Anybody make a low carb version Jewish Apple Cake?

threas · 03-09-2010, 03:47 PM

My son's birthday is tomorrow & he asked for his favorite cake. I would love to make it low carb. Any success stories? Thanks

Minnas · 03-09-2010, 04:09 PM

I haven't but OHHHHH how I love this cake! My grandma used to make it and its so delicious.

I would try a version of Carolyn's coffee cake maybe? Well, this is one you can make with easy to find ingredients. I'd lose the almonds and almond extract and sub apples for the raspberries. I'd double the recipe since this comes out much flatter than a real cake.

If you give it a try I'd love to know how it turns out.

RASPBERRY-ALMOND CRUMB CAKE
1 cup ground almonds
1/3 cup splenda
1/8 tsp salt
1/4 cup butter
cut into sm chilled pieces
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup sour cream
2 tbsp heavy cream
1 tsp vanilla extract
1/2 tsp almond extract
1 lg egg
Cooking spray
3 oz cream cheese -- 90gr softened
2 tbsp splenda
1 lg egg white
1/3 cup fresh raspberries-I used sf jam..apricot or whatever...
2 tbsp sliced almonds

Preheat oven to 350°F-180°C. Combine nuts, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add sour cream, heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray. Combine cream cheese, 2 tablespoons splenda, and egg white; beat at medium speed until blended. Spread evenly over batter. Top with raspberries. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

threas · 03-09-2010, 04:25 PM

Thanks, minnas! Did you make this recipe yet? I would love for it to taste close to real cake!

Minnas · 03-09-2010, 05:40 PM

Quote:

Originally Posted by threas

Thanks, minnas! Did you make this recipe yet? I would love for it to taste close to real cake!

Yes, I'm made this recipe as written. I love it! Tastes like cake to me. It's very, very good.

Is you son LC? If not he may not appreciate this new version, kwim?

Maybe make the original and this version just to be safe?

It would be great if Carolyn will chime in with her thoughts on using apples instead of the berries.

p.s. Find photo of cake in this thread.

CarolynF, your raspberry coffee cake..

CarolynF · 03-09-2010, 07:25 PM

Hi..

You could do this with apples (not so LC, of course), but I would probably precook them in some water/splenda/cinnamon and when they are almost done, arrange the slices on the top in a fan like pattern. Then bake the cake.

ladeeda · 03-09-2010, 09:20 PM

Make Linda's Fried "Apples" using chayote squash for your apples. I tweaked by adding additional apple pie spice to make them more appley. ( one part cloves, two parts nutmeg and four parts cinnamon ) Dee.

threas · 03-10-2010, 03:32 AM

Thank you everyone, for your input!

Minnas, my son is eating healthier & making healthier choices. I'm so proud of him! He's 14 today! Still a growing boy, so he drinks milk and eats WW bread/rolls and the ocassional fruit while at school for lunch.While at home he does LC. I can see a difference in the month he's been doing this WOE and no snacking in between meals or at night!
I think I will make the above recipe as is for me, it sounds delish! and make the original JAC with a few tweaks(sub white flour with whole wheat...etc...) to make it a little healthier, if that is possible!

Thanks again for answering!

Minnas · 03-10-2010, 07:54 AM

to your sweet boy!! I bet he's going to love his cake. Let me know how your version turns out.

threas · 03-10-2010, 01:23 PM

Thank you, Minnas! I wound up making a regular Jewish Apple Cake but halved the recipe, so there wouldn't be alot left over. I also made some low carb Jewish Apple Muffins! MMMMM!!!

They turned out fantastic! I can't believe how good they are! Of course, I don't know carb counts yet, but I'll post the recipe and pix in a little bit. Maybe you guys can help me figure out nutrition facts.

Minnas · 03-10-2010, 02:26 PM

Yum! I will look for the recipe.

I bet we can help figure out counts for you once you post the recipe.

CarolynF · 03-10-2010, 02:43 PM

Yes, post away..

SCOTTSDALEJULIE · 03-10-2010, 03:49 PM

Yes, please post. Julie

threas · 03-10-2010, 04:11 PM

Ok, here goes. I figured out the counts already.

Jewish Apple Cake Muffins

preheat oven 350* Prepare muffin tins. I used non-stick muffin top pans.

1 small apple- sliced thin, I left skin on(optional)
2tsp. brown Diabetisweet
2 tsp. granular erythritol- (don't powder)
2 tsp. cinnamon
2 Tbsp. ground walnuts
Mix apples, cinnamon, nuts and sweeteners together in bowl, set aside.

In another bowl, combine all dry ingredients. I used dry sweeteners. If you use wet, combine with wet ingredients.

