Apple Cakes with Lemon Sauce Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1/4 cup sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 egg white
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 cup cold water
- 2 tablespoons shortening
- 1-1/2 teaspoons butter
- 1/4 cup chopped pecans
- 1-1/2 teaspoons lemon juice
- lemon sauce:
- 1 cup shredded peeled apple
- 2 tablespoons plus 2 teaspoons sugar
- Carbohydrate 47.1537016808172 g
- Cholesterol 65.7896072520513 mg
- Fat 41.7462645636202 g
- Fiber 2.35892922958755 g
- Protein 6.40260324217096 g
- Saturated Fat 18.9436466367845 g
- Serving Size 1 1 serving (168g)
- Sodium 7565.44550773671 mg
- Sugar 44.7947724512296 g
- Trans Fat 2.58574593112604 g
- Calories 578 calories
Directions In a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg white until combined. Combine the flour, baking soda, cinnamon, salt and nutmeg; add to shortening mixture just until combined. Fold in apple and pecans (batter will be thick). Divide between two 8-oz. ramekins or custard cups coated with cooking spray. Bake at 325degrees for 28-30 minutes or until a toothpick comes out clean. In a small microwave-safe bowl, combine the sugar, cornstarch and water until smooth. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring every 30 seconds. Stir in lemon juice and butter until blended. Spoon over warm cakes. Yield: 2 servings. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Apple Cakes with Lemon Sauce in Cooking for 2 Winter 2007, p31 Nutritional Facts 1 cake with about 3 tablespoons sauce equals 560 calories, 26 g fat (6 g saturated fat), 8 mg cholesterol, 362 mg sodium, 78 g carbohydrate, 4 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
