Slow Cooker Apple Cake Recipe

Photo/Janet Hudson

Gene, the Christmas Angel, has struck again. He came bearing his usual Holiday gift baskets filled with more food than even an army could eat...so I've got about thirty apples in my kitchen. Even my chickens can't help me eat that many before they go bad. This slow cooker apple cake recipe from Fix-It And Forget-It Lightly is just the thing to use up the extra apples because it's so easy, and the results are positively scrumptious.

According to cooks around the web, you can replace eggbeaters with 1/3 cup of egg whites or egg whites from 2 eggs. Best apples for this recipe would probably be Granny Smith, McIntosh, Matsu, Honeycrisp, or Pink Lady (Cripps Pink). The worst apple for this recipe is Red Delicious, so  you're better off choosing anything else.

Ideal Slow Cooker Size: 4-quart
Yield: Makes 8 servings

Amount per serving

Calories: 180 ♥ Fat: 1g ♥ Cholesterol: 35mg ♥ Sodium: 85mg ♥ Carbohydrates: 41g ♥ Protein: 3g

Low-Fat Apple Cake

Fix-It And Forget-It Lightly, Phyllis Pellman Good

Recipe by Sue Hamilton, Minooka, IL

Ingredients

• 1 cup flour
• ³⁄_{4 cup sugar}
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ¹⁄₄ tsp salt
• 4 medium-sized cooking apples, chopped
• ¹⁄₃ cup eggbeaters
• 2 tsp vanilla

Preparation

1. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.

2. Add apples, stirring lightly to coat.

3. Combine eggbeaters and vanilla. Add to apple mixture. Stir until just moistened. Spoon into lightly greased slow cooker.
4. Cover. Bake on high 2¹⁄₂ -3 hours.
5. Serve warm.