This Weight Watchers-friendly Apple Hurricane Cake is a delightful treat that is perfect for satisfying your sweet tooth while keeping an eye on your smart points. Below is a revamped version of the classic recipe, with updated nutritional information and smart points calculation to fit into your Weight Watchers plan
Yield: Makes 8-10 slices
Preparation Time: 1 hour 30 minutes
Cook Time: 40 minutes
Ingredients:
For the Topping:
1 large egg
4 tablespoons granulated sugar (use a granulated sweetener for fewer smart points, if desired)
1 tablespoon cornstarch
1 cup unsweetened almond milk (or skim milk for fewer calories)
2 teaspoons vanilla extract
For the Cake:
1 1/2 apples, peeled, cored, and diced
Juice of 1/2 lemon
1/2 cup granulated sugar (or use a granulated sweetener to reduce points)
Pinch of salt
2 large eggs
2 teaspoons vanilla extract
1/2 cup unsweetened almond milk (or skim milk for fewer calories)
1 2/3 cups all-purpose flour (substitute with whole wheat flour for added fiber)
2 teaspoons baking powder
Powdered sugar for dusting (optional, use sparingly)
Instructions:
Prepare the Topping:
In a medium saucepan, combine the egg, granulated sugar, and cornstarch. Stir in the almond milk.
Heat over medium-low heat, whisking constantly until the mixture becomes frothy.
Once it begins to bubble, continue cooking for 5-10 minutes, whisking regularly.
Remove from heat and stir in the vanilla extract. Set aside to cool.
Prepare the Cake:
Preheat your oven to 350°F (175°C).
In a medium bowl, toss the diced apples with lemon juice. Set aside.
In a large bowl, combine the granulated sugar (or sweetener), salt, and eggs. Use an electric mixer to beat until pale and frothy.
Mix in the vanilla extract and almond milk.
Sift together the flour and baking powder, then blend into the wet ingredients until just combined, scraping down the sides of the bowl.
Gently fold the apples into the batter.
Pour the batter into a 9-inch tart or pie pan lined with parchment paper.
Apply the Topping:
Transfer the custard topping to a Ziploc bag and cut off one corner (or use an icing bag).
Starting from the center, pipe a swirl of custard outward. Repeat until the custard is used up.
Bake and Finish:
Bake for 30 minutes or until the top begins to turn golden brown. Cover with foil if it browns too quickly.
Allow the cake to cool for at least 1 hour at room temperature before removing from the pan.
Gently cover the top with a flat plate or cookie sheet, then turn the cake upside down. Remove the parchment paper and return the cake to the right side up.
If desired, lightly sprinkle with sifted powdered sugar before serving.
Nutritional Information (Approximate per serving, assuming 10 slices):
Calories: 190 kcal
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 75mg
