ATTENTION!!!!! If you’re looking for a Thanksgiving dessert alternative (or addition) this is the recipe for you!!!
So I created this cake 2 years ago, and it was killer. A very popular recipe. So good. It’s a cake made completely with whole wheat flour, studded with chunks of fresh apples, marbled with cream cheese, containing no oil or butter, with reduced sugar and then glazed with a very decadent salted caramel frosting. You don’t miss the low sugar or lack of added fat in the cake at all, you don’t even mind that it’s 100% whole wheat… because of that damn frosting.
That damn good frosting.
(You have my heart at salted caramel.)
So I went to make it again the other day but decided to play around with it…just to see if I could make it even better…even healthier? And I did! I cut back on the sugar even more, in both the cake batter and the frosting, added some lemon, and added rosemary to the frosting. It’s incredible. So so good. And unique. And awesome. It could double as a breakfast even, because it’s not overly sweet. But it’s also sweet enough to be a dessert. It has a wonderful balance of sweet and savory… it’s just a really great recipe. I can’t say enough about it.
But whenever I make a healthy recipe, desserts specifically, I run several taste tests among different types of people- kids, adults, healthy eaters, un-healthy eaters… I want to make sure that it’s not just a good dessert to me, a healthy eating person, but also to the people who are used to high sugar slash ‘normal’ desserts. (I’m always making sure you’re getting a good recipe from me!!)
And for the first time I thought I would share some of the feedback quotes-
“I think it’s delicious. Tastes like Fall.”
“…It was great. Sweet enough to satisfy your sweet tooth,
but not so sweet that you feel guilty after eating it.”
“I especially love that it was made with all whole wheat flour.
Things like that I don’t feel bad about eating, even for breakfast!”
So, there ya have it, folks. Sounds like they all agree…
Damn good cake.
|(yeah, yeah, this is the same picture from the original recipe post. Sue me.)|
-2 cups whole wheat flour
-1 rounded tsp kosher salt
-2 tsp baking powder
-1/4 tsp baking soda
-2 tsp ground cinnamon
-1/2 tsp allspice
-1/2 tsp or so freshly grated nutmeg
Next, prep your apples…
In a small mixing bowl, add the following…
-1 (8 oz) brick (reduced fat) neufchatel cream cheese, room temperature
-2 TB light brown sugar
-1 large egg
Beat until fully combined and creamy. Set aside.
Now onto your wet cake ingredients…
Fold in your chopped apples…
Bake in a preheated 350 degree oven for 45 min-1 hour, or until it has pulled away from the sides of the pan and a toothpick comes out relatively clean when stuck in the center. (You don’t want any wet batter on the toothpick, but some moist crumbs stuck to it is fine.)
I believe this cake is best served warm or room temperature, and it’s absolutely killer with a big scoop of vanilla bean ice cream on the side.
In a medium saucepan, combine the following…
-1 stick unsalted butter
-1/2 cup light brown sugar
-3/4 tsp kosher salt
-1/2 tsp dried rosemary
Bring to a boil, reduce to a simmer and cook for 2-3 minutes, stirring often.
Turn off the heat and slowly pour in 1/4 cup half&half (or heavy cream…)
Stir. Turn the heat back on and simmer for about 30 seconds or so, still stirring, just until you see it start to thicken.
And a good splash of vanilla extract, plus a smaller splash of almond extract.
Take it off the heat again and allow it cool completely before frosting. (It will thicken as it cools.)