Preach not to others what they should eat, but eat as becomes you, and be silent. —-Epictetus

Wednesday, March 30, 2011

Applesauce Cake

 I opened a huge number 10 can of applesauce for my boys as a part of last nights dinner.  So then I needed to use it up.  I found a recipe for applesauce cake and made one for them and altered a few things to make one for me. So I started with a bunch of almonds and put them in my bosch with the blades.  Then I ground it into a finer flour with my handy dandy mill.  The recipe called for 2 Cups of flour so I substituted 2 Cups of almond flour which has about 6 carbs per cup instead of 40 carbs per cup in the white flour.  The only other substitution I made was using Splenda instead of the Brown Sugar. The square pan is the Low Carb cake and the round one is for everyone else.  I am thinking I can freeze the cake and eat it a bit at a time.

 
For cake
  • 2 cups all-purpose flour (Substitute Almond Flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar (Substitute Splenda)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (Add one more egg)
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup walnuts (optional), toasted (see Tips), cooled, and chopped
For frosting
  • 5 oz cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 1/4 teaspoon pure vanilla extract
  • 1 cup confectioners sugar (Substitute Splenda)
  • 1/2 teaspoon cinnamon
  • Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.
Make cake:
  • Whisk together flour, baking powder, baking soda, salt, and spices.
  • Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).
  • Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.
Make frosting:
  • Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
  • Spread frosting over top of cooled cake.

1 comment:

  1. The cake turned out all right but was kind of 'wet'. Next time I will cook it longer.

    ReplyDelete