PUMPKIN APPLE SPICE CAKE
Is this too premature? I mean, it’s barely September 1st…. BUT I think pumpkin anything year-round is perfectly acceptable! This is one of my favorite healthy desserts, created by my former bodybuilding coach, Robyn. It’s a pretty clean, guilt-free treat but still quite decadent! Let me know if you try it out this fall =)
2/3 cup oat flour (grind oats in blender)
2/3 cup high protein baking mix (I used Kodiak cake power cake mix)
1/2 cup pumpkin puree
1 tsp baking powder
1/4 tsp salt
2 teaspoon + 1 teaspoon cinnamon (divided)
1/4 tsp ground cloves
1/2 tsp nutmeg
1/2 cup butter at room temp (I used Kerry gold Irish)
2/3 cup plus 1/3 cup baking stevia (Truvia baking blend), divided
3 egg whites
1 tsp vanilla extract
1 tsp butter extract
1 tsp rum extract (I’ve used maple and hazelnut)
2 Fuji apples, peeled, cored, and chopped into 1/2 inch cube
1 TBSP coconut oil
optional: 1/4 cup chopped walnuts or pecans
Preheat oven to 350. Spray a bundt pan with nonstick cooking spray. Next, whip butter and 2/3 cup stevia in a blender or with hand mixer, until creamy mixture forms. Add egg whites, beating one at a time. Next, incorporate the pumpkin puree, vanilla, rum and butter extracts into the mix. Blend until smooth.
In separate bowl, combine flour, baking mix, baking powder, salt, 2 tsp cinnamon, cloves and nutmeg. Next, add flour mixture to the pumpkin mixture, and blend until batter forms. Set said.
Heat a saucepan on stovetop and melt 1 TBSP coconut oil. Stir in 1/3 cup stevia, chopped apples, 1 tsp cinnamon, and optional nuts. Simmer until the apples soften, occasionally turning mixture over to coat the chopped apples with the glaze. Remove from heat and pour apple mixture into bundt pan. Note: any liquid left in the pan will get backed into the cake. Top the apples with the pumpkin cake batter, using a spatula to spread evenly in the pan. Batter will be thick.
Bake in oven for 30 min, or until a knife comes out clean. Set aside to cool for 10 min. Then, loosen the edges of cake with a butter knife. Place a round serving dish upside-down over the top of bundt pan, and flip the entire cake over, so that it drops onto the serving dish smoothly. YUM!! Best served warm.
Makes 8 servings
197 calories, 6.2g protein, 12g carbs, 8.7g fat