This Gluten-Free Apple Streusel Cake is so light, you can enjoy it for breakfast or dessert.
Once the weather turns cooler and Fall is in the air, I think of apples and pumpkins, especially since we live in the Northeast where the leaves are already starting to fall.
This apple cake recipe from Cooking Light caught my eye because of the streusel topping that uses grated frozen butter as a trick to reduce the amount of butter used by two thirds the typical recipe. I’m always looking for ways to lighten up recipes but this was a new idea I’d never thought of before. Grated frozen butter makes it easier to distribute the butter in the topping, while using less.
Greek yogurt is another ingredient in this recipe that lightens it up. I used Greek yogurt in both the cake and in the creamy topping. You can get away with using twice as much Greek yogurt as heavy cream when making whipped cream and get a nice creamy topping. It’ll have a slight tang, but maple syrup and vanilla mellow it out.
You could even have a slice of this Streusel Topped Apple Cake for breakfast.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Appleshosted by Liz from This Skinny Chick Can Bake . I hope you enjoy all the recipes using apples we made for this special event.
Source: Jeanette’s Healthy Living