Sunday, December 4, 2011

Apple Cake with Almonds

Following on the heels of my Cherry-Almond Cake, here's a different coffee cake using apple instead.

  • 5 tablespoons vegan butter, divided
  • 2 cups peeled and chopped Braeburn apple*
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup vegan sugar
  • 1/2 cup Tofutti cream cheese
  • 1 and 1/4 teaspoons vanilla extract, divided
  • 1/2 teaspoon almond extract
  • 1/2 cup plain non-dairy milk
  • 2 Ener-G eggs
  • Cooking spray
  • 2 tablespoons toasted sliced almonds**
  • 1/3 cup sifted vegan powdered sugar
  • 2 teaspoons water
1. Melt 1 tablespoon of the butter in a large skillet over medium-high heat.  Add the apple; cook for 5 minutes, until the apple is tender.  Set aside.

2. Lightly spoon the flour into dry measuring cups and level with a knife.  Combine the flour in a bowl with the baking powder and salt.

3. In the bowl of a stand mixer, combine the remaining 4 tablespoons butter, sugar, cream cheese, 1 teaspoon vanilla extract, and almond extract; beat at medium speed until blended.

4. Whisk together the milk and Ener-G eggs.  Add the flour mixture and milk mixture alternately to the sugar mixture, beginning and ending with the flour mixture.  Stir in the cooked apple.

5. Spoon the batter into a 9-inch round cake pan coated with cooking spray and sprinkle with the almonds.  Bake at 350 degrees for 55 minutes - a wooden pick inserted in the center should come out clean.  Cool the cake for 10 minutes in the pan on a wire rack; remove from the pan and transfer to a platter.

6. In a small bowl, combine the remaining 1/4 teaspoon vanilla extract, powdered sugar, and water.  Drizzle over the cake.  Serve warm or at room temperature.

*Although I loved the taste of Braeburn in this recipe, you can use Granny Smith if you prefer tarter flavors.

**To toast the nuts, cook in a small skillet over medium heat for about 3 minutes, shaking nearly constantly, until lightly browned.  Be careful because sliced almonds are so thin they could burn easily if you turn your back.

Nutrition Info:
12 servings (1 wedge), Calories 225

Tasting Notes:
This cake had all the flavors of an apple danish: tender bits of apple, crunchy toasted almonds, and a sweet drizzle of glaze - except inside of a light and fluffy cake instead of a crunchy pastry crust.  Wonderful.  Next time I would chop the apples finer, so that the pieces were scattered about the batter more evenly, but that's really my only complaint.


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