Soft & Fluffy Apple Cake w. Fresh Apples - Quick & Easy - Recipe # 173
This easy recipe can be made in less than an hour. For this baked apple cake gâteau, I use pieces of apple, which give a delicious moisture to this spongy cake. Made with simple ingredients, you probably already have all you need for the cake in the kitchen cupboards :-)
Ingredients :
3 large apples (of your choice)
100 gr / 7 tbsp. / 0.9 stick melted butter (salted preferably) - melt in microwave
100 gr / 0.5 cup sugar
2 eggs
125 gr / 1 cup flour
1 tsp baking powder
a pinch of salt
Bake for around 30 minutes at 170 deg. C / 340 deg. F
Instructions:
- Cut the peeled apples into smaller dice
- Melt the butter, and set aside
- Whisk together eggs and sugar and add the melted butter
- Add the apples to the mixture
- Sift in flour and baking powder, and stir gently
- Pour the mixture into a springform pan (we used a 20 cm springform pan)
- Sprinkle sugar and chopped almonds on top
- Bake in a preheated oven at 170 deg. C. / 340 deg. F. for around 25 minutes
- Serve the cake lukewarm with a good sour cream (preferably 38% fat) or cold whipped cream and enjoy!
Music:
Glass - Anno Domini Beats
YouTube Royalty Free Music
Apple Crisp Recipe - no butter - low fat dessert
Here’s a butter-free low fat apple crisp recipe for anyone looking to reduce fat but still enjoy dessert. I eliminate the butter in this dessert recipe and substitute healthy safflower oil instead. I take it easy on the refined sugar by using sweeter apples. You can peel the apples if you prefer, but I like to leave the apple skins on for added texture and nutrition. To view or print the complete healthy apple crisp recipe, visit
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What you need for this Low Fat Apple Crisp Recipe
FRUIT BASE:
6-8 small/medium APPLES
1 LEMON juiced
¼ cup SUGAR
1 Tbsp CINNAMON POWDER
3 Tbsp CORNSTARCH
2-4 Tbsp freshly grated GINGER (lots of ginger is a good idea)
TOPPING:
1 cup ROLLED OATS
½ cup ALL PURPOSE FLOUR
½ cup ground FLAXSEED or ALMOND MEAL
¼ cup BROWN SUGAR
½ cup SUNFLOWER, SAFFLOWER, or CANOLA OIL
½ cup chopped WALNUTS or PECANS
¼ tsp SALT
1 tsp CINNAMON POWDER
1 tsp CARDAMOM POWDER
How to Make an Easy Apple Crisp
Quarter apples and cut out the core, then slice apples into ¼” thickness.
Heat 1 Tbsp of oil in a pot on medium high heat and add apples. Reduce heat to medium and cook apples about 5 minutes until they just begin to soften.
Turn off the heat and add the ginger, lemon juice, and lemon zest. Toss with the apples.
Combine the sugar, cinnamon, and cornstarch and then toss with the apple/ginger mixture.
Lightly oil the bottom and sides of an 8” X 8” baking dish and spread the apple mixture evenly.
In a bowl, combine all of the topping ingredients and mix together well.
Distribute the mix evenly over the apple base.
Bake uncovered in an oven preheated to 350˚F for about 50 minutes to 1 hour.
Once the topping is browned and the edges begin to bubble, the crisp is done.
Remove from the oven and let sit about 30 minutes before serving.
Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
RECIPE:
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Keto/Low Carb Apple Spice Cake
The perfect addition to a holiday table or even for breakfast. Even for those who have apple harvest, adding actual apples to this cake recipe is still a better option than a cake full of flour and white and brown sugar. It is super moist and fluffy with a hint of apple from unsweetened apple sauce and it feels like you are biting into stewed apples at the bottom from cooking down the chayote squash in cinnamon and allulose.
#coconutflour #nutfree #proteinpowder
Ingredients, blog link and macros below!!!!