1/4 cup coconut flour
1/2 almond flour
2 tbs. ground white chia seeds
2 tbs. ground flax seeds
1 1/2 tsp. baking powder
sweetener equivalent to 1 cup sugar(I used 1/3 brown Diabetisweet & 1/3 cup Erythritol) (that doesn't add up to 1 cup but it was right amount of sweetness)

3 eggs, beaten
1/4 cup butter softened
1/4 cup olive oil

In mixing bowl beat eggs. Add other wet ingredients. combine.Add dry ingredients to wet, beat until combined.

Divide batter evenly among pan/s of choice.I got 9 muffin tops.Add apple mixture to tops.
Bake for approx. 35 min.

Whole Recipe- 1956 cal., 162 fat, 90.2 carbs, 49.1 fiber, 47.9 protein- 41.1 effective carbs

9 muffins tops=4.5 carbs with apple
*without apple subtract 1.3 carbs per muffin.

threas · 03-11-2010, 02:33 AM

Good morning!Sorry for that ugly picture.I did take better pix w/ my camera but do you think I could find the cord to upload them to my computer? That doesn't look appetizing at all!

Trust me it tastes delicious!
I have a few adjustments on the counts.I'm glad the carb counts are lower too.
I had double the amount of coconut flour in fitday and I omitted the walnuts in the topping before.Oh, and I forgot to mention I sprinkled 1 tsp. polyD over the tops of the muffins. Thought it might give them a carmelized top, but I don't think it made any a difference.
Here's the updated counts:

Whole Recipe- 1885 cal., 164.2 fat, 71.1 carbs, 37.8 fiber, 44.5 protein- 33.3 effective carbs

9 muffins tops=3.7 carbs with apple
*without apple subtract 1.3 carbs per muffin.

Betcha this would taste great with some shredded or thinly sliced zucchini used instead of the apple.

graciejean · 03-11-2010, 08:11 AM

I like to freeze cakes for later,maybe not lol.Will this one freeze?

Minnas · 03-11-2010, 08:26 AM

I love that you used chia!! I am going to try this one for sure. Thanks!

threas · 03-11-2010, 11:15 AM

graciejean, I froze them immediately, after I ate 1 and a half.

I took one out this morning and it thawed out great. The texture might even have been improved. It seemed a little fragile and crumbly right out of the oven, but didn't fall apart after thawing. I think the texture is fantastic. Kinda chewy like an oatmeal cookie out of the oven!MMMM!

Minnas, I'm so glad you are trying these. I will be anxious to see what you think. I loved them!
Hurry back with your results!

threas · 03-12-2010, 04:58 AM

Here's the updated counts:

Whole Recipe- 1885 cal., 164.2 fat, 71.1 carbs, 37.8 fiber, 44.5 protein- 33.3 effective carbs

9 muffins tops=3.7 carbs with apple
*without apple subtract 1.3 carbs per muffin.

Betcha this would taste great with some shredded or thinly sliced zucchini used instead of the apple.

Jewish Apple Cake Muffins

preheat oven 350* Prepare muffin tins. I used non-stick muffin top pans.

1 small apple- sliced thin, I left skin on(optional)
2tsp. brown Diabetisweet
2 tsp. granular erythritol- (don't powder)
2 tsp. cinnamon
2 Tbsp. ground walnuts
Mix apples, cinnamon, nuts and sweeteners together in bowl, set aside.

In another bowl, combine all dry ingredients. I used dry sweeteners. If you use wet, combine with wet ingredients.

1/4 cup coconut flour
1/2 almond flour
2 tbs. ground white chia seeds
2 tbs. ground flax seeds
1 1/2 tsp. baking powder
sweetener equivalent to 1 cup sugar(I used 1/3 brown Diabetisweet & 1/3 cup Erythritol) (that doesn't add up to 1 cup but it was right amount of sweetness)

3 eggs, beaten
1/4 cup butter softened
1/4 cup olive oil

In mixing bowl beat eggs. Add other wet ingredients. combine.Add dry ingredients to wet, beat until combined.

Divide batter evenly among pan/s of choice.I got 9 muffin tops.Add apple mixture to tops.
Bake for approx. 35 min.

