Diabetic-Friendly Sortilege-Drenched Apple Cake!

Posted on 05/16/2012 by doc__holliday
I was grounded today. Okay, well, not really. It was too cold to work today. So, I spent it doing what I love to do best: baking.

I had a hankering for my Mom's Bavarian apple cake. My Mom's of the Bavarian stock, so I grew up with all kinds of awesome German pastries and cakes, but, because my Mom has been a brittle type 1 diabetic since she was a kid we always had low-calorie, low-sugar desserts at home. I guess because I grew up with less of a taste for sugar (which later turned out to be a lie---having, instead, discovered a severely under-flexed sweet tooth upon moving out....) I often return to low-sugar recipes for my weekly indulgences. Because, let's face it: dessert is the BEST part of dinner, and I'd rather have a healthy, low-sugar dessert than NO dessert.

The bf has been going crazy with an insane deadline, so, in between assisting him in shooting last-minute product shots on my supposed day-off, I decided to make a nice dinner of bacon-wrapped scallops and, yup, Mom's cake for dessert.

Horror upon horrors, I forgot the recipe. I racked my brains in trying to recall it, and cobbled something together that, while it isn't exactly my Mom's recipe, it turned out to be lower-calorie (if that's possible) with the same delicious flavour! Who'da thunk it? I knew there was yogurt in the original recipe; I knew there was an egg + 2 egg whites... some flour, no butter.. but I also wanted to Canadian-ify this cake since I was already cobbling together a recipe from memory. Last year, while on tour in Quebec, I picked up Sortilege: Canadian maple whiskey. It's like liquid gold. I used a splash of in my very first apple pie ever and I'm hooked on baking with it. So, I merrily added it to this recipe, just cuz. The end result? A healthy Bavari-nadian apple cake that tastes pretty darn delicious!


The recipe:

2 apples, peeled and cut into slices. How delicious this recipe is (like all apple-based recipes) really depends upon the quality of apple. Lots of people have their favourites for baking. Mine happen to be spies. If spies cannot be found (as they are not in season this time of year in Ontario), the next best thing is a Macintosh.
1 1/2 cups unbleached all purpose flour
1/3 cup sucanat (if you want a sweeter cake, make it 2/3)
2 tsp "apple pie spice" (I believe I posted my modified version of Tosca Reno's blend)
1 tsp baking powder
1/2 tsp baking soda
1 egg + 2 egg whites
1/2 cup buttermilk (I always make mine with lemon juice & 1% milk)
1 tsp vanilla extract
2 tbsp olive oil
1/4 cup Greek yogurt
1 oz Sortilege (or, for those of you not from Canada, you can use JD's Honey Whiskey instead! Or Goldschlager!)
1 tsp cinnamon
1 tbsp brown sugar.
1 tsp of fresh squeezed lemon juice

Preheat yer oven to 350F. Grease an 8" round springform.
Mix your peeled & chopped apples with 1 tsp cinnamon, 1 tbsp brown sugar, the lemon juice and 1 oz of Sortilege. Let it stand for at LEAST 1 hr so the flavours absorb.

Mix your dry ingredients. Mix your wet. Combine the two, but ONLY til the dry stuff gets moist. You don't want to over-mix. Pour the batter into the springform and arrange the drunk fruit ontop. Bake for about 35 minutes and then switch to broil for the final 2 to really brown the top of your cake.


We were so eager to eat the cake, we carved it up right away and dove in... whereupon my boyfriend announced that it was flavourful but it "lacked kick". Then I remembered the confectioner's sugar. Duh. So, I brought out the sifter and drenched our pieces (and the cake) with white christmas.


And.... because I know you ALL want the nutritional information for this guy:

Serves: 8
Calories: 192
Fat: 4.2
Carbs: 35
Sugars 30g (<--this was based upon a calorie count using brown sugar..apparently nobody online has ever heard of sucanat before)
Protein: 2.3g

It's not my usual high-protein/fibre baking style, 'tis true. Hell, it uses all-purpose flour! It's a modest recipe; a classic apple torte. Nothing really special (well...except the booze!) But.. it's my comfort food. And it's still lower calorie than any other Bavarian apple torte recipe you'll find. So there. :p
fish_lanterns 17th-May-2012 02:29 am (UTC)
That looks GORGEOUS. I work with diabetic patients often and so I've gotten hella health-conscious these past few days. This recipe (if you'll excuse the god-awful pun) takes the cake!

Thank you for sharing! :'D
cammychan 17th-May-2012 02:42 am (UTC)
One of my parents is recently diagnosed and I've been trying to find recipes for diabetics, definitely saving this, thank you!!!
wings_unfurling 17th-May-2012 02:51 am (UTC)
My best friend is diabetic and always says most diabetic things taste awful to her. (She's always had flavor issues, even before the diagnosis.) I'll have to try this on her (and myself!). Thanks so much. This looks like something she'd actually enjoy.
magedragonfire 17th-May-2012 03:28 am (UTC)
S'probably because most diabetic things are made with alternative sweeteners that taste like ass to a section of the population. I'm always able to detect a terrible aftertaste in things made with Splenda or aspartame, myself - although I don't know if my having type 1 has anything to do with that, since I was too young to remember how things tasted before I was diagnosed. :P

This sucanat stuff might be better, though, since it's just minimally refined sugarcane juice.
wings_unfurling 17th-May-2012 04:21 am (UTC)
Part of it could be the artificial sweeteners. Goodness knows some of them are completely awful! I think that combined with long held taste/texture issues explains her.

I'm going to try to find the sucanat for her. Can't hurt to try, right? :)
doc__holliday 17th-May-2012 12:33 pm (UTC)
Ugh. I HATE artificial sweetners. My Mom had a rule at home: bake with real sugar, just cut it down/out when possible. Which is why a lot of my recipes (you'll find as I post more) tend to use dried fruit, honey, date sugar, or sucanat for the sweetning agent.

I think they make baked goods taste SO much better, rather than 'faking' super sweet. Plus, when I actually *do* eat super sweet food (on rare occasion), my boyfriend tells me I get the "crazy eyes". lol.
magedragonfire 17th-May-2012 03:31 am (UTC)
Sortilege is bossss. I shall have to save this one for when I maneuver another bottle of it into my hands!
sororcula 17th-May-2012 04:23 am (UTC)
This looks nice! My dad recently bought some sucanat and I've subbed it for brown sugar in a few things but this is the first recipe I've seen calling for it. I like how molasses-y it is. :-) I also happen to have apples and honey whiskey on hand so... Haha. I may just have to make this soon!
thirdbase 17th-May-2012 10:24 am (UTC)
What's the chance we can safely substitute white sugar for the sucanat? Or pull the amount down a little bit, since presumably you get more white sugar in a 1/3 cup because more granules fit?

Hmmm... I don't have sucanat, but I have molasses & sugar... this looks amazing. I'll have to get my hands on some fire water there, and some sucanat to try it correctly!
doc__holliday 17th-May-2012 12:34 pm (UTC)
You probably can sub white sugar for sucanat, although, I'd suggest you go with brown sugar because of the molasses content. Just lightly pack the brown sugar.
love_spent 17th-May-2012 07:57 pm (UTC)
this looks so delicious :D
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rowen_b 19th-May-2012 11:07 am (UTC)
Sounds great, do you know of any non-alcoholic substitute for the Sortilege? Or would it be better to just leave it out?
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