My youngest son read a lot of books this summer, including a few books about kids entering middle school. I wanted him to get a feel for what it might be like since he’s entering middle school this year. One of the books (we can’t remember the name) had a recipe for Jewish Apple Cake that the main character’s grandma made for him as an after-school treat. My son has been begging me all summer to make it.
Now that it’s apple season, I decided to give it a try. The recipe he found has no oil in it, so instantly, it was already on the healthier side. I made a few more alterations to make it not only gluten-free, but also a bit healthier. The original recipe called for 1 1/2 cups of sugar; I chose to substitute applesauce for 1/2 cup of the sugar. Also, to add some more fiber and whole grain goodness, I used flaxseed gel (a mixture of ground flaxseed and water) to replace 2 of the eggs, and used King Arthur’s Gluten-Free Whole Grain Flour Blend for half of the flour (I used almond flour for the other half).
Although the apples were supposed to be layered within the cake, I decided to chop them up and mix them into the batter since I made cupcakes instead of a single large cake (I looked all over but couldn’t find my tube pan or bundt pan). I did sprinkle the cinnamon sugar in the middle and top of each cupcake though.
This cake was chock full of apples – you will get lots of apples in every bite. My husband devoured one of these little cakes as he walked in the door the other day and declared them delicious – with no added fat and some added whole grains, I just smiled.
This week on Food Network’s Summer Fest, a group of talented bloggers are featuring farm fresh recipes using Apples that are in season. Each week, recipes using farm fresh produce will be featured on the Food Network website along with recipes by a group of fabulous food bloggers.
Jeanette’s Healthy Living: Gluten-Free Jewish Apple Cake
Virtually Homemade: Apple Pie Muffin
Chez Us: Baked Apples With Creme Anglaise
Daily*Dishin: Easier-than-Pie Creamy Apple Bake
Made by Michelle: Pear Apple Crisp
Napa Farmhouse 1885: Apple, Fennel and Cheddar Cheese Panini
From My Corner of Saratoga: Spiced Apple Dutch Baby
Thursday Night Dinner: Apple Bread Pudding
Devour: 7 Apple Desserts Beyond Pie
Healthy Eats: Marrying the Apple With New Flavors
FN Dish: Let’s Go Apple Picking
- 4 large apples (I used MacIntosh), peeled, chopped
- 1 tablespoon lemon juice
- 2 teaspoons cinnamon
- 2 eggs
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- 1 cup raw coconut sugar plus 2 tablespoons
- 1½ cups unsweetened applesauce
- 1 tablespoon vanilla
- 1½ cups almond flour
- 1½ cups gluten-free flour (I used King Arthur Gluten-Free Whole Grain Flour Mix)
- 3½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup orange juice
- Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
- Sprinkle apples with lemon juice.
- Mix together cinnamon and 2 tablespoons sugar in a small bowl.
- In a large mixing bowl, blend eggs and flaxseed/water mixture together. Gradually beat in sugar, then add applesauce and vanilla.
- Sift together flour, baking powder and salt. Add flour mixture to batter, alternating with orange juice. Add apples and mix well.
- Fill muffin tins halfway. Sprinkle on some of the cinnamon sugar. Add some more batter and end with a sprinkling of cinnamon sugar.
- Bake 18-20 minutes until toothpick comes out clean.