Lemon Pound Cake

What a delightful spring-time dessert this was! This is fairly easy to make and is very versatile. Serve it with berries or ice-cream, use left-overs for toast or French toast. This is one recipe you will want to make again and again!

serves 12 ( 5 points +)

• 6 T. butter
• 1-1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 eggs
• 1/2 c. fat-free sour cream
• 1 tsp. grated lemon zest
• 1/4 c. fresh lemon juice
• 1 c. sugar

Preheat oven to 325 and spray a 9 x 5 inch loaf pan with nonstick spray.

Combine the flour, salt and baking soda in a medium bowl; set aside.

Whisk the eggs, sour cream, lemon zest, and lemon juice in another bowl and set aside.

Place the butter in a large bowl and beat with an electric mixer until creamy. Add sugar in two additions beating until blended after each. Add the sour cream mixture and mix. Add half of the flour mixture and mix again. Stir in remaining flour mixture by hand.

Transfer dough to loaf pan. Bake 45-60 minutes or until lightly golden and springs back when touched.
Cool completely in pan.

adapted from the cookbook: "Eating in Color" by Frances Largeman-Roth

Apple Kuchen

Kuchen is the German word for cake. This kuchen is slightly dense with cream cheese and buttermilk in the batter. It is a moist and tender cake topped with sliced apples and an apricot glaze. This is perfect as a breakfast item or for dessert. 

serves 15 ( 6 points +)

• 3 medium apples, peeled, cored and thinly sliced
• 2 T. fresh lemon juice
• 1 c. sugar, divided
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt, divided
• 1-1/2 c. flour
• 1 tsp. baking powder
• 1/2 c. butter, softened, divided
• 3 oz. reduced fat cream cheese, softened
• 2 eggs
• 1 tsp. vanilla
• 2/3 c. low-fat buttermilk
• 1/2 c. chopped walnuts, toasted
• 1/4 c. apricot preserves
• 2 tsp. orange juice

Preheat oven to 350 and spray a metal 13 x 9 inch pan with nonstick spray.
Combine apples and lemon juice; toss. Add 1/4 c. sugar, cinnamon, and 1/4 tsp. salt. Toss to combine.

In a medium bowl, combine flour, 1/4 tsp. salt and baking powder.
Place remaining 3/4 c. sugar, 6 T. butter and cream cheese in a bowl. Beat until light and fluffy. Add eggs, beating well. Add vanilla.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat until just combined. Stir in walnuts.
Spread batter into prepared pan. Top with apples. Melt remaining 2 T. butter; brush over apples. Bake 35-45 minutes or until set.
Combine preserves and orange juice; microwave 30 seconds or until melted. Brush over apples; cool. Cut into 15 squares.

adapted from "Cooking Light"

Pumpkin Heath Caramel Cake

This original recipe comes from "somethingswanky.com". I have changed it a bit and calculated points to make this a treat worth having. It is perfect for fall!

serves 24 ( 5 points +)

• 1 box spice cake mix
• 1 can ( 14 oz) pumpkin ( not pie filling)
• 1/2 c. egg beaters
• 14 oz. can fat-free sweetened condensed milk
• 8 oz. Cool Whip Free
• 1/2 c. Heath Bits
• 4 T. caramel sauce

Preheat oven to 350.
Beat cake mix with pumpkin and egg beaters ( nothing else). Spread in a 13 x 9 pan coated with nonstick spray.  Bake 20-25 minutes or until toothpick inserted near center comes out clean ( do not overbake)

Let cool. Poke holes in cake with a fork or wooden spoon handle. Pour sweetened condensed milk over the cake and spread evenly. Refrigerate until serving or at least 1 hour or until milk has soaked into cake. 
Spread Cool Whip over cake. Sprinkle with Heath bits and drizzle with caramel.

Buttermilk Cake

The first time I had this recipe, it was made by my friend, Wendy. She is an awesome cook. This recipe, which was on "Smitten Kitchen" and originally comes from "Gourmet"magazine is delicious. It is perfect for breakfast or dessert. It is a perfect, every-day cake. Try this recipe with different fruits. We seem to like strawberry the best so far. This photo had blackberries.

serves 8 ( 5 points+)

• 1 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 T. butter
• 2/3 c. + 1 T. sugar, divided
• 1/2 tsp. vanilla
• 1/2 tsp. grated lemon zest
• 1 egg
• 1/2 c. low-fat buttermilk
• 1 c. fresh berries ( if using strawberries, slice)

Preheat oven to 400 and spray a 9 inch round cake pan.
Whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat butter and 2/3 c. sugar until pale and fluffy. Beat in vanilla and zest. Add egg and beat well.