03-09-2010, 03:47 PM	#1
threas Senior LCF Member Join Date: Feb 2009 Location: FOLSOM, PA Posts: 163 Gallery: threas Stats: 5'6"~243/226/170-160 WOE: LOW CARB Start Date: FEB.6th,2009	Anybody make a low carb version Jewish Apple Cake? My son's birthday is tomorrow & he asked for his favorite cake. I would love to make it low carb. Any success stories? Thanks

03-10-2010, 03:32 AM	#7
threas Senior LCF Member Join Date: Feb 2009 Location: FOLSOM, PA Posts: 163 Gallery: threas Stats: 5'6"~243/226/170-160 WOE: LOW CARB Start Date: FEB.6th,2009	Thank you everyone, for your input! Minnas, my son is eating healthier & making healthier choices. I'm so proud of him! He's 14 today! Still a growing boy, so he drinks milk and eats WW bread/rolls and the ocassional fruit while at school for lunch.While at home he does LC. I can see a difference in the month he's been doing this WOE and no snacking in between meals or at night! I think I will make the above recipe as is for me, it sounds delish! and make the original JAC with a few tweaks(sub white flour with whole wheat...etc...) to make it a little healthier, if that is possible! Thanks again for answering! __________________ Theresa

03-11-2010, 02:33 AM	#14
threas Senior LCF Member Join Date: Feb 2009 Location: FOLSOM, PA Posts: 163 Gallery: threas Stats: 5'6"~243/226/170-160 WOE: LOW CARB Start Date: FEB.6th,2009	Good morning!Sorry for that ugly picture.I did take better pix w/ my camera but do you think I could find the cord to upload them to my computer? That doesn't look appetizing at all!Trust me it tastes delicious! I have a few adjustments on the counts.I'm glad the carb counts are lower too. I had double the amount of coconut flour in fitday and I omitted the walnuts in the topping before.Oh, and I forgot to mention I sprinkled 1 tsp. polyD over the tops of the muffins. Thought it might give them a carmelized top, but I don't think it made any a difference. Here's the updated counts: Whole Recipe- 1885 cal., 164.2 fat, 71.1 carbs, 37.8 fiber, 44.5 protein- 33.3 effective carbs 9 muffins tops=3.7 carbs with apple without apple subtract 1.3 carbs per muffin. Betcha this would taste great with some shredded or thinly sliced zucchini used instead of the apple. Last edited by threas; 03-11-2010 at 02:46 AM..*

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03-09-2010, 04:09 PM	#2
Minnas Very Gabby LCF Member!!! Join Date: Jan 2001 Posts: 4,715 Gallery: Minnas Stats: 28/8-10/8-10 WOE: Lost VLC/Now LC/Lower calorie through lower fat	I haven't but OHHHHH how I love this cake! My grandma used to make it and its so delicious. I would try a version of Carolyn's coffee cake maybe? Well, this is one you can make with easy to find ingredients. I'd lose the almonds and almond extract and sub apples for the raspberries. I'd double the recipe since this comes out much flatter than a real cake. If you give it a try I'd love to know how it turns out. RASPBERRY-ALMOND CRUMB CAKE 1 cup ground almonds 1/3 cup splenda 1/8 tsp salt 1/4 cup butter cut into sm chilled pieces 1/2 tsp baking powder 1/4 tsp baking soda 1/3 cup sour cream 2 tbsp heavy cream 1 tsp vanilla extract 1/2 tsp almond extract 1 lg egg Cooking spray 3 oz cream cheese -- 90gr softened 2 tbsp splenda 1 lg egg white 1/3 cup fresh raspberries-I used sf jam..apricot or whatever... 2 tbsp sliced almonds Preheat oven to 350°F-180°C. Combine nuts, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside. Combine remaining nut mixture, baking powder, and baking soda, and add sour cream, heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch 230mm round cake pan coated with cooking spray. Combine cream cheese, 2 tablespoons splenda, and egg white; beat at medium speed until blended. Spread evenly over batter. Top with raspberries. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

03-09-2010, 04:25 PM	#3
threas Senior LCF Member Join Date: Feb 2009 Location: FOLSOM, PA Posts: 163 Gallery: threas Stats: 5'6"~243/226/170-160 WOE: LOW CARB Start Date: FEB.6th,2009	Thanks, minnas! Did you make this recipe yet? I would love for it to taste close to real cake!

03-09-2010, 07:25 PM	#5
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 27,088 Gallery: CarolynF Stats: 195/149/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Hi.. You could do this with apples (not so LC, of course), but I would probably precook them in some water/splenda/cinnamon and when they are almost done, arrange the slices on the top in a fan like pattern. Then bake the cake.

03-09-2010, 09:20 PM	#6
ladeeda Senior LCF Member Join Date: Nov 2008 Location: Duncansville, PA Posts: 67 Gallery: ladeeda Stats: 265/240/227 WOE: Protein Power, modified Start Date: April 2004	Make Linda's Fried "Apples" using chayote squash for your apples. I tweaked by adding additional apple pie spice to make them more appley. ( one part cloves, two parts nutmeg and four parts cinnamon ) Dee.

