Looking for something new or just a twist on something old? Let's try this tasty apple cake that's always bold!
Course Dessert
Cuisine Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Ingredients
Beginner
2cupsFlour
2teaspoonBaking powder
1teaspoonSalt
4piecesEggs
2teaspoonVanilla
2stickButterroom temperature
2pieceApplediced
Optional
Sweetener to taste
Kitchen equipment
Ø9¾" / Ø24cm Spring baking form
Advanced
Filling
6lbsApple
1pieceLemon juice
2teaspoonCinnamon
3½ozWalnutground (optional)
Base
4cupsFlour
1tablespoonBaking powdercheck instructions on packaging
2sticks Butterroom temperature
1teaspoonVanilla
1teaspoonSalt
2piecesEggs
⅓cupSour cream
Topping
2Egg yolk
½teaspoonVanilla
Kitchen equipment
14" x 10" / 35cm x 26cm Baking tray
Instructions
Beginner
Measure flour, baking powder, salt, eggs, vanilla and room temperature butter into a mixing bowl. The butter needs to be soft, otherwise we'll have a hard time working it together with the dough. Don't forget the optional sweetener if any used.
Whisk everything together with an electric mixer. The dough is a bit on the tough side. Mix in a bit of milk if it's too hard to handle.
Dice the apple into ½" / 1cm sized cubes and fold it in the dough with a spatula.
Transfer the batter into the baking form. Flatten the top with a wet spatula or a spoon.
Put the apple cake into the middle rack of a 360°F / 180°C preheated oven for 35 - 40 minutes. For serving, confectioners sugar is used to drizzle on top but if we are off sugar, it won't be missing.
Advanced
Filling
Grate the apples. Some like to peel them, others don't. Hold the apples by the core and grate it around the core.
Remove excess juice by pressing the apples with our hands and place them into another bowl. The juice is tasty and keeps well in the fridge for a couple of days. Mix lemon juice (Lemon keeps the apple from browning) and cinnamon with the shredded apple. Keep it in the fridge until needed.
Base
Mix flour and baking powder together. Work in butter, vanilla, salt and sour cream by hand. Butter needs to be soft.
Divide the dough into two equal parts.
On a floured surface, roll one of the dough out to the size of the baking tray.
Flour the rolled out dough. Transfer the dough to the baking tray by loosely rolling it up onto the rolling pin and rolling it off over the tray (advanced technique).
Correct any mistakes by cutting excess dough then add it to the missing places. Poke holes into the dough by a fork. Roll out the other dough but wait until the filling is laid onto the first dough.
Assembly
Grind the walnut with a food processor if necessary then sprinkle it over the poked dough. Adding walnut is optional if on a diet just skip it.
Spread the shredded apple evenly over the walnut.
Transfer the second layer of dough onto the apple layer. Poke holes onto the dough. Make sure some of them goes through otherwise the steam of the apple can't escape and may break the dough.
Topping
Whisk two egg yolks and a bit of vanilla. Brush the top of the apple cake with the egg wash.
Place the apple cake into the middle rack of a 360°F / 180°C preheated oven for 30 - 40 minutes until golden brown.