Mix in flour in three batches, alternating with buttermilk and beginning and ending with flour. 

Spoon into cake pan and smooth the top. Scatter berries over the top and sprinkle with remaining 1 T. sugar. 

Bake until cake is golden and toothpick inserted near the center comes out clean. ( about 20 minutes). Cool in pan 10 minutes, then turn out onto a serving plate to cool. 

Blueberry Breakfast Cake

Today is Memorial Day. I wanted to make something fitting ( All American, red, white and blue). What better than blueberry breakfast cake served with fresh srawberries? This cake was wonderful served warm. Let me know how you like it!

serves 16 ( 4 points +)

• 1/2 c. light stick butter
• 1 T. grated lemon zest ( about 1 large lemon)
• 3/4 c. + 1 T. sugar, divided
• 1 egg
• 1 tsp. vanilla
• 2 c. flour, divided
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 c. low-fat buttermilk
• 2 c. fresh blueberries

Preheat oven to 350 and spray a 9 inch square pan with nonstick spray.
Combine blueberries with 1/4 c. flour and set aside.

Place butter and 3/4 c. sugar, and lemon zest in a large mixing bowl. Beat until creamy. Add egg and vanilla. Mix until combined.
Whisk together 1-3/4 c. flour, salt and baking powder. Add flour mixture alternately with buttermilk to sugar mixture, beginning and ending with flour mixture.  Fold in blueberries.
Spread in prepared pan. Sprinkle with 1 T. sugar. Bake 35-40 minutes or until toothpick inserted near center comes out clean. 
Let cool 15 minutes before serving.

Banana Pudding Cake

I saw this recipe on Pinterest and decided to adapt it to make it points friendly. This moist, flavorful cake will be sure to please. Try it with different flavors. It is very versatile!

serves 24 ( 5 points +)

• 1 box yellow cake mix ( 15 oz. I used Duncan Hines), mixed according to package directions
• 2 packages instant, sugar-free, fat-free, banana pudding
• 4 c. skim milk
• 1 ( 8 oz.) Cool Whip Free
• 20 reduced-fat vanilla wafers, crushed

Preheat oven to temperature specified on cake mix. Mix cake mix according to package directions ( eggs, oil, water). Pour cake mix into a 13 x 9 baking dish coated with nonstick spray. Bake according to package directions. Let cool for 5 minutes. Poke holes in the top of the cake with a spoon handle or whatever you can find to make a round hole.
Meanwhile, mix pudding with milk for 2 minutes. Let stand to slightly thicken. Pour pudding mix over cake, pushing as much into the holes as possible. 
Place cake in the refrigerator and cool completely. When cake is cooled, spread Cool Whip over pudding. Top with crushed vanilla wafers. Garnish with banana slices and a whole cookie if desired.

Pineapple Walnut Cake with Cream Cheese Icing

Unbelievably, this cake has no butter or oil, yet is still moist and delicious! The frosting does have a bit of butter, but not too much. At only 5 points +, you can enjoy this cake guilt-free!

serves 24 ( 5 points +)
Cake:

• 2 c. flour
• 1-1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 1 ( 20 oz) can crushed pineapple, in juice
• 1 c. chopped walnuts

Icing:

• 3 oz. reduced fat cream cheese
• 3 T. butter, softened
• 1-1/2 c. powdered sugar
• 2-3 T. skim milk

Preheat oven to 350 degrees.
For cake, combine first four ingredients in a mixing bowl. Add eggs, vanilla and pineapple with juice. Mix well. Stir in walnuts. Transfer to a 13 x 9 pan only very lightly coated with spray.
Bake 30-40 minutes or until done. Cool completely.

For frosting, beat the first four ingredients. Add milk as needed to achieve spreading consistency. Frost cake. 

Cover and store in refrigerator until serving.

