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This post is sponsored by Sweet’N Low®, America’s favorite pink zero-calorie sweetener. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.
Christmas is just weeks away. During the busy holiday season, we tend to entertain more. Whether it’s for coffee or a meal, there’s some preparing to do. Something we always have on hand during the holiday season and throughout the rest of the year is Sweet’N Low®. It’s a great option for folks looking to cut sugar and/or calories. One of those familiar pink packets is as sweet as two teaspoons of sugar and dissolves easily in both hot and cold beverages. And, that’s not all.
Did you know that Sweet’N Low® can be used for baking? Both the Sweet’N Low® 8oz Bulk Box and Sweet’N Low® packets can be used in cooking and baking.
This year, I’m recreating one of my favorite traditional family recipes with Sweet’N Low®. What dessert, you ask? Pound cake.
Pound cake is perfect for the holiday season. It can be dressed up with toppings or eaten as is. It can be eaten warm or at room temperature. It can be used for a family treat just as well as for entertaining. The thing about pound cake is that it calls for quite a bit of sugar. What better recipe to try reducing sugar in!
Here’s how I used Sweet’N Low® to make Apple Pound Cake.
- bundt pan
- measuring cups
- measuring spoons
- cutting board
- potato peeler
- cooling rack
- 2 cups all purpose flour
- 4 tsp baking powder
- 2 tsp apple pie spice
- 1/2 cup butter (1 stick), melted
- 4 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 cup sugar
- 8 tsp Sweet’N Low® 8oz Bulk Box or 40 Sweet’N Low® packets
- 2 Golden Delicious apples, chopped
- nonstick cooking spray with flour
- OPTIONAL TOPPINGS – confectioners sugar, whipped cream, ice cream, sugar glaze, caramel
Preheat oven to 350 degrees F.
Place the flour, baking powder and apple pie spice into a medium sized glass bowl and whisk together.
Place the Sweet’N Low® and the sugar into a small mixing bowl and whisk together.
Put the eggs, melted butter, oil and vanilla into a large mixing bowl and whisk together.
Add the Sweet’N Low®/sugar mixture to the large mixing bowl with the egg mixture and combine.
Slowly add the flour mixture to the large mixing bowl, stirring thoroughly until everything is combined and smooth.
Peel and chop the apples. I like to have a mixture of small pieces that will almost dissolve into the cake and large pieces that stay intact after baking.
Add the chopped apples to the large mixing bowl and gently stir until they are coated and combined.
Spray the bundt pan with nonstick cooking spray with flour. Be sure to spray very liberally.
Gently pour the cake batter into the prepared bundt pan. Carefully smooth the mixture so that it’s evenly distributed around the pan.
Bake for 40-50 minutes. You’ll know the cake is ready when it has turned golden brown and a toothpick inserted comes out clean.
Place the bundt pan onto a cooling rack for 10 minutes.
Place a plate on top of the bundt pan. Carefully holding the plate and pan, turn the pan over and place the plate onto the table.
Gently lift the bundt pan. It should come right off. Should you feel it starting to resist, let it sit for a few more minutes and try again.
Let the cake finish cooling.
Slice and serve when ready. If you want to dress it up a little you can add a dusting of confectioners sugar, put a little whipped cream or ice cream, or even drizzle some glaze or caramel on top.
For more information on Sweet’N Low® and for more sweet seasonal recipes, visit www.facebook.com/sweetnlow or the Sweet’N Low® website. You can also keep up with Sweet’N Low® on Twitter, Pinterest, and Instagram.