Cinnamon, apples, and caramelizing sugar—the aromas swirled through our house, making it a cozy refuge from the world. My new recipe smelled very good, that much I knew. But did taste as amazing as it smelled?
Yes! It did, although I did not use sugar. Instead I opted for Sugarlesse™. I was so happy to see that it browned just as sugar would, with 25% less calories to boot. I had been trying to bake with other sugar substitutes. For example, Stevia. I love stevia for sweetening puddings, sour fruit concoctions, yogurt, etc, but I only need a very small amount. This poses a problem when you want the structure that sugar provides, its satisfying flavor, and its ability to caramelize.
I bit into the fragrant, golden morsel on my fork. Depth of flavor and comfort greeted my tongue. The tender, unsweetened apples sang in chorus with the buttery pastry. The textures were united in one of those rare and fortunate marriages that can stand the test of time.
Another thing I loved about my Apple Cake is that it did not give me gas afterwards. Unfortunately, sugar substitutes like Maltitol creates a warlike scenario in my intestines of explosive proportions. Other sugar substitutes that contain Sorbitol, Xylitol, or other sugar alcohols have been shown to have unwelcome side-effects too. I didn’t feel any discomfort from Sugarlesse™.
This recipe is nutritious, as it contains 5 eggs. Therefore there is enough protein in it to be a meal in itself, with your beverage of choice. I leave the skins on the apples for added texture. They are very tender because you start the recipe by sautéing the apples.
3 tablespoons butter
1 tablespoon cinnamon
1 tablespoon mace or allspice
1 tablespoon vanilla
1−3/4 cups Sugarlesse™
5 extra large eggs
2 cups sifted unbleached flour.
1 stick of salted butter, soft or semi-liquid
Preheat oven to 350⁰F. Coat a 9” x 11” cake pan with cooking spray then lightly dust greased pan with fine breadcrumbs.
Core 6-7 apples. Cut them into even chunks. Sprinkle with lemon juice, cinnamon, allspice or mace and toss. Melt butter in frying pan and sauté apples until al dente - they will cook more in the oven later, so you don’t want them to turn to mush.
Blend soft or semi-liquid butter and Sugarlesse™ together until creamed. Add eggs, one at a time, while beating. Add vanilla. Add flour ½ cup at a time and continue to beat at high speed until batter becomes smooth.
Fold sautéed apples into the batter and pour all into cake pan. Lightly cover pan with foil and bake for ½ hour at 350⁰F. Take the foil off and continue to bake for another 45 minutes uncovered.
Preparation time: 25 minutes.
Baking time: 1 and ¼ hours.
Yield: 10 servings
Will we add this recipe to the * Made with Sugarlesse™ * Recipe Collection? What a question? It will go right into the next edition!