Mexican Chocolate Cake

This cake is not too sweet, but is very moist and rich. If you love chocolate, you will love this cake.
Since the cake is dusted with powdered sugar, I thought I have a little fun with some simple decorating!

serves 12 ( 5 points +)

• 1 c. flour
• ⅓ c. baking cocoa
• 1 tsp. ground cinnamon
• ¾ tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 1 c. packed light brown sugar
• ¼ c. butter, softened
• 3 egg whites
• 1 c. fat-free vanilla yogurt
• 1 tsp. vanilla
• 1 egg
• 1 T. skim milk
• 1 oz. semisweet chocolate, coarsely chopped
• 2 T. powdered sugar

Preheat oven to 350. Spray an 8 inch round pan with nonstick spray. Line the bottom of the pan with wax paper and spray the wax paper with nonstick spray.

Sift flour and the next 5 ingredients ( through salt) into a bowl. Place sugar and butter in a large bowl and beat at medium speed until well blended. Add egg whites, 1 at a time, beating well after each addition. Add yogurt, vanilla, and egg, beating until blended. Gradually add flour mixture, beating until combined, Pour batter into prepared pan. Bake for 35 minutes or nutil a toothpick inserted near the center comes out clean. Remove from oven; cool 10 minutes in pan before inverting onto a serving plate. Carefully peel off wax paper. 
Combine semisweet chocolate and 1 T. milk in a microwave safe bowl. Microwave 30 seconds or intil chocolate melts; stir until smooth. Cool slightly; spread over the top of the cake. Let glaze set; sprinkle with powdered sugar.

adapted from "Cooking Light"

Vanilla Mousse Cheesecake

Tonight I tried this recipe using Xylitol (brand name "Ideal") for my dad who is diabetic. I actually could tell no difference in taste from using this compared to regular sugar. If you use regular sugar, the points value is 8. If using Xylitol, the points value is 6.


Serves 16 ( 6 points +)

• 40 reduced fat vanilla wafers, crushed
• 3 T. butter, melted
• 4 packages (8 oz each) reduced fat cream cheese
• 1 c. Xylitol (Ideal) or sugar, divided
• 1 T. + 1 tsp. vanilla, divided
• 3 eggs
• 8 oz. Cool Whip Free

Heat oven to 325. Mix wafer crumbs with butter and press into the bottom of a 9" springform pan.


Beat 3 packages of cream cheese, ¾ c. Xylitol (or sugar) and 1 T. vanilla until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until blended. Pour over crust.
Bake 50-55 minutes or until center is almost set. Run a knife around rim to loosen cake. Let cool completely in pan.
Beat remaining cream cheese with ¼ c. Xylitol ( or sugar) until well blended. Whisk in Cool Whip. Spread over cheesecake.  Refrigerate 4 hours. Remove rim of pan before serving. Garnish with fresh berries if desired.


adapted from "Philadelphia brand cream cheese"

Orange Poppyseed Cake

This cake is a nice low-point dessert that is perfect for this time of year. If you use Xylitol ( that natural sweetener that I recently discovered), the points value is only 3+.
This recipe comes from "Weight Watcher's" magazine

Orange Poppyseed Cake: serves 16 ( 4 points +)

• 2 c. cake flour
• 2 tsp. poppy seeds
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. sugar
• 3 T. olive oil
• 1 egg
• 1/2 c. skim milk
• 1/4 c. lemon FF yogurt
• grated zest of one orange

Glaze:

• 3 T. sugar
• 3 T. fresh orange juice
• 1 tsp. fresh lemon juice

Preheat oven to 350 and spray a 10" bundt pan with cooking spray.
For cake, whisk together first six ingredients.
In a mixing bowl, beat oil, egg, milk, yogurt and orange zest. Gradually add flour mixture and mix until just blended. Pour into pan. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes. Run a thin knife around pan to loosen cake. Invert onto a serving plate. Cool 15 minutes.
Meanwhile mix glaze ingredients in a saucepan. Bring to a boil. Cook and stir 2-3 minutes. Poke holes in cake with a skewer or toothpick. Brush glaze over cake. Cool completely.

Chocolate Mint Bars

These bars are a must for chocolate mint lovers. They would be a nice treat for St. Patrick's Day! These bars are very similar to another recipe that I posted last year "Chocolate Mint Layer Brownies". The main difference is that this recipe uses chocolate syrup and the Chocolate Mint Layer Brownies use cocoa. You can try both and decide which one you like best! They are very rich, so you might consider cutting them in half for only 3 points + each.


serves 24 ( 6 points +)


Bottom Layer:

• 1 c. flour
• ½ tsp. salt
• 1 c. sugar
• ½ c. egg beaters
• ¼ c. light stick butter, melted
• 2 T. water
• 1 tsp. vanilla
• 2 eggs
• 1 ( 16 oz.) can Hershey's chocolate syrup

