My husband brought home the sweetest apples this week!! I have been wanting to try a fruit-topped cake with my new Einkorn Bake Mix, so I decided I’d give it a go. It came out delicious! So moist, it was almost like the pudding cakes of the 60’s. Remember those? 🙂 Super yummy, this was, served warm with coffee. You can lower carbs on this by cutting into 8 servings, using a smaller apple and/or using a low-carb bake mix that doesn’t contain Einkorn flour. Carbquick will work in this recipe. You could also use Bob’s Red Mill low-carb bake mix, or Jennifer Eloff’s Low Carb or Gluten Free Bake Mix, but as those don’t have fat in them, you’ll have to add some butter or coconut oil to your cake mixture, as my mix has fat in it already.
This is not suitable until the Pre-Maintenance or Maintenance phase of Atkins as the Einkorn flour pushes up the carbs a bit.
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1 large apple, cored and sliced thin (I didn’t peel it)
¼ c. unsalted butter, melted
1½ tsp. cinnamon
2 T. erythritol
1½ c. my Einkorn Bake Mix
3 extra large eggs (or 4 large)
¼ c. + 2 T. Da Vinci Vanilla Syrup (or 6 T. water + 2 tsp. vanilla)
DIRECTIONS: Preheat oven to 350º. Melt the butter over medium-high heat in a non-stick skillet. Add the cinnamon and mix well. Add the apple slices and saute until tender but not mush. Sprinkle the erythritol over the apples and stir well. Turn off heat and slightly cool so you can handle. Remove apple slices to a plate to cool. Sprinkle a bit more cinnamon (1/4 tsp or less) on the bottom of the buttery skillet. Arrange the apple slices concentrically on the bottom of the pan. I had just enough for 1 layer.
In a small mixing bowl or your food processor, beat the eggs well. Add the DaVinci syrup and stir/pulse well. Add the bake mix and beat or pulse until pretty smooth. Pour the batter evenly over the apples trying not to disturb your careful, decorative placement of the slices. Pop into preheated 350º oven for about 15-20 minutes or until center of cake is dry to the touch. Do not over brown. Remove and cool a few minutes. Loosen edges with a spatula. Invert a serving platter over the skillet and invert. Cake will drop right out. Cut into 6 servings.
NUTRITIONAL INFO: Makes 6 servings, each contains:
24.7 g fat
14.31 g carbs, 3.46 g fiber, 10.85 g NET CARBS
11.1 g protein
132 mg sodium