This is so amazingly good! I got the recipe from the Food Network site, then tweaked it to make it SB-friendly. I hope you can try it soon!
Cinnamon Apple “Pudding” Cake P2
Topping:
¾ cup water
¼ cup SF maple syrup (try using flavored ones?)
2 tbsp spread
¾ cup DiabetiSweet Brown Sugar Substitute
Cake:
2 tbsp melted spread
1 cup evaporated skim milk
2 cups WW pastry flour
1/3 cup DiabetiSweet Brown Sugar Substitute
2 tsp baking powder
1 tsp cinnamon
2 Granny Smith apples, shredded (not peeled)
Preheat oven to 350.
Combine all of the topping ingredients in a glass measuring cup and heat in the microwave until it boils. Remove and cool a bit while mixing the cake.
In a large mixing bowl, stir the flour, sugar substitute, baking powder, and cinnamon. In another small bowl, stir the milk and melted spread together. Stir the wet into the dry until just mixed, and then add the apples.
Pour cake batter into a sprayed 8 x 11 pan, smoothing the top. Gently pour the topping over the cake, but DO NOT STIR.
Bake for 45 minutes. Serve warm with whipped topping or ice cream!
