- ½ c. plus 2 tsp safflower or mild olive oil
- 1 c. plus 2 Tbsp granulated sugar
- 1½ c. all-purpose flour
- 1½ c. white whole wheat flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ c. low-fat plain Greek yogurt
- ½ c. no-sugar-added applesauce
- 3 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2 Rome or Granny Smith apples, peeled, cored, and thickly sliced (about 3 cups)
- 1 c. chopped walnuts
- Heat the oven to 350°F. Lightly coat a tube pan with 2 tsp oil and dust with 2 Tbsp sugar. Set aside.
- Whisk the flours, baking soda, salt, and cinnamon together in a medium bowl.
- Using an electric mixer, beat ½ cup oil with 1 cup sugar, yogurt, and applesauce until thoroughly combined.
- Add eggs, one at a time, scraping down the sides of the bowl as necessary. Stir in the flour mixture and then the vanilla, apples, and walnuts. Mix until just combined.
- Transfer to the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- Run a butter knife around the cake to loosen it, cool the cake in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
280 cal, 13 g fat (1 g saturated), 6 g protein, 35 g carb, 18 g sugar, 2 g fiber, 241 mg sodium, 35 mg cholesterol per serving
Make Muffins Instead!
Follow the same recipe except roughly chop the apples instead of slicing them, and pour the batter into muffin tins lined with foil muffin cups. Evenly sprinkle with 1 Tbsp sugar. Bake for 30 to 35 minutes or until a toothpick comes out clean. Makes about 20 muffins.
This recipe originally appeared in the October/November 2014 issue of Dr. Oz The Good Life.