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Skinny Apple Cinnamon Bundt Cake

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
  • 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.
Yield: 12

Skinny Apple Cinnamon Bundt Cake

Skinny Apple Cinnamon Bundt Cake

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!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

Cake Ingredients:

  • 1 and 1/2 cups All-purpose flour- I use Gold Medal
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 3/4 cup zero point white granulated sugar sweetener - I use Lakanto Monkfruit Classic or Baking Sweetener
  • 2 apples, peeled and finely chopped* see notes
  • 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

Instructions

    Preheat oven to 350 degrees. Spray a 12-inch bundt cake pan or 9x13 baking pan with non stick cooking spray.
    In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, 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 and 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 the cake from pan onto a wire rack.
    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

Notes

What kind of apples should I use?

Try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a sweeter experience, go with Gala or Fuji. I usually use 1 Gala + 1 Honeycrisp apple.

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.

You can omit the cinnamon sugar drizzle to save one PersoanlPoint per serving. .

Smartpoints: GREEN: 3 Smartpoints per serving or 1 Smartpoint each without the cinnamon sugar drizzle if using egg whites
BLUE/ PURPLE: 3 Smartpoints per serving or 1 Smartpoint each without the cinnamon sugar drizzle 

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 111Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 173mgCarbohydrates: 28gNet Carbohydrates: 27gFiber: 1gSugar: 33gProtein: 7g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.

Sandi

Monday 16th of October 2023

Made this was wonderful. Was wondering if you could freeze this after it cools?

Lori

Monday 18th of September 2023

I made this today but I made muffins instead of cake. Smell and taste is delicious. My only question is why would the tops cave in?

Karen

Saturday 8th of April 2023

⭐️⭐️⭐️⭐️⭐️ so delicious! I made this to take to a friends house as a dessert for a dinner she was hosting. Everyone loved it! Making it again tonight! Thanks for the recipe

Sue

Saturday 24th of September 2022

I want to make this right away! My question is if you make it as a Bundt cake, won’t the drizzle be on the bottom when you take it out of the pan?

Favorite WW Apple Recipes - Pound Dropper

Tuesday 19th of October 2021

[…] Skinny Apple Cinnamon Bundt Cake […]

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