APPLE & ALMOND CAKE
This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil - and it's gorgeous
Provided by Emma Freud
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
- In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
- While it's cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.
Nutrition Facts : Calories 377 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
ALMOND-APPLE COFFEE CAKE
I make this moist and tangy coffee cake for small gatherings or to give to a friend in need of a little cheer.
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the apples, brown sugar, lemon juice and apple pie spice. Cook over medium-high heat for 5 minutes or until syrup is thickened and apples are tender, stirring occasionally., In a small bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Spoon batter into a greased 9-in. springform pan. Arrange apple mixture over top; sprinkle with almonds. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Remove sides of pan. Combine glaze ingredients; drizzle over top.
Nutrition Facts : Calories 182 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
EASY APPLE COFFEE CAKE (GF, VEGAN)
Perfectly balanced, slightly toasty, classic apple coffee cake that also happens to be gluten-free and plant-based. Perfect for afternoon tea, or as a snack or dessert! Simple ingredients and just 1 bowl required!
Provided by Minimalist Baker
Categories Breakfast Brunch Dessert Snack
Time 1h
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 F (190 C) and line an 8x8-inch baking dish with parchment paper, leaving plenty of paper over the edges so you can easily lift the cake out later. This recipe will also work in a 9-inch round cake pan, or two 6-inch round cake pans.
- In a large mixing bowl, combine dairy-free milk, melted butter, maple syrup, and vanilla and mix well. Next, add the coconut sugar, almond flour, gluten-free flour blend, baking powder, baking soda, cinnamon, and salt and stir until well combined. The texture will be quite thick and will resemble a cookie dough more than a typical cake batter. Add the cubed apples and mix until they are evenly distributed throughout the batter.
- Scrape the batter into the prepared baking dish and spread it evenly. It's okay if the top has some texture; it will be covered with the crumble topping later!
- Put the cake into the oven and bake for 40 minutes. Meanwhile, prepare the crumble topping (optional).
- To your now-empty mixing bowl, add the cane sugar, coconut sugar, and cinnamon and mix with a fork until evenly combined. Add the vegan butter and mix well. Next, begin adding the flour in 1/4 cup (40 g) increments, mixing well with your fork after each addition. You may need more or less flour depending on the brand of your gluten-free blend. Add flour until the texture appears pale and slightly dry and the mixture clumps together easily when you pinch it.
- At the 40-minute mark, remove the cake from the oven and carefully add the crumble topping in an even layer on top of the cake. Return the cake to the oven for 5 minutes until the crumble topping is dry to the touch and just beginning to look toasty.
- Remove from the oven and let cool for at least 10 minutes before removing from the baking dish. Let cool almost completely before slicing and serving. Keep at room temperature for up to 3 days or in the freezer for up to 1 month.
Nutrition Facts : ServingSize 1 slice, Calories 323 kcal, Carbohydrate 35.6 g, Protein 5.8 g, Fat 18.9 g, SaturatedFat 6.3 g, Sodium 323 mg, Fiber 3.5 g, Sugar 14.9 g, UnsaturatedFat 10.6 g
ALMOND COFFEE CAKE
Steps:
- 1.Preheat the oven to 350°F.
- 2.Spray a 9-inch spring form pan with nonstick cooking spray.
- 3.Combine the flour and ¾ cup sugar in a bowl.
- 4.Cut in the butter until the mixture resembles coarse crumbs.
- 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
- 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
- 7.Add the remaining egg and beat an additional minute until blended well.
- 8.Pour the cheese mixture over the batter in the pan.
- 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
- 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.
FANTASTIC APPLE SOUR CREAM COFFEE CAKE
This addition of sour cream in this coffee cake makes it so moist and delicious! This is one of my all-time favorite cake recipes, I have even made this cake with fresh blueberries adding in 1 tsp almond extract to replace the vanilla, or you can even add it in when using apples --- this cake is fantastic without the topping and just used as a white cake --- I usually double the brown sugar topping and spread half of the cake batter in the pan then sprinkle half of the topping then top with remaining batter, the batter will not really cover the topping mix if you are using a 13x9-inch pan but not to worry it will bake together just fine and besides you will be sprinkling the remaining batter on top anyway! --- serve this with whipped cream or ice cream, *SO* delicious!
Provided by Kittencalrecipezazz
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
- In a mixing bowl, cream the shortening and sugar for a couple of minutes.
- Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
- In a bowl, sift together the flour, baking powder, baking soda and salt.
- Add to creamed mixture alternating with sour cream.
- Fold in the apples.
- Spread the batter into prepared baking pan.
- In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
- Sprinkle the nut mixture evenly over the batter.
- Bake for 35-40 minutes, or until the cake tests done.
DANISH APPLE-ALMOND CAKE
Whip up a homemade coffee cake and have it in the oven in minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray bottom of 9-inch springform pan with cooking spray.
- In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute. Add eggs and almond extract; beat on medium speed about 10 seconds. Add Bisquick mix; beat on medium speed about 30 seconds or until combined.
- Spread batter in bottom of pan. Press apple pieces, cut sides down, into batter. Bake 1 hour to 1 hour 10 minutes or until apples are tender and cake is golden brown.
- Cool 30 minutes at room temperature. Remove side of pan. Sift or sprinkle powdered sugar over top of cake; sprinkle with almonds. Serve warm.
Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 20 g, TransFat 1 g
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