This was my mother-in-law’s favorite cake. While still living in her own home, she made it every year at Christmas. What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning. She always made hers with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts. To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be a tad higher if you do. This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder. Carbquik, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquik at Netrition.com, but you might be able to buy it at your local health food store.
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2 T. granular Splenda
2 tsp. cinnamon
1 c. Jennifer Eloff’s Splendid Low Carb Bake Mix (for gluten free, use her Gluten-Free Bake Mix)
1½ c. CarbQuik or other low-carb bake mix (for gluten free, use 1½ c. more Jennifer’s Gluten-Free mix)
½ c. plain whey protein
2 T. golden flax meal
1 T. coconut flour
1 tsp. baking powder
½ c. + 2 T. erythritol
3 large eggs, beaten
3 T. sugar-free maple syrup
1/4 tsp. maple extract
4 T. melted butter, unsalted (for batter)
2 T. melted butter, unsalted (to drizzle on cake)
1 tsp. vanilla extract
liquid Splenda to equal 1/3 c. sugar (about 20 drops)
2 T. water
¼ c. + 1 T. heavy cream
DIRECTIONS: Preheat oven to 350º. PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE. Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing). Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now. In a large mixing bowl, measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4 T. butter. Beat in egg and add all other wet ingredients and whisk until fairly smooth. Stir wet ingredients into dry. Blend well. Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly. Sprinkle with about 1 T. of the cinnamon topping. Drop another layer of 1T. blobs of batter on top. Again sprinkle with about 1 T. cinnamon topping. Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping. Drizzle 2 T. melted butter across top of cake evenly. Pop into 350º oven and bake for about 30 minutes. Gently remove from oven and check for doneness with toothpick stuck in center. Mine took exactly 40 minutes. It is done when toothpick stuck in center comes out completely dry. Cool 5-8 minutes before tipping out onto serving platter. Can be enjoyed either warm or cooled.
NUTRITIONAL INFO: Makes 8 slices, each contains:
250 calories, 20.7 g fat, 14.23 g carbs, 9.96 g fiber, 4.27 NET CARBS (4.6 NC if you add 2 , oz. chopped pecans), 18.49 g protein, 218 mg sodium
5 thoughts on “Sock-It-To-Me Cake”
In the low carb bake mix, is this just ground almonds or almond flour? Thanks! Looking forward to making this delicious sounding cake!
Actually as I re-read the post, I do believe it is ground almonds.
Sorry for the slow reply Sherri, but I was out of town at our new little cabin in the country last week and just got back. Technically almond flour IS ground almonds. Different brands are of different fineness of grind. I like Honeyville Grains brand and have used it for some 8 years now. Bakes a very smooth-textured product with a nice crumb, as the pros refer to it as. Honeyville Grains is the finest ground almond flour I have used and have been able to find and I order from their website store. But any brand almond flour/meal will work.
CAN THIS CAKE BE BAKED IN A 8 INCH PYREX SQUARE BAKING DISH?
I never have, so I’m reluctant to say yes. I really think it might overflow an 8″ square pan , Linda, and you’d be so upset if it did. I’d recommend baking it in a 4-6 quart, greased, papered soup pot. then you’d be safe. I’ve had real good luck baking cakes in my regular large soup/stew pots over the years. 🙂