Servings: 10

Weight Watcher Smart Points: 11

Preparation Time: 20 Minutes

Cooking Time: 55 Minutes

Ready In: 75 Minutes


  • ½ cup coconut-almond milk (you can use just almond or just coconut milk)
  • 3 McIntosh or Jonathan apples (about 1½ pounds), peeled, cored, and cut into 8 wedges
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1½ cups all-purpose flour
  • Granulated sugar, for pan
  • ¼ teaspoon ground cinnamon
  • ¾ cup packed light-brown sugar
  • 2 tablespoons packed light-brown sugar
  • 1 cup (1/2 pint) raspberries
  • ½ teaspoon salt
  • 3 tablespoons slivered almonds
  • 2 tablespoons cold unsalted butter,cut into pieces


  1. Preheat oven to 375 degrees.Spray with cooking spray or butter a 9-inch springform pan, and dust with granulated sugar.In one Large bowl whisk together flour, baking powder, and salt in a bowl.In a medium bowl whisk together melted butter, ¾ cup brown sugar, milk, and eggs in another bowl.Whisk butter mixture into flour mixture.Spread batter evenly into prepared pan.Arrange apple wedges over batter, and sprinkle with raspberries.Gently press fruit into batter.In a small bowl combine brown sugar, cinnamon, almonds and sprinkle over fruit
  2. Dot with 2 tablespoons butter.Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes.Let cool before removing from pan.

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