03-10-2010, 07:54 AM	#8
Minnas Very Gabby LCF Member!!! Join Date: Jan 2001 Posts: 4,715 Gallery: Minnas Stats: 28/8-10/8-10 WOE: Lost VLC/Now LC/Lower calorie through lower fat	to your sweet boy!! I bet he's going to love his cake. Let me know how your version turns out.

03-10-2010, 01:23 PM	#9
threas Senior LCF Member Join Date: Feb 2009 Location: FOLSOM, PA Posts: 163 Gallery: threas Stats: 5'6"~243/226/170-160 WOE: LOW CARB Start Date: FEB.6th,2009	Thank you, Minnas! I wound up making a regular Jewish Apple Cake but halved the recipe, so there wouldn't be alot left over. I also made some low carb Jewish Apple Muffins! MMMMM!!! They turned out fantastic! I can't believe how good they are! Of course, I don't know carb counts yet, but I'll post the recipe and pix in a little bit. Maybe you guys can help me figure out nutrition facts.

03-10-2010, 02:26 PM	#10
Minnas Very Gabby LCF Member!!! Join Date: Jan 2001 Posts: 4,715 Gallery: Minnas Stats: 28/8-10/8-10 WOE: Lost VLC/Now LC/Lower calorie through lower fat	Yum! I will look for the recipe. I bet we can help figure out counts for you once you post the recipe.

03-10-2010, 02:43 PM	#11
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 27,088 Gallery: CarolynF Stats: 195/149/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Yes, post away..

03-10-2010, 03:49 PM	#12
SCOTTSDALEJULIE MAJOR LCF POSTER! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 2,849 Gallery: SCOTTSDALEJULIE	Yes, please post. Julie

03-11-2010, 08:11 AM	#15
graciejean Senior LCF Member Join Date: Jan 2006 Posts: 69 Gallery: graciejean	I like to freeze cakes for later,maybe not lol.Will this one freeze?

03-11-2010, 08:26 AM	#16
Minnas Very Gabby LCF Member!!! Join Date: Jan 2001 Posts: 4,715 Gallery: Minnas Stats: 28/8-10/8-10 WOE: Lost VLC/Now LC/Lower calorie through lower fat	I love that you used chia!! I am going to try this one for sure. Thanks!

03-11-2010, 11:15 AM	#17
threas Senior LCF Member Join Date: Feb 2009 Location: FOLSOM, PA Posts: 163 Gallery: threas Stats: 5'6"~243/226/170-160 WOE: LOW CARB Start Date: FEB.6th,2009	graciejean, I froze them immediately, after I ate 1 and a half. I took one out this morning and it thawed out great. The texture might even have been improved. It seemed a little fragile and crumbly right out of the oven, but didn't fall apart after thawing. I think the texture is fantastic. Kinda chewy like an oatmeal cookie out of the oven!MMMM! Minnas, I'm so glad you are trying these. I will be anxious to see what you think. I loved them! Hurry back with your results!

03-12-2010, 04:58 AM	#18
threas Senior LCF Member Join Date: Feb 2009 Location: FOLSOM, PA Posts: 163 Gallery: threas Stats: 5'6"~243/226/170-160 WOE: LOW CARB Start Date: FEB.6th,2009	Here's the updated counts: Whole Recipe- 1885 cal., 164.2 fat, 71.1 carbs, 37.8 fiber, 44.5 protein- 33.3 effective carbs 9 muffins tops=3.7 carbs with apple without apple subtract 1.3 carbs per muffin. Betcha this would taste great with some shredded or thinly sliced zucchini used instead of the apple. Jewish Apple Cake Muffins preheat oven 350 Prepare muffin tins. I used non-stick muffin top pans. 1 small apple- sliced thin, I left skin on(optional) 2tsp. brown Diabetisweet 2 tsp. granular erythritol- (don't powder) 2 tsp. cinnamon 2 Tbsp. ground walnuts Mix apples, cinnamon, nuts and sweeteners together in bowl, set aside. In another bowl, combine all dry ingredients. I used dry sweeteners. If you use wet, combine with wet ingredients. 1/4 cup coconut flour 1/2 almond flour 2 tbs. ground white chia seeds 2 tbs. ground flax seeds 1 1/2 tsp. baking powder sweetener equivalent to 1 cup sugar(I used 1/3 brown Diabetisweet & 1/3 cup Erythritol) (that doesn't add up to 1 cup but it was right amount of sweetness) 3 eggs, beaten 1/4 cup butter softened 1/4 cup olive oil In mixing bowl beat eggs. Add other wet ingredients. combine.Add dry ingredients to wet, beat until combined. Divide batter evenly among pan/s of choice.I got 9 muffin tops.Add apple mixture to tops. Bake for approx. 35 min.