Mint Layer:

• 2 c. powdered sugar
• ¼ c. regular butter, melted
• 2 T. skim milk
• ½ tsp. peppermint extract
• 2 drops green food coloring

Glaze:

• ¾ c. semisweet chocolate chips
• 3 T. regular butter

Preheat oven to 350. 
To prepare bottom layer, combine flour and salt in a small bowl. 
In a large mixing bowl, beat remaining ingredients for bottom layer until smooth. Add flour mixture and beat until combine. Pour into a 13 x 9 pan coated with nonstick spray. Bake 20-25 minutes or until toothpick inserted near the center comes out almost clean. Cool completely.


For mint layer, combine all ingredients and beat until smooth. Spread over cooled cake.


For glaze, melt chocolate chips and butter in a microwave safe dish for 1 minute. Stir until smooth. Let stand 2 minutes. Spread over mint layer. Cover and refrigerate until glaze hardens. Cut into bars.

adapted from "Cooking Light:

Carrot Mandarin Cake with Cream Cheese Coconut Frosting

Unlike traditional carrot cake, which tends to be heavy and dense ( and sometimes dry), this cake is moist and light and full of yummy flavor!


Serves 24 ( 6 points + )
Cake:

• ¾ c. sugar
• ¾ c. brown sugar
• 3 eggs
• ¼ c. canola oil
• ¾ c. unsweetened applesauce
• 1 tsp. vanilla
• 1-½ c. flour
• ½ c. white whole wheat flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. baking soda
• 2 c. grated carrot
• ½ c. chopped pecans
• 1 c. mandarin oranges

Frosting:

• 3 oz. reduced-fat cream cheese
• 1-2 T. skim milk
• 1 tsp. vanilla
• dash of salt
• 2-½ c. powdered sugar
• ¼ c. toasted coconut

In a large mixing bowl, beat sugars with eggs, oil, applesauce and vanilla. Combine dry ingredients and add to mixture. Mix well. Add carrots, mandarin oranges and pecans. Mix until blended. Pour into a 13 x 9 pan coated with nonstick spray. Bake at 350 for 35-45 minutes or until done. Cool completely.

For frosting, beat cream cheese until smooth. Add powdered sugar, salt, and vanilla. Add milk as needed to make a spreading consistency. Frost cake. Top with toasted coconut. Store in the refrigerator.

Black and White Cake

serves 24 ( 5 points +)

• ¼ c. light stick butter, softened
• 1-⅔ c. sugar
• 2 eggs
• ½ c. unsweetened applesauce
• 2-¼ c. flour
• ⅔ c. baking cocoa
• 1-¼ tsp. baking powder
• 1 tsp. salt
• ¼ tsp. baking soda
• 1-¼ c. water
• ½ c. white chocolate chips

frosting:

• 3 oz. reduced-fat cream cheese
• ½ c. powdered sugar
• ½ tsp. vanilla
• 8 oz. Cool Whip Free
• 2 T. mini chocolate chips

In a large bowl, beat butter and sugar. Add eggs, beating well after each. Add applesauce. 

Combine flour, cocoa, baking powder, salt and baking soda. Add to butter mixture alternately with water.

Fold in white chips. Pour into a 13 x 9 pan coated with nonstick spray.

Bake at 350 for 30-35 minutes or until done.

Cool completely.

For frosting, beat cream cheese until smooth. Add powdered sugar and vanilla. Mix well. Fold in Cool Whip. Frost cake and sprinkle with mini chips.

Cream Cheese Strawberry Coffee Cake

Have you ever tried cooking with light butter? I have found it to work well with cake-like items such as muffins and coffee cakes. If you are looking for a way to cut fat and calories, you may want to consider a light butter. My favorite brand is Land O' Lakes. This coffee cake was very good as a dessert, but would also be nice to accompany a light breakfast.


serves 24 ( 3 points + )

• 8 oz. reduced fat cream cheese
• 1 c. sugar
• ½ c. light stick butter, softened
• 1-¾ c. flour, divided
• 2 eggs
• ¼ c. skim milk
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. vanilla
• ¼ tsp. salt
• ½ c. strawberry jam.
• powdered sugar

Preheat oven to 350 and spray a 13 x 9" pan with nonstick spray.

