Sunday, August 29, 2010
Fresh Apple streusel Pecan Cake
This was the perfect recipe for a cool day like today. It wasn't difficule to put together, smelled heavenly while it was baking, and tasted great with a cool glass of milk. I was a bit suprised with how it turned out. The dough was very stiff for cake batter. I plopped the batter in the pan and greased my hands so I could spread it around without it sticking to my fingers. Glad it turned out so well! Here is the recipe. Enjoy!
2/3 cup quick-cooking or old-fashioned oats (I used old-fashioned)
1/3 cup packed brown sugar
1 cup pecans, chopped
3 Tbl canola oil
1 cup granulated sugar
1 container (6 oz.) Yoplait Greek Fat Free Honey Vanilla Yogurt
2/3 cup canola oil
1 tsp vanilla
1-1/2 cup all purpose flour
1-1/2 cup whole wheat flour
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
2 cups finely chopped, peeled apples (2 medium- I used Pink Ladys)
1. Heat oven to 350 degrees F. Spray a 13 x 9-inch pan with cooking spray. In a small bowl, mix streusel ingredients with a fork until crumbly; set aside.
2. In a large bowl, beat sugar, yogurt, oil, vanilla and eggs with an electric mixer until blended. Add all remaining ingredients except apples; beat on low speed about 1 minute or until blended. Stir in apples. Spread batter in pan. Sprinkle evenly with topping.
3. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Serve with an ice cold glass of milk.
Makes 16 servings.
Prep time: 20 minutes
Cook time: 40-45 minutes.