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| Apple Cinnamon Chip Cake |
This turned out to be such a good experiment though. It tastes exactly like a cinnamon roll! I'm not kidding. It really does. But it's made with 1/2 whole wheat flour, Greek Yogurt and applesauce. Yum, huh?
Give it a try and let me know what you think. If you try this with 100% whole wheat, please let me know how it turns out. I really want to know, but I'm taking a baking break for the next 2 weeks. (Instead I'm blogging the past 2 weeks worth of baking!)
Apple Cinnamon Chip Cake
1/4 C. butter (Yes you could substitute coconut oil)
1 C. Apple sauce
1/2 C. Sugar
1/2 C. Brown Sugar
2 large eggs
3/4 C. Plain or Vanilla Greek Yogurt
1 1/4 C. skim milk (Almond milk will work)
2 C. Flour
1 1/2 C. Whole Wheat Flour
2 1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
2 Tsp. Cinnamon
1 Bag Cinnamon Chips -- I used Hershey's- find them here.
Cream Cheese Frosting
1 lb. powdered sugar
2-3 Tbl. milk
8oz cream cheese (1 block - you can use reduced fat or neufchatel)
1/4 c. butter
Instructions: Beat the butter and sugars until light and fluffy. Add the eggs and yogurt and applesauce. Mix until smooth. Add milk and mix until incorporated.
In a separate bowl combine dry ingredients- but not the cinnamon chips. Gradually add to the wet ingredients. Fold in cinnamon chips.
Pour into a greased jellyroll pan. (or a sheetcake pan). bake at 350 for 25 min. Check with a toothpick. You may need to cook longer so keep an eye on it at this point. Allow to cool
For the frosting: add the cream cheese, butter and powdered sugar to a mixing bowl and blend. Keep mixing until it starts to become a ball. Add milk one tablespoon at a time until the desired consistency is reached.
Frost your cooled cake. Yum!
+Hershey's Kitchens
