My family is from Kentucky and through the years we have had some amazing recipes passed down. Every year in Painstville, Ky, they have Apple Day. This is a fair that has been held as far back as I can remember and then some. They have parades and food and carnival rides, live music, craft booths and so much more. One of the things that I must have whenever I get to go the festival, which is held the first weekend in October, is an old-fashioned apple cake. If you have never had the chance to taste one of these masterpieces, oh Lordy are you missing out. Moist and appley ( yes that’s a word I made up lol) it just melts in your mouth. Unfortunately the original version is chocked FULL of sugar and since I can no longer have all of that sugar I decided to create a version that I CAN have. So the No sugar added old-fashioned apple cake is born. Now nothing takes the place of the original but it’s pretty darn good if I do say so myself. The nutritional info that I have included is based on using the exact products I used and using a square cake pan. I based this on 22 thin slices that I got by cutting the square cake in half and cutting 11 thin slices from each half. This is still a good size portion since the cake has 2 layers. See the info at the end of the post.
No Sugar Added Old Fashioned Apple Cake Recipe
1 box Pillsbury sugar-free cake mix
5 pound bag of sweet apples Michigan Macintosh (or I use fuji or braeburn)
1 tbs vanilla
1 tsp nutmeg
1 tbs cinnamon
1/2 cup Splenda brown sugar
1/3 cup Splenda granulated
1 stick unsalted butter
To the prepared cake batter add 1/8 tsp nutmeg, 1/4 tsp cinnamon and a dash of vanilla and mix again.This gives the cake a “spice flavor”.
Prepare the cake mix as directed on the box.( with the additions above) I baked mine for about 35 minutes.
Pour the cake mix into two round cake pans( I used square pans as my round one bit the dust) sprayed with cooking spray. make sure they are as equal as possible.
bake as directed until toothpick or fork comes out clean. Let cool on plates. If the cakes crack a little don’t worry the apple will cover it.
peel the apples and cut into small chunk pieces
In a large skillet melt the butter on medium low heat and add the apple chunks
make sure to stir often as they will stick. after 5 minutes place the heat on low.
add in the splenda sugar and Brown sugar and continue to cook on low heat and stir to mix completely
add in the cinnamon, nutmeg and vanilla and stir to mix keep cooking the apple until they are fork tender.
Once tender , remove from heat.
take one of the cakes and place on a cake plate. Put a layer of the apple mixture over the top of the cake til covered. generously
place the other cake on top of the apple mixture and layer that piece with the rest of the apple mixture apples.
use a topper to cover the cake but you do not want to cover with anything else but foil if necessary. Plastic wrap tend to make it sweat. It’s better if you have a place to leave the cake uncovered and untouched ( the old-fashioned way 🙂 ) Leave the cake for 2 days as is. All of the moisture and spices from the apples will infuse into the cake as it sits. This cake, when done, is super moist and flavorful! Believe me this cake is perfect as is but you can also serve it with some no sugar added or sugar-free vanilla ice cream and can even add some Smuckers sugar-free caramel topping for a caramel apple cake. If you are going to add the caramel I suggest after each layer of apples , place the caramel then in a light layer instead of pouring it on the cake after it’s done. The caramel flavor will infuse into the cake too as it sits. Now many people make this cake with four or more layers but since we are going for a skinnier version we will stop at two. I promise it is just as good! At about 12 hours of sitting time, take a spatula and gently press down on the apples to even them out and to press into the cake. At hour 24 or so do it once more. Very gently.
Now apple is my favorite and I will always argue that you cannot beat the flavor of an apple cake but you could do this with other fruits as well. Which I plan on doing in the future. I would love to try peaches, pears, a berry medley and possible pineapple. For even more decadence you could use this recipe below in between the layers, on top of your fruit but you will have to refrigerate the cake when using this topping.
1 tub of sugar-free Cool Whip placed in a mixing bowl. Add in a box of sugar- free cheesecake flavored instant Jello Pudding ( the large box) as is in the powder form. Hand mix or use a hand mixer and beat til fluffy. After you put on your fruit layer to the cake add this mixture on top of that and continue layering. ( remember if you use the Cool Whip you must refrigerate the cake and it will affect the texture and moisture of the cake,. It’s still delish, just different)
calories 210 ( based on 22 slices)
fat 3 grams
carbs 17 grams
fiber .8 gram
sugars 6 grams
protein 1 gram