apple cake

Sugar Free Apple Cake

I am on a mission to continue my passion in baking but exploring ways to bake healthier. Recently bought a natural sugar alternative erythritol. Did an improvised version of this Apple Cake recipe I came across on The Fitness Tribe. I ran out of plain flour so I used a combination self raising wholemeal flour. I reckon wholemeal will give it a smoky rustic feel. It turned out really well to my surprise! :-)

  • 100 gm plain flour

  • 100 gm self raising wholemeal flour

  • 1 3/4 tsp. baking powder

  • 1/4 tsp. baking soda

  • 2 eggs

  • 1/4 cup. erythritol

  • 115gm melted butter

  • 1/2 cup milk

  • 2 medium-sized apples - Cut into thin slices

  • 2 medium-sized apples - diced. This is to mix it in with the batter.

Preheat oven to 350 F. Grease and flour a 9 inch round springform baking tin.

INSTRUCTIONS

  1. Sieve and mix the dry ingredients in a bowl ( plain flour, self raising flour, baking powder and baking soda)

  2. Beat the eggs in another bowl. Add erythritol, melted butter with milk.

  3. Mix in the dry ingredients into the wet ingredients. Mix all ingredients well with an electric mixer until smooth.

  4. Mix in the diced apples into the batter.

  5. Pour the cake batter to a 9 inch springform cake tin.

  6. Arrange the thin slices apple over the batter in a circular fashion.

BAKE IT

  1. Bake 40-45 minutes at 160 degree. Last 10 minutes I increase it to 180 degrees.

  2. Brush the cake top with apricot jam glaze.

  3. Cool on wire racks for 10 minutes.

https://www.thefitnesstribe.com/sugar-free-apple-cake/

French Apple Cake

Since I started my new found hobby in baking, I have baked this French Apple Cake recipe from Jenn Segal of Once Upon A Chef quite a number of times. I have since made some tweak to the recipe and this version seems to work best for my taste. What I have tweaked are the amount of sugar, the amount of apple and made replacement to the butter and the alcohol.

Original recipe from Jenn Segal

  • Servings: 6-8

  • Prep Time: 20 Minutes

  • Cook Time: 40 Minutes

  • Total Time: 1 Hour

INGREDIENTS

  • 125 g all-purpose flour, spooned into measuring cup and leveled-off

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 115 g unsalted butter or spread like Stork which I prefer, at room temperature

  • 95 g granulated sugar, plus 1 tablespoon for sprinkling over cake

  • 2 large eggs

  • 2 tablespoons southern comfort

  • About 550 gram of cooking apple or 2 large Granny Smith apple and 1 small regular Granny Smith apple. peeled, cored and cut into 1.5 cm cubes

  • Confectioners' sugar (optional), for decorating cake

The instruction is exactly the same to the original recipe by Jenn Segal

INSTRUCTIONS

  1. Preheat the oven to 165°C. Grease a 20 cm springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

  2. In a small bowl, whisk together the flour, baking powder and salt.

  3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

  4. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.