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Almond apple cake


Recipe Description
Very Good with cream cheese frosting. I use Xylitol
(keep away from dogs!)

Makes 9 servings
Can be frozen

* A 6 ounce apple will be slightly more than you'll
need. You'll need about 3/4 of the apple to equal 1
cup or 4 ounces chopped.

With granular Splenda:
Per Serving: 314 Calories; 28g Fat; 9g Protein; 10g
Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 303 Calories; 28g Fat; 9g Protein; 7g
Carbohydrate; 3g Dietary Fiber; 4g Net Carbs​
Preparation Steps:
Level of Difficulty:
Easy​
Time Needed:
Ingredients:
1 6-ounce McIntosh
apple *
1/2 cup butter,
softened
4 ounces cream
cheese, softened
1 cup granular
Splenda or
equivalent liquid
Splenda
5 eggs, room
temperature
1 teaspoon vanilla
6 1/2 ounces almond
flour, 1 1/2 cups
plus 2 tablespoons
1 teaspoon baking
powder
1 1/2 teaspoons
cinnamon
Pinch salt​
Serves:
Directions:
Peel and core the apple then chop finely. In a
medium bowl, cream the butter, cream cheese and
Splenda. Add the eggs, one at a time; blend in the
extract. Mix the almond flour, baking powder,
cinnamon and salt; add to the egg mixture a little at
a time. Gently fold in the apples. Pour into a
greased 8x8-inch cake pan. Bake at 350º 35-40
minutes. I suggest checking the cake after 35
minutes. The cake will be golden brown and firm to
the touch when done.​
 
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