Does a cake with apples need to be refrigerated?

An apple cake can stay out at room temperature for up to one day according to Food52 . After that, it is recommended to store it covered with plastic wrap in the refrigerator. This will help prevent the apple from turning a bit slimy and begin to ferment.

Do I have to add lemon juice with apples in a cake?

If you are adding apples and they will be mixed into the batter you don't need lemon juice. The apples won't get brown since they will be baked. If you are adding raw apples to a baked cake as garnish or decoration then you should dip them in some lemon juice to prevent discoloration. Also if your apples are tart enough for the recipe, such as Granny Smiths, then you don't need lemon juice. If you are using sweeter apple like a Macintosh and you want a tarter flavor, add a few teaspoons of lemon juice to the recipe.

Sugar Free Apple Cake ⋆ Deb's Daily Dish

Description

This sugar free apple cake has a soft and moist texture from the Granny Smith apples and tangy sour cream. Filled with warm, seasonal spices, it smells like a homemade apple pie. But with no added sugar, it is a healthy choice for dessert.

Ingredients

Units Scale

2 Granny Smith apples, peeled, grated and strained
2 cups fine almond flour, sifted
1/4 cup coconut flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/4 teaspoon ground ginger*
4 eggs, room temperature
1/4 cup softened unsalted butter
1/2 cup brown sugar substitute*
1/4 cup granular white sugar substitute *
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon apple extract (optional)
2 tablespoons powdered sugar substitute (optional topping)

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Instructions

Preheat oven to 350°F. Spray a 9 inch bundt pan with non-stick baking spray.
Combine all the dry ingredients, except sugars, in a medium bowl.
In a large mixing bowl, beat the butter and sugars on medium speed until well combined, about 2 minutes.
Lower speed and slowly add eggs and mix into the batter. Add the extracts and sour cream.
Pour dry ingredients into batter and mix just until combined.
Remove cake batter from mixer and pour in the grated apples. Fold into the batter by hand with a spatula.
Pour into the bundt pan and smooth the top.
Bake for 30-40 or until a wooden toothpick or wooden skewer comes out clean when inserted into the middle of cake.*
Cool cake on rack for 15 minutes and then remove from pan to finish fully cooling.
Sprinkle with powdered sugar, if desired.

Notes

*After you have peeled and grated the apples, place them in a strainer and press down to remove any liquid. If you don't have a grater, just chop the apples into small minced pieces.

*If you have apple pie spice, use that instead of the individual spices.

* I used Swerve brown sugar substitute (erythritol based) and Allulose for the granulated sugar. Allulose is not as sweet as other sugar substitutes, so taste a bit of batter and add an extra tablespoon if needed.

*Lightly cover cake with foil if it is browning too quickly.

*Make sure you push the toothpick as far down as possible so you can see if cake is done all the way through.