This very lo-fat apple flan is scrumptious. You can serve it for Kiddush, but it
- 2 eggs -
- 1/2 cup cane sugar -
- 1 tsp vanilla -
- ½ cup unsweetened applesauce -
- 2 Tbsp water, soy milk, or apple juice -
- 1 1/2 cups whole wheat pastry flour -
- 2 tsp baking powder -
- 1/2 tsp cinnamon -
- scant 1/2 tsp salt -
- 6 apples, peeled and sliced thinly -
- Optional Streusal -
- 1/3 cup brown sugar -
- 1 full tsp cinnamon -
- handful chopped almonds (optional) -
- Optional Glaze -
- 1/4 cup confectioners’ sugar -
- 1 tsp water or pareve whipping cream -
- 1/4 tsp vanilla or 1/8 tsp almond flavoring -
Preheat the oven to 350°F (180°C).
Beat the eggs, sugar, and vanilla until they are light. Add the applesauce and mix well. Add the water, flour, baking powder, cinnamon, and salt. Mix just until combined. Spread half the batter in a thin layer in a 10-inch springform pan sprayed with oil or baking spray. Arrange half of the apple slices over the batter. Top with the remaining batter. Arrange the remaining apple slices on top.
If using a streusel topping, mix the brown sugar, cinnamon, and nuts and sprinkle this evenly over the apples.
Bake for 40 minutes, or until done. Do not overbake. If you wish to glaze the cake, combine the glaze ingredients in a small bowl. Drizzle this over the cooled cake.
NOTE This cake freezes well. It actually becomes moister when frozen.
This recipe appeared in Mishpacha Magazine for Rosh Hashanah.