Apple cake ~

The first layer of fruit & streusel

I don't do this often, serve what is essentially no more than a homey old-fashioned dessert for the kidlets after school snack.  Tossing nutritional value to the wind.  I must be feeling the combination of loving and vulnerable at the same time, wanting to nuture through food.  How under the surface is that...how about simply floating at the top, "Why not have a special treat now and then."   Because my mind doesn't do surface stuff naturally.   Darnit.  :)


Simple apple cake with whole wheat flour ~
Linked to Menu Plan Monday


1 1/2 c. whole wheat flour
1/4 c. tapioca flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 - 1 tsp. nutmeg
6 1/2 T. butter, softened
3/4 c. brown sugar, packed
2 eggs
1/2 c. sour cream
1 apple, cored, peeled, halved, 1/4" slices
Lots of streusel of choice, approximately a cup

• Preheat oven to 350 degrees.
• Grease and line with parchment an 8" springform pan.
• Mix the dry ingredients, set aside.
• Add the butter and sugar into the mixer bowl...mix until light.
• Add vanilla and one egg at a time, beating between the additions until light and fluffy.
• In thirds, alternate adding the flour and sour cream.  Begin with flour, end with sour cream.
• Spread half the batter in the pan.  Line half the apple slices atop the batter.  Sprinkle the apples with half the streusel.
• Top with the remaining batter.  Add the apple slices.  Top with remaining streusel.
• Bake for 60+ minutes.  Use a toothpick in an area without apple, near the middle.   It should spring back when lightly touched.

Notes ~~

This is not very sweet, as I tend to bake for us, it's my perference.  If you are...say...from the South...you might care for more sugar, the recipe can take to add up to 1-1/8 c. sugar.  This would also be good with some added almonds or pecans.  

Lil' dude asked for seconds ~ be still my beating heart....today I said yes.  

Apple crumb cake

xoxo ~
Lil' nose rubs ~ :)

After school snack ~

I need more white dishes.  I do, I do.

I cannot believe my children liked these.  I didn't care for them.  *laughing*  I made them whole wheat.  There was a low amount of sugar compared to other scones.  Annabelle and Little Bit asked for a second one.  Amazing.  I'm happy that my children will eat something that low in sugar and entirely whole wheat.  Nic...well, I got the "so-so" sign with the hand when I asked him if he liked them.  Me?  Not the tolerant one again, I see.  I ate the middle and tossed the rest.  *blush*  This recipe is by no means close to the oh so flaky original in the end result...but there it is...our after school snack today.  Cleaned up away from white flour.

 With a couple substitutions and a minor change - -

• Recipe cut in half, sugar amount remains at 3T. to 2 c. flour.
• Whole wheat pastry flour instead of white.
• Marionberry jam, of course.

http://thebakeryspot.com/grand-central-bakerys-jammers-recipe.html 


Lil' nose rubs, Eskimo kisses...real ones ~
xoxo