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Natural Fall Apple Cake

by Chef Tess Bakeresse

GMAZ interview by Javier Soto

Posted on October 24, 2012 at 8:33 PM

Cream together:
2 cups natural sugar replacement (Erythritol or Xylitol)
1/2 cup butter (or heart-healthy butter replacement)
½ cup egg beaters
1 tsp double strength vanilla

Sift together:
2 cups 9 grain cake flour
2 tsp Chef Tess Wise Woman of the East Spice Blend
1/2 tsp salt
1 tsp soda
Add flour mixture to creamed mixture, alternating with 1/2 cup soy milk or low-fat buttermilk.
Add: 3 granny smith apples (peeled, and pared and and diced)
Bake at 350 degrees in a greased 9 by 13 inch cake pan (about 40 minutes) or 2 8 inch rounds (20-25 minutes).

Frost generously with cream cheese frosting. I also add a tsp of crushed lavender petals to the sifted ingredients.

This I did in 2 8-inch cake pans. I grease and flour the pans to keep them from sticking, but you could just line themwith parchment paper.

Cream cheese frosting (optional)
1 stick (1/4 pound) regular butter, softened
1 package (8 ounce) light cream cheese, softened
1 pound powdered sugar (about 3 cups)
2 teaspoons vanilla

In large bowl, cream butter and cream cheese. Add sugar and vanilla and blend until smooth. Don't over mix as cream cheese will separate and become runny.
 


For more information, visit ChefTessBakeresse.com.

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