Post by barb43 on Sept 7, 2021 15:14:33 GMT
Honey Applesauce Cake for Rosh Hashanah ... the Jewish New Year!
"Shana Tova!" (also spelled Shanah Tovah) is the typical greeting meaning "Good year!" If you see "L" on the beginning, as in "L'Shanah Tovah" it literally means "for a good year" and is a more-or-less shorthand way of saying, "May you be inscribed for a good year!"
Ingredients:
Wet Ingredients:
1/2 cup warm coffee
1/4 cup apple juice++
1/2 cup applesauce
1/2 cup honey
1-1/2 Tbsp water+
1/2 tsp vanilla extract
1 large egg
3/4 cup Monkfruit in the Raw (substitute for granulated sugar)
1/4 cup Swerve Brown (substitute for brown sugar)
Dry Ingredients:
1-1/4 cups almond flour*
1/2 cup coconut flour*
1/2 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2-1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp cardamom
1/2 Tbsp ground flax seed+
Directions:
1. Preheat the oven to 350 degrees. Spray a loaf pan really well with nonstick cooking spray.
2. In a large mixing bowl, whisk together all of the liquid ingredients (no mixer needed): coffee, apple juice, applesauce, honey, water, vanilla extract, and egg.
3. Add both sugars to the liquids and keep whisking until they're dissolved into the liquid.
4. In a larger mixing bowl, combine all dry ingredients: both flours, baking powder, baking soda, salt, cinnamon, cloves, cardamom, and the ground flax seed.
5. Make a well in the center of the dry ingredients and slowly pour the wet ingredients into it. Control the pour so the ingredients do not splash out of the bowl.
6. Whisk all ingredients together until you have a smooth mixture.
7. Carefully pour batter into prepared pan. Bake in the preheated oven for 45-55 minutes. Cake should spring back when gently touched, and a toothpick inserted in the middle should come out dry.
8. Cake texture improves as it cools, but if you're not serving guests, go ahead and jump into that warm cake. It's hard to resist, and tastes great with a little butter added.
Note: We put a plate on top of the loaf pan and turned it upside down to dump out the cake. Our cake was still fresh-out-of-the-oven-hot. The bottom 1/4" stuck to the loaf pan, but we slathered it with butter and shared it by scraping it up with our forks. We had fun with this cake.
The cake reportedly will keep for 3-4 days at room temperature when wrapped in cling wrap. We expect to eat the cake over a couple of days so this shouldn't be a problem
+ The original recipe called for 3 large eggs. I was cutting the recipe in half so it would fit in one loaf pan. I couldn't halve an egg so I looked for egg substitutes and found that 1/2 Tbsp of ground flax seed and 1-1/2 Tbsp of water would equal 1/2 egg.
++ The original recipe called for orange juice. We had apple juice on-hand so I used it. After all, this is a "honey applesauce cake".
* If you prefer, 1-3/4 cups of regular white flour can be used instead of almond flour and coconut flour.
In the original recipe, double the amounts of ingredients were used which resulted in enough batter to fill a Bundt pan, two loaf pans, two 9" cake pans, or a 9" X 13" rectangular pan. Amount of baking time depends on size of pan used. A Bundt pan is expect to take 60-75 minutes to bake.
"Shana Tova!" (also spelled Shanah Tovah) is the typical greeting meaning "Good year!" If you see "L" on the beginning, as in "L'Shanah Tovah" it literally means "for a good year" and is a more-or-less shorthand way of saying, "May you be inscribed for a good year!"
Ingredients:
Wet Ingredients:
1/2 cup warm coffee
1/4 cup apple juice++
1/2 cup applesauce
1/2 cup honey
1-1/2 Tbsp water+
1/2 tsp vanilla extract
1 large egg
3/4 cup Monkfruit in the Raw (substitute for granulated sugar)
1/4 cup Swerve Brown (substitute for brown sugar)
Dry Ingredients:
1-1/4 cups almond flour*
1/2 cup coconut flour*
1/2 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2-1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp cardamom
1/2 Tbsp ground flax seed+
Directions:
1. Preheat the oven to 350 degrees. Spray a loaf pan really well with nonstick cooking spray.
2. In a large mixing bowl, whisk together all of the liquid ingredients (no mixer needed): coffee, apple juice, applesauce, honey, water, vanilla extract, and egg.
3. Add both sugars to the liquids and keep whisking until they're dissolved into the liquid.
4. In a larger mixing bowl, combine all dry ingredients: both flours, baking powder, baking soda, salt, cinnamon, cloves, cardamom, and the ground flax seed.
5. Make a well in the center of the dry ingredients and slowly pour the wet ingredients into it. Control the pour so the ingredients do not splash out of the bowl.
6. Whisk all ingredients together until you have a smooth mixture.
7. Carefully pour batter into prepared pan. Bake in the preheated oven for 45-55 minutes. Cake should spring back when gently touched, and a toothpick inserted in the middle should come out dry.
8. Cake texture improves as it cools, but if you're not serving guests, go ahead and jump into that warm cake. It's hard to resist, and tastes great with a little butter added.
Note: We put a plate on top of the loaf pan and turned it upside down to dump out the cake. Our cake was still fresh-out-of-the-oven-hot. The bottom 1/4" stuck to the loaf pan, but we slathered it with butter and shared it by scraping it up with our forks. We had fun with this cake.
The cake reportedly will keep for 3-4 days at room temperature when wrapped in cling wrap. We expect to eat the cake over a couple of days so this shouldn't be a problem
+ The original recipe called for 3 large eggs. I was cutting the recipe in half so it would fit in one loaf pan. I couldn't halve an egg so I looked for egg substitutes and found that 1/2 Tbsp of ground flax seed and 1-1/2 Tbsp of water would equal 1/2 egg.
++ The original recipe called for orange juice. We had apple juice on-hand so I used it. After all, this is a "honey applesauce cake".
* If you prefer, 1-3/4 cups of regular white flour can be used instead of almond flour and coconut flour.
In the original recipe, double the amounts of ingredients were used which resulted in enough batter to fill a Bundt pan, two loaf pans, two 9" cake pans, or a 9" X 13" rectangular pan. Amount of baking time depends on size of pan used. A Bundt pan is expect to take 60-75 minutes to bake.
