Cinnamon Apple Snack Cake
Perfectly moist and full of apples, this is sure to be your favorite fall snack cake!
Servings: 8 servings
Ingredients
Cinnamon Apple Snack Cake
- 1 cup white whole wheat flour
- 1/2 cup quick cooking steel cut oats, or old fashioned oats
- 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
- 2 tablespoons unsalted butter, melted
- 1/2 cup low fat buttermilk
- 1/2 cup unsweetened applesauce
- 3 tablespoons plain 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
Instructions
- Preheat oven to 350° F.
- 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.
Notes
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
Calories: 377kcal | Carbohydrates: 72g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 325mg | Fiber: 8g | Sugar: 18g