Jewish Apple cake is an amazing cake! I found the recipe in a Better Homes and Gardens cookbook about 15 years ago. Friends who have tasted this cake will attest to the fact that nothing compares to the downright delicious caramelized crust and sweet cinnamon apples layered between fluffy batter. It might even be better......dare I say......than apple pie!
Of course I haven't made it in YEARS...literally because of the amount of sugar in it (about 3 cups!) I honestly never thought I would try to make a lightened version without any sugar at all, but hey, I like a challenge! SO I decided I would try it for Christmas this year to have something to bring to my aunt's house that I could eat so I wouldn't indulge in the high fat and sugar laden traditional desserts available.
My kids loved it and relatives couldn't believe it had no sugar in it. I was just happy to have a healthier dessert to enjoy on Christmas. This is a pretty cake that can be served at any party. The company will love it and never know its healthy...really!
Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox!
If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates.
Refined Sugar Free Whole Wheat Apple Cake
- 6 cups apples sliced, no skin
- 2 tsp cinnamon
- ⅓ cup Swerve sweetener or sweetener of choice
- 3 eggs
- 2 cups applesauce unsweetened
- ½ cup butter softened
- 2 tsp vanilla extract
- ⅓ cup apple juice
- 3 cups whole wheat pastry flour
- ½ tsp salt
- ½ tsp baking soda
- ⅛ tsp ground nutmeg
- 1 cup Swerve sweetener
Preheat the oven to 350 degrees.
Combine sliced apples, cinnamon and Swerve until all apples are coated well.
Mix together eggs, applesauce, butter, vanilla and apple juice.
Sift in another bowl flour, salt, baking soda, nutmeg and Swerve.
Add dry ingredients to the wet and mix well.
Pour half of the batter into the prepared pan, then lay half of the sliced apples over the batter. repeat with batter and finish with the rest of the apples.
Bake for one hour to an hour to 1 hr and fifteen minutes or until toothpick in center comes out clean.
Remove cake from the oven and set it on a wire rack for 15 minutes. Then loosen edges with a knife and invert onto a plate to remove from pan. Flip back over onto a serving plate.