Cran Apple Walnut Cake Lighter Version
Delight your taste buds with this wholesome Cran Apple Walnut Cake – Lighter Version, a healthier take on a classic comfort dessert. This easy-to-make recipe combines the tartness of fresh cranberries, the natural sweetness of diced apples, and the nutty crunch of walnuts, all wrapped in a tender, spiced cake. Made with a blend of all-purpose and whole wheat flours, unsweetened applesauce, and non-fat Greek yogurt, this cake is naturally sweetened with maple syrup for a guilt-free treat. Perfectly moist and bursting with warm cinnamon and nutmeg flavors, it’s the ideal dessert or snack for any occasion. Plus, it’s ready in under an hour, making it a quick and delicious option for busy days. Serve it as is or with a dollop of yogurt for a nutritious twist!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsweetened applesauce
- 0.5 cups plain Greek yogurt (non-fat or low-fat)
- 0.5 cups maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries (roughly chopped)
- 1 cup apple (peeled, cored, and diced)
- 0.5 cups walnuts (chopped)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
In another bowl, combine the unsweetened applesauce, Greek yogurt, and maple syrup. Mix until smooth.
Add the eggs and vanilla extract to the wet ingredients and whisk until well combined.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Mix gently until just combined. Avoid overmixing, as this can result in a dense cake.
Fold in the chopped cranberries, diced apple, and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve! This cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 362.1 g | 132% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 146.4 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 315 mg | 24% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1420 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
