Low Sodium Apple Crumble Cake
Elevate your dessert game with this Low Sodium Apple Crumble Cake, an irresistibly moist and tender treat that marries the comforting flavors of spiced apples with a golden oat crumble topping. Perfect for those seeking a heart-healthy option, this recipe keeps the sodium low without sacrificing flavor. Freshly sliced apples, infused with a hint of cinnamon and lemon juice, rest atop a fluffy vanilla cake batter, while the buttery oat crumble adds delightful texture and sweetness. With minimal prep time and simple ingredients, this show-stopping cake is ideal for casual gatherings or indulgent evenings at home. Serve it warm for a cozy dessert or room temperature with a dollop of whipped cream for a touch of elegance!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 3 medium Apples, peeled and thinly sliced
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 0.5 cup Rolled oats
- 0.25 cup Brown sugar
- 0.25 cup Unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour and baking powder, then set aside.
In a large bowl, beat 0.5 cup of softened unsalted butter with the granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with milk, beginning and ending with the flour mixture. Blend until just combined.
Spread the batter evenly into the prepared cake pan.
In another bowl, toss the sliced apples with lemon juice and cinnamon to coat well. Arrange the apples over the cake batter in an even layer.
For the crumble topping, combine the rolled oats, brown sugar, and melted unsalted butter in a bowl until crumbly.
Sprinkle the oat mixture evenly over the apples.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 377.5 g | 137% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 202.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 356 mg | 27% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 923 mg | 20% | |
*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.
