Susan wrote: "Please report on the cake! Original called for
confectioner's sugar on
top, but I left that out. I have powdered erythritol, but I didn't need
it."




Yum!!!

Thanks Susan - the recipe is quite good.

I love the bites of apple baked into the cake. They really pick up the
cinnamon flavor. I've made an applesauce cake with almond flour several
times and I like it a lot but this is really so much better.

I substituted CarbQuick for flour and for sweetner I used half erythritol
and half splenda. I don't think it needs a dusting of powdered sugar at
all. I used DaVinci's caramel flavored syrup for the liquid and I added
chopped walnuts.

I had to cut the cake in thirds and freeze two sections of it. It's a very
dense and filling cake. A small piece is plenty and with a good cup of
coffee I think I've found my autumn treat!

Thanks again!
Barbara H T2


Here's what Susan posted:

From The Jewish Holiday Kitchen by Joan Nathan:

Apple Cake

5 large apples, unpeeled
2 tsp cinnamon
2 cups sugar (I blended xylitol, erythritol and Diabetisweet)
4 eggs
1 cup vegetable oil
1/2 cup orange juice (I subbed 1/2 cup water with AS and natural orange
essence)
1 tsp vanilla
3 cups unsifted flour
3 tsp baking powder (I used only one)
1/2 tsp salt

1 Preheat oven to 350F. Core and slice apples in eighths. Place in a
large bowl and sprinkle with with the cinnamon and 5 TBS of sugar
(sweetener mix)

2 Bedat eggs and gradually add remaining sugar, oil, oj and vanilla

3 Sift together flour, salt, baking powder. Combine with egg mixture

4 Grease a tube pan and dust with flour (I used non stick and PAM)

5 Pour 1/3 of the batter into the pan. Layer with 1/3 of the apples.
Repeat for 2 more layers, ending with apples on top. Bake at 1 1/2
hours until golden on top. Let sit a few minutes and then unmold.


Susan