APPLE
CINNAMON COFFEE CAKE
Do you miss apple coffee cake from your
high-carb days? I did too, until I made
this recipe based on an old beloved recipe of mine from yesteryear. I think
this low-carb version is even nicer! It has a much better texture in my opinion. It's the same thing with my favorite banana loaf recipe. It also tastes way better than the high carb version, and I'm not kidding or being big-headed about it. It is just the case. Some desserts simply taste better with the Gluten-Free Bake Mix, I find. Even high-carbers enjoy our low-carb desserts and when that happens it is indeed a win! Taste white flour and compare my bake mix...there is a difference. The bake mix is actually tasty and the white flour has no flavor...sort of like sawdust really.
NOTE: For another popular APPLE CAKE that is actually more apple than cake...CLICK HERE!
NOTE: For another popular APPLE CAKE that is actually more apple than cake...CLICK HERE!
and another:
3 small
apples, peeled, cored and sliced
(Granny Smith, if possible)
21/2 cups Gluten-Free Bake Mix 2 (625 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/4 tsp
salt (1 mL)
2/3 cup
unsalted butter, softened (150 mL)
3 eggs
sugar
1/2 cup
whipping cream (125 mL)
1/3 cup
granulated erythritol (75 mL)
11/2 tsp unflavored gelatin (7 mL)
Pecan Crumb Topping:
1/2 cup
toasted pecans, chopped
1/4 cup
Gluten-Free Bake Mix 2 (60 mL)
4 tsp powdered erythritol (20
mL)
1/2 tsp
cinnamon (2 mL)
2 tbsp butter, melted (30 mL)
Preheat oven to 350°F (180°C). Place apples in casserole dish with a little
water and microwave 1 to 2 minutes to soften. Grease a 9 x 13-inch (23 x 33 cm)
glass baking dish. In large bowl, combine
Gluten-Free Bake Mix 2, baking powder, baking soda, cinnamon and salt;
stir together well.
In
food processor or mixer bowl, process butter.
Add eggs, liquid sweetener, whipping cream, erythritol and gelatin. Process a couple of minutes. Add dry ingredients; process. Spread batter evenly in prepared baking dish.
Push apple slices into batter (batter does not need to cover apples). Sprinkle with Pecan Crumb Topping. Bake 25 to 30 minutes, or until a knife
inserted in center comes out clean, and surface is golden brown. Serve with Creme Fraiche or sweetened whipped cream. I like this coffee cake at room temperature or slightly warm, but my husband preferred it chilled.
Pecan
Crumb Topping: In small bowl, combine pecans, Gluten-Free
Bake Mix 2, erythritol and cinnamon.
Stir in melted butter and liquid sweetener, if using.
Yield: 24 servings
1
serving
159.5
calories
3.3
g protein
14.1
g fat
0.4 g fiber
4.8
g net carbs
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