Healthful Recipes
	Desserts

	Nutmeg Cake

This spicy dessert provides just the finishing touch to a fall or winter meal.

Vegetable spray
1 C. fat-free or low-fat buttermilk, room temperature
1/2 t. vanilla extract
Cake
2 C. all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. freshly grated or ground nutmeg
1 C. sugar
1/2 C. unsweetened applesauce
2 eggs or egg substitute equivalent
1 T. unsaturated vegetable oil
1 t. butter flavoring
Topping
2/3 C. uncooked quick-cooking oatmeal
1/3 C. firmly packed dark brown sugar
2 T. finely chopped pecans, dry-roasted
1/2 t. freshly grated or ground nutmeg
2 T. light margarine, melted
3 T. (approximately) fat-free milk

1. Preheat oven to 350 degrees F.
2. Spray 13x9x2-inch baking pan with vegetable oil spray.
3. Dust pan with flour; shake off excess. Set aside.
4. For cake, in medium bowl, sift together flour, baking powder, baking soda, nutmeg.
5. In large bowl, beat sugar, applesauce, egg substitute, oil, and butter flavoring until smooth.
6. Gradually add flour mixture and buttermilk alternately, beginning and ending with flour; beat after each addition.
7. Stir in vanilla. Pour into baking pan.
8. Bake for 30 to 35 minutes, or until a toothpick inserted in center comes out clean.
9. Meanwhile, for topping, combine oatmeal, brown sugar, pecans, and nutmeg in a small bowl, stirring well.
10. Stir in margarine.
11. Slowly add milk, stirring constantly, until mixture is spreading consistency (some milk may remain). Spread on hot cake. Serve warm.

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YIELD:: 16 servings

NUTRITION ANALYSIS PER SERVING: Calories, 178; Cholesterol, 1 milligrams; Sodium, 152 milligrams; Fat, 3 grams; Protein, 4 grams; Carbohydrates, 34 grams; Dietary Fiber, 1 grams (0 percent of calories from fat)