A Winter Cake

A Winter Cake
Walt Alper

This recipe mimics the fall flavors with apples, walnuts, and cranberries. Walt Alper shared with us tips for this cake. He said granulated sugar substitute cakes do not brown the same way or rise the same way as when using sugar. He also replaced 1/4 of the flour in the original recipe with ground nuts to cut the carbohydrate count. Instead, it add more fiber and protein. In addition, because artificial sweeteners don't react the same way as sugar, the cakes don't rise. Therefore, he uses sour cream, baking soda, and vinegar to help the cakes get a little more loft. 

 

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5
Servings
568
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Tablespoons butter at room temperature
  • 1/4 Cup vegetable oil
  • 1 Cup granulated sugar substitute
  • 2 large eggs at room temperature
  • 2 Tablespoons sour cream
  • 1 Teaspoon cider vinegar
  • 3/4 Cups flour
  • 1/2 Cup toasted nuts (almonds, walnuts, or pecans) cooled
  • 1 Teaspoon cinnamon
  • 1 Teaspoon ginger (optional)
  • 1/8 Teaspoon ground cardamom
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 2 small apples
  • 1/2 Cup toasted walnuts, chopped
  • 1/2 Cup cranberries, roughly chopped

Directions

Pre-heat oven to 350 degrees. 

Combine nuts and 1/4 cup flour. Pulse until the nuts are totally pulverized. Add 1/4 cup more flour, and all the spices. Pulse until combined. Add final 1/4 cup of flour, 1/2 tsp. of the baking soda, and the baking powder and pulse until combined. (I often do this a day ahead). 

Cream butter (or substitute) and GRANULATED SUGAR SUBSTITUTE until light and fluffy add the oil and beat until well combined. Scrape down the sides of the bowl

Add vanilla. Add remaining 1/2 tsp. of baking soda to sour cream and vinegar. Stir to combine. Alternately add the dry ingredients and the eggs and sour cream mixture. Start with the dry. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.

Peel and core the apples. Chop 1/2 of 1 apple finely. Shred the second apple on the coarsest side of a box grater. When the wet and dry ingredients are combined, add the fruits and nuts, stirring until just incorporated.

Spoon into baking pan and bake for 26-28 minutes or until tester comes out dry from the center.

Let cool on a rack before unmolding onto a plate.

 

 

Nutritional Facts

Total Fat
22g
31%
Sugar
16g
18%
Saturated Fat
3g
13%
Cholesterol
8mg
3%
Carbohydrate, by difference
87g
67%
Protein
10g
22%
Vitamin A, RAE
16µg
2%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
397mg
40%
Choline, total
16mg
4%
Fiber, total dietary
5g
20%
Folate, total
71µg
18%
Iron, Fe
5mg
28%
Magnesium, Mg
92mg
29%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Phosphorus, P
235mg
34%
Selenium, Se
10µg
18%
Sodium, Na
600mg
40%
Water
30g
1%
Zinc, Zn
2mg
25%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,