Ingredients
-
- 1 1/3 cup/340g/11.9 oz butter, at room temperature
- 3/4 cup/135g/4.7 oz Natvia
- 2 eggs
- 1 1/3 cup/340g/11.9 oz yoghurt, low fat
- 1 tsp vanilla extract
- 3 cup/450g/15.8 oz plain flour
- 1 pinch cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
- 4 apples, peeled, cored, and thinly sliced
- 1/2 cup/125g/4.2 oz sugar free raspberry jam
- 1/4 cup/37g/1.3 oz plain flour
- 1/4 cup/25g/0.8 oz oats
- 1/4 cup/60g/2 oz butter, at room temperature
- 2 tbsp/28g/1 oz Natvia
| Servings: 16 slices |
Directions
Topping:
- Paddle all of the topping ingredients together until it forms clumps and set aside.
Cake:
- Preheat oven to 325°F. Spray a 13x9’’ pan and then line with parchment paper and spray again.
- In a stand still mixer fitted with a paddle, cream the butter and sugar.
- Add the eggs slowly and mix until incorporated.
- Add the yogurt and vanilla, mix until just blended.
- Add the dry ingredients slowly and mix until fully incorporated.
- Pour mixture into prepared pan and spread out evenly.
- Place the apples on top and then spread the jam over that.
- Sprinkle all of the crumb topping over the cake. Bake in the oven for 45-50 minutes or until it is set and tester comes clean.
- Allow to cool and cut into 16 pieces. Serve room temperature. Can be stored in the refrigerator for up to four days.
Macros for 1 slice: Calories: 270 Fat: 17.5g Carbs: 25.4g Protein: 4.3g
