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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 174.3
  • Total Fat: 5.2 g
  • Cholesterol: 40.2 mg
  • Sodium: 60.3 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Cinnamon Butterscotch Cake calories by ingredient
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Cinnamon Butterscotch Cake

Submitted by: KALORIE-KILLAH
Cinnamon Butterscotch Cake

Introduction

A delicious cake inspired by this one: http://www.aselfconfessedfoodie.com/2010/0
2/cinnamon-squares.html
A delicious cake inspired by this one: http://www.aselfconfessedfoodie.com/2010/0
2/cinnamon-squares.html

Number of Servings: 16

Ingredients

    For cake:

    6 oz (weight) unsweetened apple sauce
    6 oz (approx. 1 cup) whole wheat flour
    4 oz brown sugar
    4 oz granulated sugar
    2.5 tsp cinnamon
    1 tsp baking powder
    3 eggs
    3 tbsp light soy milk

    For butterscotch glaze (optional, but it is in the nutrition information).

    1 cup butterscotch chips
    1/4 cup light soy milk

Directions

Preheat oven to 350 degrees and lightly grease an 8x8 glass baking dish with non-stick spray.

Mix the apple sauce and sugars until combined. Add eggs. When completely mixed, add in cinnamon and baking powder.

Slowly add in flour, alternating with milk. Pour into the baking dish and bake 20-30 minutes or until toothpick comes out clean when inserted in center.

Remove from the oven and put on a cooling rack. While cooling, prepare the glaze.

Heat soy milk until boiling (I did this in the microwave). Put butterscotch chips in a glass mixing bowl and pour the boiling milk on top of the chips. Let it sit for 3-4 minutes then vigorously mix until smooth. (If it needs to be melted more, put the bowl in the microwave for 15 second intervals, mixing after each time in the microwave, until everything is melted.)

Let the liquid sit for 5 minutes to thicken a little bit, then pour over the entire cake as evenly as possible.

You can serve immediately, but I recommend letting it sit overnight so the glaze can penetrate the cake and harden a little.

Yields 16 equal servings.

Number of Servings: 16

Recipe submitted by SparkPeople user KALORIE-KILLAH.






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