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Wednesday, September 21, 2016

APPLE CINNAMON COFFEECAKE WITH SALTED CARAMEL TOPPING




APPLE CINNAMON COFFEE CAKE WITH SALTED CARAMEL TOPPING
With the cooler days of Fall, apple desserts come to mind.  Do you miss apple coffee cake from your high-carb days?  I did too, until I made this recipe based on an old beloved recipe of mine from yesteryear. I think this low-carb version is even nicer!  Don't let the various stages of this desssert scare you off.  You can use your own favorite sweetener and you can skip the Caramel Topping or you can buy a commercial one.  Just as lovely served with whipped, sweetened cream.   However, that said, as long as you have the Caramel Topping ingredients, it is a  very simple and quick blend-and-use recipe.

3 small apples, peeled, cored and sliced
  (Granny Smith, if possible)
21/cups Gluten-Free Bake Mix 2 (625 mL)
1 tsp baking powder (5 mL)
1/tsp baking soda (2 mL)
1 tsp cinnamon (5 mL)
1/tsp salt (1 mL)
2/cup unsalted butter, softened (150 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup whipping cream (125 mL)
1/cup granulated erythritol, OR (75 mL)
  8 coffee sweetener packets
11/tsp unflavored gelatin (7 mL)

Pecan Crumb Topping:
1/cup toasted pecans, chopped (125 mL)
1/cup Gluten-Free Bake Mix 2 (60 mL)
4 tsp powdered erythritol (20 mL)
1/tsp cinnamon (2 mL)
2 tbsp butter, melted (30 mL)
Liquid sweetener, to taste (optional)

Salted Caramel Topping:
1/cup unsalted butter (75 mL)
Liquid sweetener to equal 2/cup sugar (150 mL)
1/cup whipping cream (75 mL)
1/cup whole milk powder, OR skim (75 mL)
  (look at Costco, Mexican section of grocery stores)
1/cup vanilla whey protein (75 mL)
3 tbsp powdered erythritol, OR (45 mL)
  4 coffee sweetener packets
1 tbsp water, OR as necessary (15 mL)
1 tsp molasses (5 mL)
1/tsp vanilla extract (2 mL)
1/16  tsp salt (0.25 mL)

Preheat oven to 350°F (180°C).  Place apples in casserole dish with a little water and microwave 1 to 2 minutes to soften. Grease a 9 x 13-inch (23 x 33 cm) glass baking dish. In large bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda, cinnamon and salt; stir together well.

In food processor or mixer bowl, process butter.  Add eggs, liquid sweetener, whipping cream, erythritol and gelatin.  Process a couple of minutes.  Add dry ingredients; process.  Spread batter evenly in prepared baking dish. Push apple slices into batter (batter does not need to cover apples).  Sprinkle with Pecan Crumb Topping.  Bake 25 to 30 minutes, or until a knife inserted in center comes out clean, and surface is turning golden brown.  Do not over bake.

Pecan Crumb Topping:  In small bowl, combine pecans, Gluten-FreeBake Mix 2, erythritol and cinnamon.  Stir in melted butter and liquid sweetener, if using. 

Salted Caramel Topping:  In food processor, process butter, liquid sweetener, whipping cream, whole milk powder, vanilla whey protein, powdered erythritol, OR coffee sweetener packets, water (as necessary), molasses, vanilla extract and salt until smooth.  Drizzle all over the cake in generous amounts, but leaving some cake peeping through.

Yield:  24 servings
with/without caramel
205.6/159.5 calories
4.7/3.3 g protein
18.2/14.1 g fat
0.4/0.4 g fiber
5.8/4.8 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:


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