In a large mixing bowl, beat cream cheese, butter, and sugar until smooth. Add ¾ c. flour, eggs, milk, baking powder, baking soda, vanilla and salt. Beat until combined. Add remaining 1 c. flour and beat until just mixed. Spread evenly in prepared pan.

Stir strawberry jam until nearly smooth. Spoon 8-10 mounds on top of the batter. With a sharp knife, swirl jam into batter.

Bake 30-35 minutes or until a toothpick inserted near the center of the cake part comes out clean. Cool and sprinkle with powdered sugar if desired.


adapted from "Eat Well, Lose Weight"

Cream Cheese Frosted Banana Bars

These bars are a delightful treat! They are so good, you will even want to eat them for breakfast! One bar is 4 points plus, but since you may have trouble stopping at one, two bars are 7 points plus. I suggest making these when you are having friends over or I suggest sharing them with your neighbors!


Makes 36 ( 4 points +)

• 3 T. butter, softened
• 1-½ c. sugar
• 2 eggs
• 3 medium bananas, mashed
• ¼ c. unsweetened applesauce
• 1 tsp. vanilla
• 2 c. flour
• 1 tsp. baking soda
• dash of salt

Frosting:

• 3 oz. reduced-fat cream cheese
• 3 T. butter, softened
• 3 c. powdered sugar
• 1 tsp. vanilla
• dash of salt
• 2 - 4 T. skim milk

Preheat oven to 350 and coat a 15 x 10 x 1" jelly roll pan with nonstick spray.

In a large mixing bowl, beat the butter and sugar until crumbly. Add the eggs, one at a time, beating after each addition. Add the bananas, applesauce and vanilla, mixing well. Combine the flour, baking soda and salt. Add to banana mixture. Mix until combined. Spread in prepared pan and bake for 20-25 minutes or until done. Cool completely before frosting.

For frosting, beat cream cheese and butter until smooth. Add vanilla, salt and powdered sugar. Add milk as needed to achieve spreading consistency. Frost bars and cut into 36 equal pieces.

Low-Fat Gingerbread

Moist, delicious and full of seasonal flavor, this cake is sure to be a treat at the holidays!


serves 9 ( 4 points + )

• 1-½ c. flour
• ¾ tsp. cinnamon
• ¾ tsp. ground ginger
• ½ tsp. baking powder
• ½ tsp. baking soda
• ½ c. unsweetened applesauce
• ¼ c. packed brown sugar
• 1 egg
• ½ c. molasses ( mild tasting, not black strap)
• ½ c. water
• 9 T. Cool Whip Free

Coat a 9" square pan with nonstick spray. Preheat oven to 350.


Sift together the first 5 ingredients. Set aside.
Beat applesauce, brown sugar, egg and molasses until smooth and well blended. Gradually add flour mixture, alternately with water. Mix until combined. Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.


Cool on a wire rack. Serve with Cool Whip. This cake is also good served warm.

Frosted Pumpkin Cake

serves 24 ( 4 points + )


Cake:

• 2-¼ c. flour
• 2-½ tsp. baking powder
• 2 tsp. cinnamon
• ¼ tsp. salt
• 1 c. packed brown sugar
• ¼ c. butter, softened
• 1 tsp. vanilla
• 2 eggs
• 1 ( 15 oz) can pumpkin

Frosting:

• 2 T. butter, softened
• 3 oz. reduced-fat cream cheese
• ½ tsp. vanilla
• 2 c. powdered sugar
• 2-3 T. skim milk

Preheat oven to 350 and coat a 13 x 9 pan with nonstick spray.
Mix flour with next three ingredients in a medium bowl.
In a mixing bowl, beat butter, brown sugar, vanilla and eggs. Add pumpkin and mix well. Add flour mixture and mix until combined. Spread in baking pan.
Bake for 25 minutes or until toothpick inserted near the center comes out clean. Cool completely.


