The whole wheat pastry flour in this recipe increases the fiber content, and it’s a great alternative to white all-purpose flour for your cakes and cookies.
Cake:
2/3 cup packed brown sugar
2/3 cup nonfat buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
2 large eggs
7.5 ounces whole-wheat pastry flour (about 1 2/3 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground ginger
2 cups shredded peeled apple (about 2 large; such as Gala or Honeycrisp)
Baking spray with flour
Streusel:
3 tablespoons quick-cooking oats
2 tablespoons chopped walnuts
1 tablespoon brown sugar
1 1/2 tablespoons frozen unsalted butter, grated
Dash of kosher salt
Yogurt cream:
1/2 cup plain 2% reduced-fat Greek yogurt
3 tablespoons heavy whipping cream
1 tablespoon brown sugar
Preheat oven to 350°. To prepare cake, place first five ingredients (through eggs) in a large bowl; beat with a mixer at medium speed 30 seconds or until well combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next five ingredients (through ginger) in a medium bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined. Stir in apple by hand. Spread batter into a 9-inch springform pan coated with baking spray.
To prepare streusel, combine oats and next four ingredients (through dash of salt) in a small bowl; toss to combine. Sprinkle streusel topping evenly over batter.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack; remove sides of pan.
To prepare cream, place yogurt, whipping cream, and 1 tablespoon sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Serve with warm cake. Makes 10 servings.
Printable recipe available at: https://www.myrecipes.com/recipe/whole-grain-apple-cake-yogurt-cream
