This month’s theme is fruit! Yum! So we are going to feature a recipe that petcretary used to make a lot…back in the days before she stopped with all the grain, etc. It was so yummy, peeps would ask her for the recipe! It went to many a potluck, too…
|This purrsuit of flavours is hosted by The Weimie Twins, Da Phenny and Da Nelly; and by Shoko and Tyebe from The Canadian Cats|
So here goes:
Dutch Apple Cake (Appelkoek)
200 grams butter about 7/8cup
150 gram brown sugar about 3/4 cup
2 envelopes Vanilla sugar, available at specialty stores, we use the brand Dr Oetker
300 gram all purpose flour about 2 3/8 cups, sifted
3 scant tsp baking powder
Pinch of salt
5 not too sweet cooking apples, such as GrannySmith, Spy or Cortland, or any firm, tart cooking apple; peeled and thinly sliced
!/2 small jar Apricot jam, thinned with some warm water
Cinnamon, Ginger or a combo; 1/2 Cup golden raisins or Cranberries
Cream the butter and add the sugars, til fluffy; then add one egg, and mix well. Add the sifted flour and the pinch of salt and the baking powder. If the dough becomes too thick, thin with some milk.
Grease a 9×11 baking dish, and place the dough into it, patting it into the dish and a little bit up the sides.
Press the apple slices in rows into the batter, and add optional ingredients as desired.
Make a wash with the remaining egg and a bit of water and brush this over the entire top of the cake.
Bake at 320F (160C) for about 45 minutes.
When cake comes out of the oven, immediately spread the thinned apricot jam all over it.
Cut into serving pieces when cooled.
Eat it all up quickly as it will get soggy if left too long…great for a crowd!
Here is a different kind of ‘apple’ recipe, for those of you who like us try to limit carbs…
Keto Friendly Apple Cake
* ▢ 2 cups fine almond flour
* ▢ ½ cup coconut flour
* ▢ ½ cup coconut melted
* ▢ ½ cup sour cream
* ▢ ½ + 1/4cup Swerve, regular/granular (or 1/2 cup truvia)
* ▢ 4 eggs
* ▢ 2 tsp pure vanilla
* ▢ 2 tsp baking powder
* ▢ ½ tsp salt
Apple Cinnamon Filling
* ▢ 2 cups granny smith apples peeled and chopped
* ▢ 1 cup brown sugar sweetener(Swerve-brown is fine)
* ▢ 6 oz butter melted (1.5 sticks)
* ▢ 2 tbsp almond flour
* ▢ 1 tbsp cinnamon
* Preheat oven to 350. Spray a 9×13 baking pan with cooking spray.
* Mix together all the cake ingredients. Spread in the prepared pan. This is a VERY thick batter.
* Mix together the filling ingredients. Spread on top of the cake batter.
* Bake at 350 for 40 min or until the cake is firm to the touch. A toothpick inserted in the center will come out with a few moist crumbs when it is done.
Nutrition: this cake has 18 large pieces. There are 4.3 NET carbs per piece. The recipe can be halved to fit an 8 x 8 pan and make 9 pieces.
Apples: If you just want this to be sugar free and aren’t counting carbs feel free to use 3-4 cups of chopped apples.
Substitutions: Swap the sour cream for Greek yogurt or coconut cream. Feel free to use any firm apples that you like.
To Reheat: If you prefer the cake to be warm, go ahead and heat it in the microwave for a few seconds. Start with 10 seconds and continue to heat as needed.
To Freeze: Store the cake in a sealed container in the freezer for up to 2 months. You can thaw it in the fridge overnight before serving.
If you really want to limit the carbs try this recipe:
Low Carb ‘Apple’ Crisp
Keto ‘Apple’ Crisp
This Keto ‘Apple’ Crisp is easy to make, has the perfect amount of fall spices, and is positively delicious. With my special ingredient, you can enjoy apple crisp and still keep it low carb! This delightful dessert is also gluten-free and grain-free too.
* ▢ 3 lbs jicama peeled and cut into thin slices about the size of an apple slice
* ▢ 1 cinnamon stick optional
* ▢ 1.5 cups brown sugar sweetener(Swerve-brown)
* ▢ 2 tsp cinnamon
* ▢ 1 tsp xanthan gum
* ▢ 2 cups almond
* ▢ ⅔ cup brown sweetener ie Swerve-brown
* ▢ 5 tbsp butter
* ▢ 1 tsp cinnamon
* Boil the jicama with a cinnamon stick until it softens. This will take 1.5-2 HOURS. It is super important to just boil the heck out of it until it loses its crunch. It will not soften more when baking. (OR see notes for how to cook in a pressure cooker/InstantPot).
* Cut the butter into the almond flour, sweetener, and cinnamon to form the crumb topping.
* Drain the jicama. Discard the cinnamon stick, if using. Add the sweetener and cinnamon. Sprinkle on the xanthan gum and mix well. Transfer into an 8×8 baking dish. Top with the crumb topping
* Bake at 350 for 35-40 minutes until the topping is golden brown.
Instant Pot: you can soften the jicama in the instant pot by cooking it on manual high pressure for 30 minutes with 1 cup of water and then letting the pressure release naturally.
Prep Time: prepare the jicama up to a day in advance and refrigerate it before making the crisp. It will save some time the day of making it when you are in a hurry.
To Reheat: place the keto ‘apple’ crisp in a microwave-safe bowl and warm it up for 25-30 seconds or until hot. Check it often because it will heat up quickly and will most likely have hot spots.
To Freeze: wrap up the cooled low carb ‘apple’ crisp and put it inside of a food container in the freezer for up to one month. Warm in the microwave after it has defrosted. The texture may be slightly different after being frozen.
There you are! Pick your fave and then ENJOY!!
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