Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture.
Recipe information
Yield
Makes 8 servings
Ingredients
Canola-oil cooking spray
2/3 cup flour plus extra for dusting
3 tbsp unsalted butter, softened
2/3 cup plus 1 tbsp raw cane sugar
1/4 cup lowfat buttermilk
2 egg whites
1/3 cup polenta (or cornmeal)
3/4 tsp baking powder
3/4 tsp vanilla extract
4 Granny Smith apples, peeled, cored and thinly sliced
Preparation
Heat oven to 350°F. Coat a 9" cake pan with cooking spray; dust with flour. Beat butter and 1/3 cup sugar in a bowl with an electric mixer until fluffy. Beat in another 1/3 cup sugar. Add buttermilk, then egg whites one at a time, beating well. In another bowl, mix flour, polenta and baking powder. Add to butter mixture along with vanilla; mix. Pour into pan; arrange apples on top. Sprinkle with remaining 1 tbsp sugar; bake 45 to 55 minutes.
Nutrition Per Serving
The skinny: 203 calories per serving
4.9 g fat (3 g saturated)
1.2 g fiber
38.5 g carbs
2.8 g protein
#### Nutritional analysis provided by Self
