Am besten warm genießen: Der Ofenschlupfer ist Dessertgenuß mit langer Tradition. Die schwäbische Süßspeise zergeht auf der Zunge. Lecker mit Vanillesoße!
Rezept für Ofenschlupfer
Zutaten für 4 Portionen:
350 g Hefezopf
400 g Äpfel entkernt (Bspw. Elstar)
60 g Rosinen
60 g Mandelblätter
140 g Vollei (entspricht 3 Eier)
340 ml Milch (3,5%)
70 g Zucker
Den Hefezopf in dünne Scheiben schneiden. Die Äpfel waschen, Kerngehäuse entfernen und die Äpfel vierteln. In feine Scheiben schneiden.
Für die süße Royal Milch, Vollei, Zucker, Vanille und Zimtpulver mit Hilfe eines Stabmixers mixen. Äpfel in einer Schüssel zuckern und mit etwas Zimt bestreuen und vermengen. Ein Backblech ausbuttern und abwechselnd mit einer Schicht Hefezopf und einer Schicht Äpfel belegen. Je nach Wunsch können noch Rosinen mit eingearbeitet werden.Mit der Royal übergießen und mit Mandelblättern bestreuen. Bei 160 °C ca. 40 min backen. Danach in die gewünschte Größe schneiden und noch warm servieren.Besonders lecker dazu: Vanillesoße und Vanilleeis!
1-1/2 cups unsweetened applesauce
1 cup sugar
1/4 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon pumpkin spice
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped walnuts
In a bowl, beat egg substitute for 1 minute on medium speed. Add the applesauce, sugar and oil; mix well. Combine the dry ingredients; add to applesauce mixture and mix well. Stir in raisins and walnuts.
Pour into a 13×9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a bowl, beat cream cheese until fluffy. Beat in confectioners’ sugar and vanilla. Frost the cake. Yield: 20 servings.
Originally published as Applesauce Cake in Light & Tasty October/November 2001, p10. Over the years I change the spices original it asked for clove, I believe some anise as well.
1/2 cup creamy nut butter (almond, cashew, tahini, etc)
1/2 cup dairy-free chocolate chips
1/2 cup mashed avocado (about 1/2 an avocado)
1/2 cup cooked sweet potato
1/4 cup coconut milk
2 tablespoons maple syrup
3 tablespoons cacao powder
Preheat the oven to 325° F.
Grease a regular size loaf pan with coconut oil or line with parchment paper
In a food processor or blender, combine all ingredients except chocolate chips and mix until well combined.
Stir in the chocolate chips and transfer to the loaf pan.
The batter will be very thick and sticky so with the back of a spoon- level out the batter across the pan as evenly as you can, edging it into the corners and smoothing the surface.
Bake for 20 minutes, then remove and allow to cool to before slicing
Healthy + Flourless Applesauce Spice Cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 8 x 8 baking pan
1 cup applesauce
1/4 cup coconut oil*
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1 cup oat flour just blend up regular oats
1/2 cup lightly packed brown sugar
1/4 cup chopped pecans or walnuts optional
1/3 cup raisins optional
Optional Cream Cheese Frosting
2 ounces reduced-fat cream cheese at room temperature
1/2 teaspoon vanilla extract
Pinch of salt
1 and 1/4 – 1 and 3/4 cups powdered sugar
Optional: additional chopped pecans to top
Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper — otherwise your cake will likely not come out clean. (Trust me, I had one cake completely stick to the bottom even with spraying and lightly flouring it!)
In a large bowl, stir together the applesauce, coconut oil (measured when completely melted), large egg, and vanilla extract. Stir until completely combined.
Add in the baking soda, cinnamon, baking powder, salt, allspice, and nutmeg. Stir until completely combined. (Here’s where you can increase or decrease spices to personal preference — if you are wary of too much spice add a little less and if you LOVE spice increase them.)
Stir in the brown sugar and oat flour (blend regular old fashioned oats or quick oats in a blender or food processor until they resemble flour — blend well so you don’t have any weird oat chunks! Measure AFTER blending and not before).
If desired add in the chopped pecans or walnuts and raisins. In my testing, I personally liked the cake best with just chopped pecans. But if you love raisins in your cake definitely add them in!
Bake for 30-35 mins at 350 degrees or until a fork when inserted comes out clean. Be careful to not over bake as it will make this cake less tender and less flavorful. Allow to cool.
Optional Cream Cheese Frosting:
Quickly wash and dry the bowl from the cake and place in the *room temperature* cream cheese (Make sure it isn’t melted or softened by the microwave). Beat with the vanilla until smooth. Add in the salt and slowly add in the powdered sugar (beating in between additions) until smooth and creamy and your desired consistency has been met. If it is too thick add in a little bit of milk or heavy cream.
Frost the completely cooled cake evenly with the frosting. If desired top the frosting with the chopped pecans.
*Not all coconut oils are equal — some tend to give baked goods a slightly off or bitter taste. I use Pure Coconut Oil by LouAna and have never had a problem with it. I highly recommend this brand for baked goods.
Pastry filled with vanilla pudding or custard then topped optional with fruit of choice I stayed with autumnal fruits like our local apples, really simple but oh so yummy treat that you could find in any German bakery. Again I had some trouble figuring out how to call this in English, did not have much […]
½ c. all-purpose flour
¼ c. sugar
2 tbsp. sugar
3 large eggs
3 tbsp. unsalted butter
Finely grated zest of 1 lemon
¼ c. milk
2 tbsp. milk
1½ pt. raspberries
Preheat the oven to 350 degrees F. Butter a 9-inch gratin dish. In a bowl, whisk the flour, sugar, and a pinch of salt. Whisk in the eggs, butter, and lemon zest until smooth. Add the milk and whisk until light and very smooth, about 3 minutes. Pour the batter into the gratin dish and top with the raspberries.
Bake for about 30 minutes, until the clafoutis is set and golden. Let cool slightly. Dust with confectioners’ sugar, cut into wedges, and serve.