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apple yogurt cake with splenda (but can use sugar)

Recipe by
Pat Morris
Augusta, GA

I made this Apple Yogurt Cake last week.I tweaked a similar recipe I got; so that I I used Splenda instead of sugar; because I have a neighbor, who is diabetic and loves sweets. And I am trying not to eat much sugar myself. I also used some Almond flour; instead that has a moist content. The cake is delicious (and I put a little Almond extract in the whipped cream); You can Use granulated white sugar or Splenda. With Splenda it's better for those who can't or don't want sugar...and this cake with Splenda, tastes amazingly --and isn't that what we like?!

yield serving(s)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For apple yogurt cake with splenda (but can use sugar)

  • 1 1/4 c
    all-purpose flour
  • 1/4 c
    almond flour)***
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    kosher salt
  • 2 lg
    eggs, at room temperature
  • 1/2 c
    flavorless oil (i used canola oil)
  • 3/4 c
    whole milk plain yogurt, at room temperature (use whole milk or greek yogurt)
  • 1 tsp
    pure vanilla extract
  • 1/4 tsp
    pure almond extract (optional)
  • 1 c
    splenda; or granulated white sugar, if desired.
  • 1 lg
    apple (i used honeycrisp) –you can use gala or granny smith –any apple that doesn’t turn mushy when baked)
  • 1 1/2 tsp
    coarse brown sugar (optional)
  • 1/4 c
    sliced almonds

How To Make apple yogurt cake with splenda (but can use sugar)

  • 1
    Preheat your oven to 350 degrees F; and place the oven rack in the center of the oven.
  • 2
    ►Butter, or spray with a non-stick vegetable spray, an 8 inch spring form pan (I just spread the bottom and bottom of the pan with soften butter). ►Line the bottom of the pan with parchment paper.
  • 3
    ►In a large bowl, stir or whisk together the all-purpose flour, ground almonds (or Almond flour) baking powder, baking soda, and salt.
  • 4
    ►In another bowl, stir or whisk together the eggs, oil, yogurt, Vanilla extract, and Almond extract. Stir in the sugar. ►Add the wet ingredients to the dry ingredients. Stir until just combined. Scrape the batter into the prepared pan, smoothing the top with the back of a pan or offset spatula.
  • 5
    ►For Topping: Peel, core, and cut the apple into 1/8 inch slices. Lay the apple slices on top of the batter, overlapping slightly.
  • 6
    ►Sprinkle with about 1- 1/2 teaspoons of brown sugar (not necessary -if your apples are won't need it). Then put the sliced almonds on top.
  • 7
    ►Bake in preheated oven for about 45 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. You can serve this cake plain or with some whipped cream, ice cream, or lightly sweetened yogurt. Leftovers can be covered and stored in the refrigerator for four to five days; OR frozen, when wrapped air-tight for a month.
  • 8
    ***NOTE: Because Almond flour is so moist; and makes this cake so good and moist. You can’t use just Almond flour in the recipe; there is not enough structure. The Almond flour doesn’t rise as high as if you used all-purpose only. But it still tastes delicious. I always play around with recipes; but this one was mainly tweaked to use Splenda for a friend who doesn’t eat sugar. If you have a problem with gluten; you might want to tinker with the recipe a bit and maybe use a gluten-free flour with the Almond flour; such as Coconut flour. However, I, myself don’t know the proportions you will need of each to make it turn out good. So I will leave replacing the all-purpose flour with a gluten-free flour, if you need or want it.
  • 9

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