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Sugar Free Apple Crumble Cake

Sugar Free Apple Crumble Cake

This easy Sugar Free Crumble Cake with a green apple makes a delicious combination

Ingredients

Scale

1 teaspoon vanilla

115 gram/4ounces/1/2 cup butter, at room temperature

130 gram/4 1/2 ounces/scant 3/4 cup monk fruit

3 eggs, at room temperature

215 grams/9.6 ounces/scant 2 cups plain Whole Wheat pastry flour

5 ml/1 teaspoon baking soda

5 ml/1 teaspoon baking powder

250 ml/8 fl ounces/1 cup sour cream

1 medium green apple

FOR THE TOPPING

110 gram/4 ounces/ 1/2 cup monk fruit

10 ml/ 2 teaspoon ground cinnamon

115 gram/ 4 ounces/ 2/3 cup walnuts, finely chopped

50 gram/ 2 ounces/ 1/4 cup cold butter, cut into pieces

Instructions

1. Preheat the oven to 180 ° C /350° F. Line the base of a 23 cm/9 in square cake tin (pan) or pyrex dish with non-stick baking parchment paper.

2. For the topping, place the brown sugar, cinnamon and walnuts in a bowl. Mix with your fingertips, then add the butter and continue working with your fingertips until the mixture resembles breadcrumbs.

3. To make the cake, cream the butter with an electric mixer until soft. Add the sugar and continue mixing until the mixture is light and fluffy.

4. Add the eggs, one at a time, beating well after each addition.

5. In another bowl, sift the flour, baking soda and baking powder together three times.

6. Layer the dry ingredients into the butter mixture in three batches mixing each time an addition is made, alternating with the sour cream. Mix until blended with a wooden spoon.

7. Pour half the batter into the prepared tin/pyrex dish and sprinkle over half the walnut crumb topping mixture.

8. Pour the remaining batter on top and sprinkle over the remaining walnut crumb mixture.

9. Bake until browned, 60-70 minutes. Leave to stand for 5 minutes, then remove and cool on a rack.

 

Notes

Substitutions: For the monk fruit you can use xylitol as another sugar free option. 

If using a different sweetener, check on the ratio, the monk fruit I used is 1:1 ratio with sugar, the same is with xylitol.

Notes: The morning before making the cake, I left the egg and butter overnight outside of the fridge  to reach room temperature. If making the cake in the evening, leave out the butter and eggs for about 5 hours in room temperature before making the cake (the time needed to leave out the butter and eggs will vary per altitude and room temperature).

Cook/bake time may change when changing ingredients portions.

Storage instructions:

I recommend to keep the cake on the parchment paper after baking, use the sides of parchment to hug the cake and put it in a gallon ziploc bag or a grocery bag (make sure there is no holes). It should keep in the fridge 3 to 4 days.

This can be stored in the freezer up to one month.

Nutrition facts is an estimate

Copyright 2021

 

Keywords: Sugar Free Apple Crumble Cake, apple crumble cake recipe, recipe for apple crumble cake,

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