Cinnamon Walnut Crunch Cake

Serves 6

Notes from the Chef

In New York city, we were surrounded with marvelous cake topped with all kinds of crumb and nut toppings. This is my equally delicious Diabetes-Compatible version. Careful: you might get hooked. I like to use an 8-8 ½ inch springform pan (well greased) or cupcake tin lined with paper cups.

Ingredients

Cake

    2/3 cup flour (you can replace up to 1/4 the amount with whole wheat flour)

    1/2 cup toasted walnuts

    1 tsp cinnamon

    1/8 tsp ground cardamom (OPTIONAL)

    1 tsp baking powder

    1 tsp, baking soda (1/2 into dry mix, ½ into wet mix)

    pinch of salt

    1/2 stick (4 ounces) of butter at room temperature

    1/4 cup vegetable oil

    1 cup GRANULATED SUGAR SUBSTITUTE

    3 large eggs at room temperature

    1 tsp pure vanilla extract

    2 Tbsp sour cream (Low fat is ok BUT NOT fat free)

    1 tsp cider vinegar

Topping

  • 1/2 cup toasted walnuts
  • 2 Tbsp
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 2 Tbsp granulated sugar substitute (or equivalent)

Preparation

  1. Preheat oven to 350 degrees F.

Dry Mixture

  1. In a food processor:
  2. Combine 1/2 cup of the nuts, salt, and 1/3 cup flour.
  3. Pulse until the nuts are totally pulverized.
  4. Add the remaining 1/3 cup flour and spices.
  5. Pulse until combined.
  6. Add baking soda and baking powder and pulse until combined.

Wet Mixture

  1. Cream butter and granulated sugar substitute until light and fluffy add the oil and beat until well combined.
  2. Scrape down the sides of the bowl.
  3. Add vanilla extract.
  4. Combine the sour cream and vinegar.
  5. Add remaining 1/2 tsp of baking soda to sour cream and stir.

Wet & Dry

  1. Alternately add the dry ingredients and the eggs and sour cream mixture.
  2. Start with the dry.
  3. MIX ONLY UNTIL JUST INCORPORATED otherwise you wind up with bread.
  4. Spoon the batter into baking pan.
  5. Chop the remaining walnuts and using clean fingers, combine with the butter, cinnamon, salt, and sugar substitute.
  6. Distribute evenly over the batter and bake for 26-28 minutes (17-22 minutes for cupcakes) or until tester comes out dry from the center.

Nutrition Information

  • Net carbohydrates: 13g

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Dessert

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