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September 22, 2012

Apple Cake with Cinnamon and Almonds

Since last week, I’ve been checking online all kind of new fall recipes. Pumpkin, apples, spices…so many delicious dishes and treats to choose from.
Yesterday, I went back to my Fresh Blueberries Cake, and I made it with apples and added some cinnamon. It is still a non fat, skinny, moist and tender cake.
Now the addition that takes this cake to a higher level is Almonds. I sprinkled silvered almonds on top of the cake then cook it.  The combined flavour of apples, cinnamon and almonds in this cake was very appraised by my family. So let’s get started!! 
Happy Fall Season

3 medium eggs or 4 egg whites
3 medium apples,
1/3 cup granulated cane sugar or more
½ cup whole wheat flour
1 tsp baking powder
4 tbsp unsweetened apple sauce
1 tsp vanilla extract
1 tsp cinnamon or more
Silvered almonds


Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9 inch round pan.

In a sauce pan, mix the apples with 1 tbsp sugar (from the 1/3 cup). Cook on medium heat for about 30 minutes, stirring from time to time.

In a medium bowl, mix together the eggs and sugar. Add vanilla extract and apple sauce.

Incorporate progressively flour, baking powder and cinnamon. Mix well.

Pour batter onto the pan. Add in apples and gently push them down into the batter. Sprinkle silvered almonds on top.

Bake for 20 minutes, or until it riches a nice brown color. Dust it with some powdered sugar. Serve it warm, at room temperature or cold from the fridge.


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