This Skinny Apple Cinnamon Bundt Cake is a perfectly sweet apple cake filled with fresh chopped apples, and then drizzled with a caramelized cinnamon butter glaze. Makes for an easy fall dessert using fresh apples!

Makes 12 slices or muffins

What ingredients do I need to make this Skinny Apple Cinnamon Bundt Cake?

• All purpose flour
• Baking powder
• Baking soda
• Zero point white granulated sugar sweetener: I recommend using Lakanto Monkfruit Classic or Baking Sweetener  
• Apples: peeled and finely chopped. A mix of textures and flavors: sweet, tart, crisp, and soft is always great. To get the right taste & texture- try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a sweeter cake, try Gala or Fuji.  I usually use Gala + Honeycrisp apples. 
• Eggs or egg whites:
• Vanilla extract
• Unsweetened applesauce 
• Non fat plain Greek yogurt: you can use non fat plain or Greek yogurt. I like to use Fage or Choabni for the thickness. 
• Regular white granulated sugar: using regular sugar creates a crystalized/caramelized glaze when it’s baked. For cinnamon drizzle, I recommend using real sugar vs. a sugar sweetener. 
• Ground cinnamon: for the drizzle
• Light butter: melted. I use Land O’ Lakes light butter made with canola oil

What kind of pan do I use to make this Skinny Apple Cinnamon Bundt Cake?

I love using a 12-cup bundt cake pan for this particular recipe.

Click HERE for a bundt cake. If you don’t have a bundt pan. You could use a 9×13 or 3-quart baking dish. 

Can I make muffins instead of a bundt cake?

YES-this recipe can be made into 12 regular size muffins, if you prefer single servings.

Spray a 12 cup muffin tin with nonstick cooking spray. Evenly distribute batter into 12 cup muffin tin and cinnamon drizzle over each muffin.

Bake at 350 degrees for 15-18 minutes.

How do I make this Skinny Apple Cinnamon Bundt Cake?

Preheat oven to 350 degrees. Spray a bundt cake pan or 9×13 baking pan with non stick cooking spray.

In a large mixing bowl, combine flour, baking powder, baking soda and zero point sugar sweetener.

Add chopped apples and stir to combine.

In a separate bowl, add eggs, vanilla extract, unsweetened applesauce, and non fat plain Greek yogurt. 

Whisk until combined.

Add wet ingredients to dry ingredients 

Gently mix until JUST combined – DO NOT OVER MIX. 

Pour batter into prepared pan.

In a small mixing bowl combine cinnamon, sugar and butter. 

Mix together until wet & well combined. Drizzle cinnamon butter over cake batter.

Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean.

Allow cake to cool for at least 10 minutes before removing from bundt pan onto a wired rack. 

Serve with fat free cool whip or drizzle sugar free caramel syrup over the top, if desired. 

 

Ingredients:

• 1 and 1/2 cups All-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 cup zero point white granulated sugar sweetener – I use Lakanto Monkfruit Classic or Baking Sweetener
• 2 small apples, peeled and finely chopped
• 2 large eggs or 4 egg whites 
• 2 tsp vanilla extract
• 1/2 cup unsweetened applesauce 
• 1/2 cup non fat plain Greek yogurt

Cinnamon Butter Drizzle: 

• 2 Tbsp regular white granulated sugar 
• 1/2 tsp ground cinnamon
• 2 Tbsp light butter,melted- I use Land O’ Lakes light butter made with canola oil

Directions: 

1. Preheat oven to 350 degrees. Spray a 12-inch bundt cake pan or 9×13 baking pan with non stick cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and zero point sugar sweetener. Add chopped apples and stir to combine.
3. In a separate bowl, add eggs, vanilla extract, unsweetened applesauce, and non fat plain Greek yogurt. 
4. Whisk until combined.
5. Add wet ingredients to dry ingredients and gently mix until JUST combined – DO NOT OVER MIX. 
6. Pour batter into prepared pan.
7. In a small mixing bowl combine cinnamon, sugar and butter. Mix together until wet & well combined. Drizzle cinnamon butter over cake batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean. Allow cake to cool for at least 10 minutes before removing the cake from pan onto a wire rack.
9. Serve with fat free cool whip or drizzle sugar free caramel syrup over the top, if desired. 

Makes 12 slices or muffins

3 Points® per slice or muffin

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

• Try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a more sweeter cake, try Gala or Fuji.  I like to use 1 Gala + 1 Honeycrisp apple. 
• You can save yourself one point if you omit the cinnamon sugar drizzle.