French Apple Cake
Autumn means a trip to Leavenworth for Oktoberfest and a time to stock up on fresh-picked apples. This straightforward apple cake is mostly apples. I have used einkorn flour to reduce the glycemic effect of regular flour. If you cannot find them, at least buy organic flour, as it is not pre- and post-treated with glyphosate, a carcinogen. (In Europe, it is a banned substance.) Also, using allulose rather than sugar will reduce the glycemic effect and has no aftertaste like many other sugar substitutes. The flavor is pure apple heaven. Serve with a dollop of crème fraîche or vanilla ice cream.
8 servings
INGREDIENTS:
2 tablespoons soft butter
1 ½ to 2 pounds Granny Smith apples(4 apples), peeled, cored, quartered
1 teaspoon lemon juice
1 tablespoon Apple Jack
¾ cup einkorn all-purpose flour or organic all-purpose flour
Pinch of salt
¾ teaspoon baking powder
2 large eggs, at room temperature
¾ cup allulose or granulated sugar + 1 tablespoon
½ teaspoon vanilla extract
4 ounces (115 grams) butter, melted
DIRECTIONS:
Preheat oven to 350°F. Butter the bottom and sides of a nine-inch springform pan, then line the bottom with parchment paper. Place on a foil-lined baking sheet, as there will be dribbles.
Slice the apples on a mandolin (about ⅛ inch crosswise). Place in a microwave-proof bowl and microwave for two to three minutes, until pliable. Toss with lemon juice and Apple Jack and set aside for fifteen minutes to cool.
Whip the flour, salt, and baking powder together in a small bowl.
In a large bowl, whip the eggs until foamy. Whip in the sugar and vanilla, then the dry ingredients. Add the melted butter. Whip until smooth. Fold in the cooled apple slices.
Using a spatula, spread batter with apples to create an even, smooth, compact layer in the prepared pan. Top with one tablespoon of allulose.
Bake until golden brown and a toothpick inserted in the center comes out clean, about forty-five minutes to one hour. Transfer to a wire cooling rack. Cool for five minutes, then run a paring knife around the sides of the pan. Gently remove the sides of the pan. And cool for one to two hours. Cut into eight wedges and serve.
French Apple Cake
Autumn means a trip to Leavenworth for Oktoberfest and a time to stock up on fresh-picked apples. This straightforward apple cake is mostly apples. I have used einkorn flour to reduce the glycemic effect of regular flour. Also, using allulose rather than sugar will reduce the glycemic effect and has no aftertaste like many other sugar substitutes. The flavor is pure apple heaven. Serve with a dollop of crème fraîche or vanilla ice cream.
Ingredients
- 2 tablespoons soft butter
- 1 ½ to 2 pounds Granny Smith apples(4 apples), peeled, cored, quartered
- 1 teaspoon lemon juice
- 1 tablespoon Apple Jack
- ¾ cup einkorn all-purpose flour or organic all-purpose flour
- Pinch of salt
- ¾ teaspoon baking powder
- 2 large eggs, at room temperature
- ¾ cup allulose or granulated sugar + 1 tablespoon
- ½ teaspoon vanilla extract
- 4 ounces (115 grams) butter, melted
Instructions
- Preheat oven to 350°F. Butter the bottom and sides of a nine-inch springform pan, then line the bottom with parchment paper. Place on a foil-lined baking sheet, as there will be dribbles.
- Slice the apples on a mandolin (about ⅛ inch crosswise). Place in a microwave-proof bowl and microwave for two to three minutes, until pliable. Toss with lemon juice and Apple Jack and set aside for fifteen minutes to cool.
- Whip the flour, salt, and baking powder together in a small bowl.
- In a large bowl, whip the eggs until foamy. Whip in the sugar and vanilla, then the dry ingredients. Add the melted butter. Whip until smooth. Fold in the cooled apple slices.
- Using a spatula, spread batter with apples to create an even, smooth, compact layer in the prepared pan. Top with one tablespoon of allulose.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about forty-five minutes to one hour. Transfer to a wire cooling rack. Cool for five minutes, then run a paring knife around the sides of the pan. Gently remove the sides of the pan. And cool for one to two hours. Cut into eight wedges and serve.
Nutrition Facts
Calories
311Fat (grams)
16 gSat. Fat (grams)
10 gCarbs (grams)
40 gFiber (grams)
2 gNet carbs
37 gSugar (grams)
28 gProtein (grams)
4 gSodium (milligrams)
188 mgCholesterol (grams)
87 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.