Looks like winter finally is showing up in Michigan. Our first winter storm is happening this week. This year has been a bit odd without any snow. This is climate change, whether you believe in it or not. I’m also seeing in the forecast some of the first bitter cold mornings. I’m a person who runs like the US Postal Service. Rain or Shine. Snow and Ice. My coldest run so far is 0 degrees Fahrenheit. One of these years I will break that record. To be able to run in the cold, I have light layers that all wick sweat. My hat and balaclava also wick sweat. Wearing anything like cotton is a disaster in the cold. I cover my nose and mouth under 32 degrees Fahrenheit to prevent lung freeze. I also use waterproof running shoes and cleats in the ice and snow. Whatever the weather, I’m prepared for it.

This week I am using some more apples with an Apple Gingerbread Cake from the Washington Post. This uses a pound of apples, which helps a lot. Also, it’s simple. I don’t want to spend more time than I have to right now baking.

Here are the original stats:

Here’s what I changed:

• I swapped the all purpose flour with almond and coconut flours to make this low carb.
• I swapped the vegetable oil with unsweetened applesauce to lower the fat and calories.
• I swapped the brown sugar with its sweetener equivalent to lower the sugar.
• I increased the servings from 8 to 16 to lower the calories
• I will use a 9×9 square pan instead of a round cake pan for easier portioning.

Here are the final stats:

Here is the final recipe:

Apple Gingerbread Cake

Serves 16

• 1.5 cups almond flour
• 1/2 cup coconut flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1/4 teaspoon kosher salt
• 1 large egg
• 1/2 cup packed light brown sugar substitute
• 1/2 cup unsweetened applesauce
• 1/2 cup molasses
• 1/2 cup unsweetened apple cider
• 1 pound crisp apples, such as Honeycrisp, peeled, cored and cut into 1/2-inch pieces

1. Preheat the oven to 375 degrees. Coat a 9-inch, square pan with baking spray, line the bottom with parchment, and then spray the parchment, just to be safe.
2. Whisk together the flours, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
3. Whisk the egg in a mixing bowl, then add the brown sugar substitute, applesauce, molasses and apple cider; whisk until smooth. Add the flour mixture to the egg mixture and stir until thoroughly combined. Fold in the apples.
4. Spread the batter evenly in the pan. Bake (middle rack) for about 50 minutes, until firm to the touch and a toothpick inserted into the center comes out without any crumbs attached to it. Transfer to a wire rack to cool (in its pan) to room temperature.
5. Use a round-edged table knife to loosen the edges, then dislodge the cake and transfer it to a serving platter, discarding the parchment paper. Dust the top with confectioners’ sweetener, cut into squares and serve.