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Keto Apple Spice Cake
Stewed Chayote and Syrup
1 Lb./approx. 2 1/2 Cups Peeled and diced chayote squash
1 Cup Allulose
4 oz./1/2 Cup Water
1 tsp. Ground Cinnamon
Batter:
8 oz./1 Cup Avocado Oil or other neutral oil (can sub butter)
192 g/1 Cup Granular 1:1 Alternative Sweetener
96 g/1/2 Cup Brown or Golden 1:1 Alternative Sweetener
1 tsp. Vanilla Extract or any you would like (ex. Caramel or apple)
4 Eggs (room temp)
8 oz./1 Cup Unsweetened Apple Sauce (Can sub homemade alternative buttermilk, sour cream, yogurt, etc.)
120 g/1 Cup (approx.) Unflavored Whey Protein Isolate
75 g/1/2 Cup+2 Tbs. (approx.) Coconut Flour
1 tsp. Xanthan Gum
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Sea Salt
2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Clove
Macros for 1/16th
230 Calories
18 g Fat
24 g Total Carbs
3 g Fiber
18 g Sugar Alcohol
3 g Net Carbs
10 g Protein
Blog Post to Full Recipe:
How to make Supper moist Apple Cake and apple Sauce, no eggs, no butter and no sugar.
Apple Cake preparation
In a blender add 1 cup of soaked dates
Blend dates with the milk it was soakings in
Add 3 medium apple peel and chopped into small pieces
Add 3/4 cup of coconut oil
Add 1 cup of milk
Blend all of the above to a purée
In a bowl
Add 2 cups of oats flour
Add 1 1/4 tsp baking soda
Add 1 tsp ground cinnamon
Add 1/2 tsp ground nutmeg
Add 1/4 tsp salt
Mix dried ingredients before adding the wet ingredients
Brush your baking dish with coconut oil
Bake in a 350 degree oven for 45-50 minutes or until toothpick comes out dry
Apple sauce
5 apple peel and chopped into small pieces
Add to a pan
Add 1/2 cup brown sugar
Add 1 tsp cinnamon
Add the juice of 1/2 lime
Add 1/2 of water
Cook until sugar is melted and apple is soft
Enjoy apple cake with apple sauce
how to make spiced rum apple cake with oat crumble - easy apple cake recipe!
Spiced rum apple cake with oat crumble; softly-scented spiced cake with a layer of sweet apple slices and a crisp cinnamon oat crumble topping.
Original recipe posted on my site:
#cake #recipes #baking
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* ~ SPICED RUM APPLE CAKE RECIPE ~ *
INGREDIENTS (makes a small 7-inch cake, double for a taller cake or larger tin):
For the cake:
- 60g (4 tbsp) soft salted butter
- 60g (⅓ cup) soft dark brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 80g (⅔ cup) plain or 00 flour
- ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch of salt
- 1 small-medium sweet apple
For the oat crumble:
- 2 tbsp plain or 00 flour
- 2 tbsp rolled oats
- 1 tbsp soft dark brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 2 tbsp olive oil or melted butter
INSTRUCTIONS:
For the cake:
1) Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4 – and grease and line a 18cm (7 in) round cake tin.
2) In a large bowl, beat together your soft butter, sugar, and vanilla for 2-3 minutes until paler and fluffier.
3) Stir in the egg until combined. Don’t worry if it looks a bit lumpy or split, the dry ingredients will fix it!
4) Pour in the dry ingredients and the rum and gently stir in until JUST combined into a thick cake batter. (Over-mixing can make your cake come out tough or chewy, and no one wants that!)
5) Tip the mixture into your prepared tin, and smooth it out evenly.
6) Peel and cut your apple into thin slices.
7) Arrange the apple slices over the cake mixture. Set aside briefly to make your crumble topping.
For the oat crumble:
1) In a medium bowl, measure all your crumble ingredients and stir together until you have a chunky crumble.
2) Scatter your crumble mixture evenly over the apple slices.
3) Bake the cake in the preheated oven for 25-35 minutes (or 35-45 minutes if doubling the recipe) or until risen and deeply golden on top. When ready, a skewer inserted into the centre of the cake should be cleanly removed.
4) Remove the baked cake from the oven and allow it to cool completely in its tin.
5) Release the cake from its tin to serve with a dusting of icing sugar, or cream, or custard, or caramel sauce.
6) Enjoy!
*THANKS TO VALERIA, TINCU, E, AMELIA, CASEY, REBECCA, DAVE, AND WERLOCK FOR THE PATREON SUPPORT*
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