Cinnamon Apple Quick Cake

4.67 from 3 votes

This quick cake, that begins with a baking mix and has a deliciously caramelized apple topping, is equally good for brunch, coffee break, dessert or as a late night snack.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: apple coffe cake, cinnamon apple snack cake, upside down apple quick cake

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

2 tablespoons Truvia Sweet Complete Brown Sugar Blend
6 tablespoons Truvia Baking Blend
2 teaspoons ground cinnamon, divided
2 tablespoons butter
1 large apple (golden delicious, honey crisp, pink lady, etc.), peeled, cored and thinly sliced
1 large egg, beaten
1 cup reduced fat buttermilk
1 teaspoon vanilla
1-1/2 cups reduced fat baking mix
1/4 teaspoon ground nutmeg

Instructions

Place oven rack in lower third of oven and preheat oven to 350F degrees.
Lightly spray and 8-inch round cake pan with nonstick baking spray and set aside.
Whisk together the Truvia Brown Sugar, 2 tablespoons Truvia Baking Blend and 1 teaspoon cinnamon.
Add the butter to the prepared cake pan and heat in the oven until just melted. Remove pan from oven and sprinkle the cinnamon sugar mixture evenly over the bottom of the pan. Carefully place the apple slices over the sugar in the bottom of the pan, slightly overlapping the slices.
Whisk together the egg, buttermilk and vanilla in a small mixing bowl.
Whisk together the baking mix, 1 teaspoon cinnamon, the remaining 4 tablespoons Truvia Baking Blend, and the nutmeg.
Pour the buttermilk mixture into the dry mixture and stir with a large spoon, just until incorporated.
Pour the batter over the apple slices and bake for 25 - 30 minutes, or until a toothpick inserted near the center comes out clean.
Allow the cake to cool in the pan for about 5 minutes. Run a small thin knife between the cake and pan to loosen. Place a cake plate over the pan and invert to release the cake.
Serve warm, topped with light whipped topping, a scoop of frozen yogurt or light ice cream.

Notes

Serving size: 1 slice (1/8th recipe)

WW Points: 4

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4 PointsPlus (Old plan)

One reason why this snack cake is quick to make is because it begins with a healthy reduced-fat baking mix. There are lots of choices out there: Bisquick Heart Smart, Krusteaz, Gold Medal Baking Mix, Jiffy Baking Mix, Bobs Red Mill and one of my personal favorites, Kodiak. You could also make your own homemade Bisquick replacement, which I also prefer to do sometimes.

If you have a gluten intolerance, be sure to use a gluten-free baking mix.

Pick your favorite apple to make this cake. Some personal favorite apples for baking include: Fuji, Jonagold, Jazz, Honeycrisp, Pink Lady (which I used to make my cake), and Granny Smith.

If you have one, you could use a mandoline slicer to prepare your apple slices all of a uniform thickness, but you could also just use a sharp chef's knife on a cutting board (which is what I did). They won't be the exact same thickness, but my cake still turned out delicious.

Nutrition