Craving for some warm, sweet, soft and fluffy cinnamon rolls, but not keen on all the time needed for kneading and dough proofing?
How about getting one in the form of a fuss-free quickbread / loaf cake?
And what if I'm telling you that it's a healthy, low calorie, reduced sugar one?
So let's get over with the ingredients (for 1 standard loaf pan of 10 - 12 slices) to get started!
For the cake
250g plain yogurt
(not greek, but not too watery)
205g plain flour
45g oat fibre
(or replace with more flour)
80g baking stevia blend
60g vegetable oil
2 eggs
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp vanilla extract
1/4 tsp almond extract
a pinch of salt
recipe adapted from theclevermeal
For the filling/swirl
120g applesauce
(I used homemade, but you can get store-bought)
65g brown sugar
1 tsp ground cinnamon
1/4 mixed spice (optional)
First up, make sure that your ingredients (especially yogurt and eggs) aren't too cold, if not the batter might form curds while you mix. Well, not that it's the end of the world anyway, you can still mix in the flour and bake it off, though.
In a clean bowl, add in your applesauce, brown sugar, cinnamon and mixed spice and stir to combine. Then, set this aside.
Next, in a large clean bowl, crack in your eggs and add in the sugar, whisking until the sugar granules has dissolved. Then, add in the oil and whisk until the oil is fully incorporated before adding in the (not too cold) yogurt, vanilla and almond extracts. There may be a little curdling (especially if your yogurt is too cold) but no worries, just add in the rest of the dry ingredients and fold with a spatula until everything is just combined.
Line your loaf pan with parchment paper or spray it down with some non-stick cooking spray. Then, pour in half of the batter and level it out with your spatula. Get your bowl of applesauce-sugar mixture and spoon half (or slightly more than half) of the mixture over the top of the cake batter. Spread them out as evenly as you can. Then, pour the remaining cake batter over the top and level our the surface again with your spatula. Then, drop dollops of the remaining applesauce-sugar mixture over the surface, before swirling the dollops all over the cake to give it a marbled look. You can do so by simply sticking a butter knife right down the centre of the loaf pan and just swirling it around randomly.
Then, bake at 160 degrees Celsius (fan setting) for 30 to 40 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Allow the cake to cool off slightly in the pan before taking it out of the pan and letting it cool completely on a wire rack.
As you can see, due to high yogurt content, this cake is ridiculously moist (hovering at the brink of being mushy, actually) and soft. I know the slices looked gummy, as if they've not risen properly, but that's actually because my knife has smoothen out the moist crumbs with my slicing motion.
Yes, it's THAT moist.
Flavour wise, if you're a fan of cinnamon rolls or apple pies, then this is your jam!
While the yogurt has made the cake extremely tender and moist, the applesauce-sugar filling has packed the cake with a strong punch of the tart applesauce (since I've made my own, I added some sliced of lemon to make my applesauce tart), with a lovely brown sugar and cinnamon sweetness.
Best of all, due to the reduced sugar and reduced oil recipe, 1 decent slice of the cake is only barely 170 kcals, and packs a decent amount of protein and fibre!
Till then,
Mia Foo
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