For frosting, beat butter and cream cheese until smooth. Add vanilla, then powdered sugar. Add milk as needed to achieve spreading consistency. Spread over cooled cake.

adapted from Cooking Light

Triple Chocolate Cake

Here is another recipe I tried for Thanksgiving. It is awesome. Although there are several steps, this cake is not that difficult to make and is definitely worth the effort!


serves 16 ( 8 points+)


Cake:

• 1 c. boiling water
• ½ c. + 1 T. unsweetened cocoa, divided
• 2 oz. semi-sweet chocolate, finely chopped
• 1-¾ c. sugar
• 6 T. butter, softened
• 1 tsp. vanilla
• 3 egg whites
• ½ c. fat-free sour cream
• 2 c. cake flour
• 1-½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

Filling:

• ⅓ c. skim milk
• 1 T. sugar
• 1 T. cornstarch
• 4 oz. milk chocolate chips
• ¾ c. Cool Whip Free

Glaze:

• ½ c. powdered sugar
• ¼ c. unsweetened cocoa
• 3 T. skim milk
• 2 tsp. butter
• ⅛ tsp. espresso granules
• dash of salt
• 1 oz. semi-sweet chocolate, finely chopped

Preheat oven to 350. Coat two 9" round cake pans with nonstick spray. Line the bottom of each pan with wax paper, coat wax paper with spray and sprinkle with 1 T. cocoa.


For cake, combine 1 c. boiling water, ½ c. cocoa and 2 oz. semi-sweet chocolate. Stir until combined. Cool to room temperature.
Meanwhile, place sugar, butter and vanilla in a large bowl. Beat until crumbly. Add egg whites, one at a time, beating well between each addition. Add sour cream and beat for 2 minutes.
Combine dry ingredients in a small bowl. Add to butter mixture alternately with chocolate mixture, beginning and ending with flour mixture. Divide evenly into pans and bake at 350 for 30 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool in pans on wire racks for 10 minutes before removing cakes to cool completely. Remove wax paper.


For filling, combine ⅓ c. milk and then next three ingredients in a saucepan over medium heat. Bring to a boil, stirring constantly, Cook until thick, about 1 minute. Remove from heat and stir in milk chocolate chips until smooth. Pour into a bowl, cover and refrigerate until cooled. Fold in Cool Whip.


For glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. 


Place one cake layer on a serving plate. Spread filling over cake leaving a ¼" border. Top with remaining cake layer. Spread glaze over the top of the cake.

adapted from Cooking Light

Apple Upside-Down Cake

I think this cake is lovely served with some kind of caramel ice-cream and caramel ice-cream topping. I chose caramel praline crunch frozen yogurt.


serves 12 ( 5 points + )


Topping:

• ¾ c. sugar
• 1/4c. water
• 3 c. apples, peeled and sliced

Cake:

• 1-⅓ c. flour
• 1-½ tsp. baking powder
• ¼ tsp. salt
• ⅔ c. sugar
• 3 T. butter, softened
• 2 egg yolks
• 1 tsp. vanilla
• ½ c. skim milk
• 3 egg whites

Preheat oven to 350 and coat a 9" round cake pan with nonstick spray.
Tp prepare topping, combine sugar and water in a saucepan over medium heat. Stir until sugar is dissolved, then continue to cook until mixture is golden about 5 minutes). Do NOT stir during this time. Pour mixture into cake pan and tilt to cover bottom. Top with sliced apples in concentric circles. Layer apples until you have used all of them.
For cake, mix dry ingredients in a small bowl. In a mixing bowl, beat butter and sugar. Add egg yolks and vanilla. Mix in dry ingredients alternately with milk.
In a separate bowl, beat egg whites until still peaks form. Fold into cake batter. Spread batter over apples.  Bake for 35minutes or until a toothpick inserted near the center comes out clean. Loosen edges of cake with a knife and invert onto a serving plate.

Apple Coffee Cake

half of the batter topped with apples

remaining batter topped with brown sugar and walnut topping

Finished Coffee Cake

On a cool fall day, this coffee cake is perfect for breakfast, afternoon coffee or dessert.


Serves 20 ( 4 points + )

• ⅓ c. light stick butter, softened ( Land O' Lakes Light butter)
• ⅔ c. sugar
• 2 eggs
• 1 tsp. vanilla
• 2 c. flour
• 1 tsp. baking soda
• 1 c. fat-free sour cream ( Breakstone's)
• 2 medium apples, peeled and thinly sliced

Topping:

• ⅓ c. chopped walnuts
• ⅓ c. packed brown sugar
• 1 tsp. cinnamon

Preheat oven to 350 and spray an 11 x 7 baking dish with nonstick spray.
In a large bowl, beat the butter and sugar until crumbly. Add eggs and mix well. Combine flour with baking soda and add alternately with sour cream.
Carefully spread half of the batter into the prepared pan. (batter will be sticky). Top with sliced apples, then remaining batter.
In a small bowl, combine topping ingredients. Sprinkle over batter. Bake 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.