Apple, Cranberry, Walnut Cake
CHEF’S NOTE: Take advantage of the season. This cake is designed for fall and winter when apples are at their best in the northern hemisphere and cranberries are inexpensive and very available.
- 1/2 – stick of butter at room temperature *
- 1/4 cup vegetable oil
- 1 – cup GRANULATED SUGAR SUBSTITUTE
- 3 – large eggs at room temperature
- 1 tsp. pure vanilla extract
- 2 – tbsp. sour cream
- 1/2 – tsp. apple cider vinegar
- 2/3 -cup flour (you can replace up to ½ the amount with whole wheat flour)
- 1/2 cup toasted walnuts cooled
- 1-tsp. cinnamon
- 1 - tsp. ginger 1/8 tsp. nutmeg (optional)
- 1/8 - tsp. ground cardamom (optional)*
- 1– tsp. baking powder
- 1– tsp., baking soda (1/2 into dry mix, ½ into wet mix)
- 1 1/2 - small apples (4-5 ounce)
- 1/2 - cup toasted walnuts (chopped)
- 1/2 - cup cranberries (roughly chopped)
- NOTE: Cardamom is sometimes hard to find sometimes. If you can find it, it adds a nuance to the cake. I keep my ground cardamom frozen.
- When using GRANULATED SUGAR SUBSTITUTE cakes do not brown the same way or rise the same way as when using sugar. I have replaced 1/3 of the flour in the original recipe with ground nuts. This cuts the carbohydrate count, adds fiber and protein. Because artificial sweeteners don’t react the same way as sugar the cakes don’t rise, I use the sour cream baking soda and vinegar to help the cakes get a little more loft. I like to use a small (6 cup) BUNDT PAN WELL GREASED TO AVOID STICKING but you can also use an 8-9 inch springform pan. HOW I PREPARE THE RECIPE:
- Pre heat oven to 350
- Dry Mixture: In a food processor: Combine nuts and 1/3 cup flour. Pulse until the nuts are totally pulverized. Add all the spices. Pulse until combined. Add final 1/3 cup of flour, ½ tsp. of baking soda, and the baking powder and pulse until combined. (I often do this a day ahead)
- Wet Mixture (Easiest if you have a stand mixer): Cream butter and GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl
- Add vanilla
- Add remaining ½ tsp. of baking soda to sour cream and vinegar. Stir to combine. Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.
- Peel and core the apples. Chop ½ of 1 apple finely. Shred the second apple on the coarsest side of a box grater.
- When the wet and dry ingredients are combined, add the fruits and nuts, stirring until just incorporated.
- Spoon into baking pan and bake for 26-28 minutes or until tester comes out dry from the center.
- Let cool on a rack before unmolding onto a plate
Per serving (serves 8)
- calories: 115
- calories from fat: 62
- cholesterol: 0mg
- fiber: 1.1mg
- potassium: 43mg
- protein: 1.1g
- saturated fat: 1.4g
- sodium: 1mg
- sugars: 3.0g
- total carbohydrates: 12.1mg
- total fat: 6.9g
- trans fat: 0g
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
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