Apple cinnamon cake
70 min · 12 g protein · 150 cals / serving
A homely apple cake with a soft, cinnamon-scented crumb packed with tender chunks of apple, topped with a fan of sliced apples that bake golden under a crackly cinnamon-sugar crust. Lovely warm with a spoonful of yogurt, and just as good cold with coffee.
Ingredients
- 3 medium apples, a tart-sweet kind; 2 peeled and diced, 1 thinly sliced with the skin on
- 2 eggs
- 3/4 cup + 3 tbsp nonfat Greek yogurt
- 1 1/2 tbsp butter, melted and cooled
- 1 1/2 tbsp packed brown sugar
- a generous 1/2 tsp stevia, pure stevia powder, or sweetener equal to 2/3 cup sugar
- 1 tsp vanilla extract
- 1/2 cup + 1 tbsp all-purpose flour
- 2 2/3 scoops (80 g) whey protein, vanilla or unflavoured
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1/4 tsp salt
Topping
- 2 tsp granulated sugar
- 1/2 tsp ground cinnamon
Steps
- Heat the oven to 350°F and line the base of a 9 inch springform pan with baking paper. Peel and dice two of the apples into ½ inch pieces; core the third and slice it thinly.
- In a large bowl whisk the eggs, egg whites, yogurt, melted butter, brown sugar, stevia and vanilla until smooth.
- Whisk the flour, protein powder, cinnamon, baking powder and salt in another bowl, fold into the wet mixture until just combined, then fold in the diced apple. Spread into the pan.
- Fan the apple slices over the top, pressing them in lightly, and sprinkle with the sugar mixed with the cinnamon. Bake 45–50 minutes, until golden and a skewer in the centre comes out clean; lay foil over the top if it browns too fast.
- Cool 15 minutes in the pan, then release the ring. Serve warm or at room temperature.
Good to know
Which apples?
Ones that hold their shape and have some tartness: Granny Smith, Braeburn, Honeycrisp, Pink Lady or Cox. Very soft apples turn to mush.
How do I keep it?
Covered at room temperature on the day, then in the fridge for 3 more days. Warm a slice for 20 seconds to bring it back.
Can I add nuts?
A small handful of chopped walnuts or pecans over the top before baking adds crunch; it lowers the score a little.
Per
- Calories
- 146
- Protein
- (32%)
- 11 g
- Fat
- (19%)
- 3 g
- Carbohydrates
- (49%)
- 18 g
- of which sugar
- 10 g
- Fiber
- 2 g
- Sodium
- 176 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1496 kcal goes into the pot and 1162 g of ingredients comes out as about 1025 g of food: 146 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.