DUTCH APPLE CAKE
I have made an apple cake along these lines before but it had
less cake than this recipe. I think this
cake is even nicer. It has a lovely
texture even shortly after coming out of the oven. When freshly baked the bottom and sides of
the cake are a little crusty which I thought was lovely. It will soften completely by the next
day, however, but it is still fantastic. I prefer this cake served at room
temperature, therefore, store in the refrigerator overnight and remove an hour
before serving. It is lovely served with
my Crème Fraiche.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1 There is another article and video here: Part 2.
13/4 cups Gluten-Free
Bake Mix 2, OR (425 mL)
Grain-Free
Bake Mix, OR 2 cups Keto
Bake Mix (500 mL)
1 tsp baking
powder (5 mL)
1/4 tsp cinnamon (1 mL)
1/8 tsp nutmeg (0.5 mL)
1/8 tsp salt (0.5 mL)
1/2 cup
unsalted butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to
equal 1 cup (250 mL)
sugar
1/4 cup granulated sweetener, OR
(60 mL)
6
coffee sweetener packets
4 eggs
11/2 tsp
vanilla extract (7 mL)
1/4 cup sour cream (60 mL)
1/4 cup whipping cream (60
mL)
2 cups thinly
sliced apple (500 mL)
Cinnamon
Sprinkle Topping:
1/4 cup powdered sweetener, OR (60 mL)
your
preferred sweetener
1/2 tsp cinnamon (2
mL)
Preheat
the oven to 350°F (180°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, OR alternative bake mix, baking powder, cinnamon,
nutmeg and salt. In
bowl with mixer, beat together butter, liquid sweetener, granulated sweetener, OR coffee
sweetener, eggs and vanilla extract.
In small bowl, combine sour cream and whipping cream. To the wet ingredients in the bowl with mixer
add the dry ingredients alternately with the sour cream mixture. Beat until smooth. Fold in apples and turn out into a greased
8-inch (20 cm) springform pan. Smooth
out the top.
Cinnamon Sprinkle Topping: In
small bowl stir together powdered sweetener, OR alternative and cinnamon.
Sprinkle topping over cake batter. Bake about 45
minutes or until knife inserted in center comes out clean. After 30 minutes, it may be necessary to
cover lightly with foil to prevent the cake from becoming too dark brown. Allow
cake to cool completely before running a knife along the edges of the
springform pan and unlatching the spring.
Helpful Hints: This cake might look fully baked at about 30
minutes, but don’t be fooled. Check the
center using a knife to see if there is still uncooked cake batter. My cake took 45 minutes to bake.
Yield: 10 servings
1
serving/Keto Bake Mix
242.2
calories
6.1
g protein
20.3
g fat
0.5 g fiber
7.9/6.9 g net carbs
