Monday, April 18, 2011
APPLE PECAN CRUMB CAKE WITH GIANDUIA (CHOCOLATE/HAZELNUT) DRIZZLE
I haven't blogged dessert for some time, but last night we had an old friend visiting from Vancouver, which I thought was as good an excuse as any to make a dessert! But I didn't want it to be too rich, and I wanted it to be quick and easy, and made with whole grain flour(s). I decided that apples and pecans would be nice, and I also wanted to add just a little chocolate. I turned to the recipe in my book "The Fiber for Life Cookbook" for Rustic Rhubarb Cake and tweaked it once again. It was really moist and delicious, and a little more elegant than the original. Just a nice little touch of chocolate. (I think it would work with a gluten-free flour mix, too.) Our friend Brenda, not a vegan, just loved it and took some home with her. She had no idea that it was made from whole grain flour.
BRYANNA’S APPLE/PECAN CRUMB CAKE WITH GIANDUIA DRIZZLE
makes 1/ 9x13" cake / 12 servings
This cake is just fine served a little warm, and it 's even good for breakfast! The cake itself is quite low in fat, and you can cut down the pecans to 1/4 cup, if you like.
1 and 3/4 cups wholewheat pastry flour PLUS 1/4 c. oat bran
OR 2 cups wholewheat pastry flour
Tip: I think this recipe would work with a reliable gluten-free flour mix, too.
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
2 cups chopped apples (I don't peel them if they are organic)
1/3 cup smooth unsweetened applesauce
3 Tbs. oil
1 cup unbleached organic granulated sugar
7/8 cup nondairy milk
1 tsp. pure vanilla extractTOPPING:
1/2 cup brown sugar
1/2 cup chopped pecans
about 1/2 cup Gianduia (chocolate/hazelnut spread) for drizzling (UPDATE: I haven't been a palm oil-free vegan brand of this spread lately, but there's an easy vegan recipe for this spread in my new book, World Vegan Feast,and the the recipe is also on my blog here.)
Preheat oven to 350 degrees F. Grease a 9x13" cake pan.
Whisk together the Dry Mix ingredients in a medium mixing bowl. Stir in the apples. In a blender or with hand/immersion blender, blend the Wet Mix ingredients until smooth. Mix the Wet Mix into Dry Mix, stirring as briefly as possible. Spread into prepared pan. Mix the Topping ingredients together in a small bowl. Sprinkle the Topping evenly over the cake.
Bake 35 minutes. Test for doneness. Cool on a rack.
Scoop the Gianduia (Chocolate/Hazelnut Spread) into a small heat-proof bowl.
Place the bowl in a larger bowl and add very hot water to the outer bowl. Let it sit until the spread is a bit runny. Scrape the spread into a small food-safe squeeze bottle. Squeeze a thin line of chocolate spread in whatever way you like it, but not too much!
Serve right out of the pan, cut into squares.
Nutrition Facts Nutrition (per serving): 384.0 calories; 39% calories from fat; 16.9g total fat; 0.0mg cholesterol; 13.8mg sodium; 182.0mg potassium; 56.0g carbohydrates; 4.8g fiber; 39.0g sugar; 51.2g net carbs; 3.9g protein; 8.3 points.