Sunday, August 17, 2014

Apple Cake Recipe Revised - So Good

I wasn't ready to give up on that low sugar German Apple Cake I posted several days ago. My first one was too dry but this one was perfect. I mixed it in my Cuisinart with the metal blade and it was less messy than bowl and beater method for such scant ingredients. I decided to make oat flour first by whizzing one cup of old fashioned oats in my food processor first and reserving them in a bowl. Then I followed the old recipe...Cream 3 Tablespoons Butter (last time I used coconut oil) with 1/4 cup of sugar and a pinch of salt. I used salted butter. Add one egg and continue mixing. Combine one cup flour with one teaspoon baking powder (my oats did not make quite one cup so I was forced to add some white flour -- darn). Next time I will grind more oats. Add dry ingredients to the sugar mixture with enough milk to make a stiff batter. I just dumped some soy milk from the carton and made a thinner mixture than last time that was pourable into a 9" round cake pan that was pre-buttered. Top with apples. This time I had to use 1-3/4 apples. I had a tiny bit of cinnamon sugar left over from the last time and I sprinkled it on top. I forgot to add the pats of butter on top but that was a good mistake because added butter was not needed. Bake at 350° for one hour. It was perfect and delicious. Will make this again and again. Not too sweet and very healthy. It had a cake texture instead of a shortbread texture like my first attempt. Try it, you will like it too. 

If you eat 1/2 of this cake, it will contain the same amount of sugar as one container of blueberry greek yogurt which has 20 grams of sugar or 5 teaspoons. I measured the number of teaspoons in 1/4 cup of sugar and it's 10. I think it's super healthy made with the oat flour and I'm very excited that I can eat this and not feel too much guilt. It would have been gluten free if I hadn't added the small amount of white flour. I used Pink Lady apples that are one of my favorite varieties. Don't have any apples on hand? Try peaches, plums, nectarines, blueberries, or even bananas. I hope I have the will will power to save a big wedge for tomorrow's breakfast. I'm posting this early in case you want to bake one for your Sunday supper dessert. xo
I just found a great article about oat flour and how to use it in baking written by the Self-Reliant Sisters. It's very informative and timely -- read it here.

16 comments:

Susan said...

I posted a link to your blog on Facebook today. I told my friends that yours is a low key blog with lovely homes, some great recipes, a dog and a cat, and outdoor photography. They can discover the rest for themselves! Thank you for writing Content in a Cottage.

Jennifer McCracken said...

Glad you got this figured out for us! Now I'm ready to try it!

Content in a Cottage said...

Susan....That was such a sweet thing for you to do. Thanks so much. I'm glad you enjoy my blog.
xo, Rosemary

Content in a Cottage said...

Jennifer...I hope you like it.
xo, Rosemary

Christine said...

I tried your first recipe and mine turned out fine. I added ice cream, so of course it was delicious.
Now I'm going to try your revised recipe. FUN!

Content in a Cottage said...

Christine...I'm glad your first one turned out better than mine. I forgot to mention that I cooked my second one downstairs in my electric oven. I have a gas oven in my kitchen and the heat is very uneven. Electric ovens are much better for baking.
I hope your second one is good too.
xo, Rosemary

Christine said...

Didn't know you had two kitchens.
Now that's FUN!

Karen in VA (was CT) said...

Thanks ... I will try this for sure. As always, you are amazing.

1197

Content in a Cottage said...

Christine...My mother had a full kitchen downstairs so I have two ( or three) of everything. We put the original kitchen appliances down there. It comes in handy to have two refrigerators and a gas stove plus an electric one.
xo, Rosemary

Content in a Cottage said...

Karen...I never did see FED UP but I know sugar is the real culprit in our diets. I think we should start reducing the sugar in most recipes and we won't even miss it. When I read a recipe that calls for two cups of sugar, I stop reading and look for another.
xo, Rosemary

Stacey Snacks said...

I will try this in the fall....looks fantastic! I will find oat flour!

Gail, northern California said...

Hi Rosemary,
For some reason I got this notion in my noggin' that you might enjoy this blog too.

http://www.susanbranch.com/

I will surely try this apple recipe. Our heritage apple, or heirloom--not sure of the correct term---have a very short season (July and August) but they are the absolute best: the Gravenstein from Sebastopol, California. Best pie ever. ;-)

Content in a Cottage said...

Stacey....
Don't buy oat flour. Buy old fashioned rolled oats and buzz them in your food processor or blender. Poof! Homemade oat flour.
xo, Rosemary

Content in a Cottage said...

Gail...I know Susan Branch's blog. Thanks. I am a big heirloom apple fan. I love a big, hard, crisp apple that snaps when you bite into it. I will look for Gravenstein apples and think of you if I ever find them.
xo, Rosemary

Doris Petersen said...

Hi Rosemary - I just made this recipe using 3 Gravensteins apples that I had in my fruit bowl. They're in season right now in Northern Calif. (as mentioned above by Gail), and it was great! It's true they do make the best apple pie, but I wanted a quick and easy desert and your recipe was perfect. I will make this again for sure. I enjoy your blog so much and thank you for all your tips and beautiful pics.

Content in a Cottage said...

Doris...I'm glad you liked this easy recipe too. I'm glad you were able to find Gail's favorite apples. This recipe is a keeper at my house too.
xo, Rosemary