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Nutty Graham Cake

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  Cooking spray 1
  All-purpose flour 2 Teaspoon
  Light butter 1⁄2 Cup (8 tbs)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Eggs 2 Large
  Egg white 1 Large
  Unsweetened applesauce 1⁄2 Cup (8 tbs)
  All-purpose flour 2 Cup (32 tbs)
  Low fat graham cracker crumbs 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Orange juice 1 Cup (16 tbs)
  Chopped pecans 1⁄3 Cup (5.33 tbs), toasted
  Grated orange rind 1 Tablespoon
  Brown sugar 4 Teaspoon
  Fat-free milk 1 Tablespoon
  Light butter 2 Teaspoon
  Sifted powdered sugar 1⁄2 Cup (8 tbs)

1. To prepare cake, coat a 10-inch tube pan with cooking spray, dust with 2 teaspoons flour.
2. Preheat oven to 350°.
3. Beat 1/2 cup butter with a mixer at medium speed until creamy, gradually add 3/4 cup brown sugar and 1/2 cup granulated sugar, beating well. Add eggs and egg white, 1 at a time, beating well after each addition. Add apple sauce, and beat just until blended. 4. Lightly spoon 2 cups flour into dry measuring cups, level with a knife. Combine 2 cups flour and next 5 ingredients, stir well. Add flour mixture to butter mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed after each addition just until blended. Stir in pecans and orange rind. Pour batter into prepared pan.
5. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean (cake will not rise to top of pan). Cool in pan on a wire
rack 15 minutes, remove from pan, and cool completely on wire rack.
6. To prepare glaze, combine 4 teaspoons brown sugar, milk, and 2 teaspoons butter. Microwave at HIGH for 30 seconds. Add powdered sugar, and stir until smooth.
7. Drizzle each slice with glaze.

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Nutty Graham Cake Recipe