 8x8 baking pan with cooking spray, then coat the inside of the pan lightly with flour.
- In a large bowl whisk together all of the dry ingredients.
- In a smaller bowl whisk together the wet ingredients.
- Pour the wet ingredients in with the dry and fold together until almost combined.
- Add in the shredded apple and continue to fold together until you no longer see streaks of flour.
- Pour the batter into the prepared 8x8 baking pan.
- In a small bowl whisk together the cinnamon sugar topping then sprinkle it evenly all over the top of the cake batter.
- Place the cake on the middle rack of the oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire cooling rack.
I used quick cooking steel cut oats because I liked the crunchy texture it added to the cake. If you prefer a cake without the crunch use regular old fashioned oats.
The cake freezes well when wrapped tightly with plastic wrap and stored in a freezer bag. However the topping will not be crispy, it does still taste delicious though.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 377 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 33mg Sodium: 325mg Carbohydrates: 72g Fiber: 8g Sugar: 18g Protein: 12g