Now that I’m back from the conference, I’m worn out. I have a week’s worth of work on the house I need to do. I’ll be handling this over the next week while I’m on vacation. Maybe after both houses are done and one sold, I can have real vacation. Maybe soon. Oh well. This week’s recipe is a simple 9×13 cake. It can pretty much be done in one bowl. I liked that this on incorporated some interesting flavors. The recipe for Cinnamon Yum Cake from All Recipes combines cinnamon, cardamom, raisins and white wine. I think it looks pretty simple as well delicious. According to the reviews I have a 50/50 shot of it being good. Maybe the person who had the bad review did something that didn’t work. Who knows. I think the recipe is pretty basic in terms of method, so I believe this will turn out wonderfully.
Here are the original stats:
Here’s what I changed:
- I replaced all of the sugar with the sweetener equivalent
- I replaced the AP flour with almond and coconut flours to reduce the carbs.
- I replace one stick of butter with applesauce to reduce the fat and calories.
- I increased the servings from 16 to 24 to lower the calories.
- I replaced the brown rice syrup with sugar free maple syrup to reduce the sugar.
Here are the final stats:
Here is the final recipe:
Low Carb Cinnamon Yum Cake
- 2 1/4 cups almond flour
- 3/4 cup coconut flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cinnamon
- 1/2 teaspoon xanthan gum
- ¼ teaspoon salt
- 1 stick butter, at room temperature
- 1/3 cup unsweetened applesauce
- 1 ⅓ cups brown sugar substitute
- ¾ cup sugar free maple syrup
- 3 large eggs
- 1 cup dry white wine such as Chenin Blanc
- ½ cup coarsely chopped pecans or walnuts, plus more for garnish
- ½ cup golden raisins
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
- Whisk together flours, baking powder, baking soda, cardamom, cinnamon, xanthan gum and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup and applesauce, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
- Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.