Makeover Easy Apple Cake
Total TimePrep: 25 min. Bake: 30 min. + cooling
I'm going back to my apple cake recipe before the makeover; bland and not very good.
made it and my grandaughters ages7 & 4 thought it was delicious...
This cake was delicious. Everyone who had a piece just loved it. We have 2 very small apple trees that have prodiced a bumper crop of apples this year. They will definitely help in making this cake again,
My whole family loved this cake... I used 1 cup of sugar instead of 3/4 c + 1/2 cup sugar blend and it was fine.. Left off the whip cream and had it for breakfast.
I just did a post, and if you don't go back you may not see it. Please check our B-Sweet natural sweetener, it is not an artifical sweetener, so should not be a problem for your husband. And, it is safe for type 1 and 2 diabetics.
I have made many of the recipies from taste of home using our all natural low glycemic sweetener, B-Sweet. Stevia has been found to have some unfaviorable side effects and probably should not be used with children. I use 1/2 the amount of sugar called for and use B-Sweet insted. I usually add a bit more vanilla when brown sugar is called for. It can be found via internet at www.bfreesystem.com/nevada, or you can contact me if any questions. Less calories, and it doesn't trigger the glycemic reaction like the artificial sweeteners.
I was really excited to make this cake especially because of the flaxseed. I have only used flax in small amounts in the past, and now I know why. During cooking and now in a covered container, all I can smell is flax. If I didn't know there was cinnamon and apples in this cake, I couldn't have guessed by the smell or taste. The flax just takes over. The kids won't touch it. Maybe I will omit or at least back on the amount for my next try with this.
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I haven't made this recipe yet either, but the amount of sugar in general and sugar blend in particular is cause for concern. For a recipe with 2 c flour and all those naturally sweet apples, 3/4 c sugar by itself should be more than enough. I reduce the amount of sugar in recipes all the time, and can remove about half in cookies, pies and cakes without ill effect. I also use stevia, in the pure liquid or powdered form, in conjunction with sugar if it's necessary to boost the sweetness.
I would love to make this cake, but... because my husband cannot have anything artificial, I wonder if using the same amount of regular sugar is okay. He is highly allergic to all of the artificial products.