Diabetic Fresh Apple Cake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Lee, one of the women at my church, is a great cook. She is also borderline diabetic (Type 2). She still eats sugar, but since our pastor and I are diabetic, she makes this cake and brings it for us occasionally. Ingredients:
2 cups splenda granular |
3 eggs |
1 1/2 cups oil |
1/4 cup orange juice |
1 tablespoon cinnamon |
3 cups self-rising flour |
3 cups chopped apples (peeled, i use gala, jonathon, or mcintosh) |
1 tablespoon vanilla |
1 cup chopped pecans |
1 cup unsweetened dried shredded coconut |
Directions:
1. Preheat the oven to 325 degrees. Generously spray a Bundt or tube pan.
2. Dump all ingredients into a large mixing bowl (don't you just love one bowl recipes?) folding in the apples nuts, and coconut last.
3. Pour batter into pan and bake approximately 1 1/2 hours.
4. Cool on a wire rack. When serving dust VERY LIGHTLY with powdered sugar (this should be for looks, not the sweet taste).
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