Skinny Apple Fritter Bundt Cake
This Skinny Apple Cake tastes like an Apple Fritter in a Bundt cake form! I took one of my favorite Fall cake recipes and lightened it up to make it more WW friendly! It is a soft, moist cake, loaded with apples, brown sugar and Fall spices, making it perfect dessert for Fall!
How to Make This:
Ingredients:
Ingredients for apple filling:
3 cups chopped granny smith apples
1/4 cup Lakanto classic
3/4 tsp apple pie spice (or 1/2 tsp cinnamon,1/8 tsp clove, 1/8 tsp nutmeg)
2 tsp cornstarch
2 Tbsp water
Ingredients for brown sugar mixture:
1/4 cup light brown sugar
1/4 cup Truvia Sweet complete brown calorie free sweetener
1/2 tsp apple pie spice (or 1/2 tsp cinnamon and a sprinkle of clove and nutmeg)
Mix all together and set aside.
Dry cake ingredients:
2 1/4 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp apple pie spice (or 1 tsp cinnamon) 1/2 tsp salt
Wet cake ingredients:
1/2 cup Lakanto classic
1/3 Brummel and Brown
2/3 cup unsweetened applesauce
1 cup FF greek yogurt or sour cream
2 eggs
1 tsp vanilla
Glaze ingredients:
100 grams of powdered sugar
2 Tbsp water
Instructions:
In a small saucepan mix all apple filling ingredients together and cook on medium heat until apples start to soften. Set aside.
For the brown sugar mixture: In a small bowl, mix all together and set aside.
For the Dry ingredients: In a medium bowl, mix all together and set aside.
For the wet cake ingredients: Cream together sweetener and butter.
Add remaining ingredients and mix well.
Add in dry cake ingredients and mix just till combined.
To assemble the cake:
Sprinkle half of the brown sugar mixture on the bottom of a well sprayed Bundt pan.
Layer half of the cake batter over this.
Pour apple mixture over cake batter then sprinkle with remaining brown sugar mixture.
Top with remaining cake batter.
Bake at 350 for 35-40 minutes.
When done, let cool for around 5-10 minutes before removing cake from the pan.
Let cool completely before adding the glaze.
For the glaze: Mix together powdered sugar and water well and drizzle over cake once cake is completely cooled.
Enjoy!
WW Points (Per Serving):
Makes 16 servings. WW Points per serving - 6 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder for current WW Points and to track it in the WW app➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 16 servings
CALORIES: 135 TOTAL FAT: 3 g SATURATED FAT: 1 g CHOLESTEROL: 28 mg SODIUM: 230 mg CARBOHYDRATES: 36 g FIBER: 1 g SUGAR: 11 g PROTEIN: 4 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
Utensils/Tools/Ingredients:
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