Dessert: Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream

This recipe includes fertility superfoods such as:

Cinnamon, Apples, Nuts

Health and fertility benefits of Apple Nutmeg Pine Nut Cake with Brown Sugar Buttercream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full) Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/2 cup unsalted butter
1/4 cup shortening
4 large eggs
2 cups superfine sugar
2 3/4 cups cake flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 tablespoon baking powder
1 cup warm milk
2 cups small-diced apples
1/2 teaspoon ground nutmeg
1/2 cup pine nuts, toasted, divided
1 1/2 teaspoons vanilla extract
Brown Sugar Buttercream, recipe follows
Caramel sauce, for garnish

Instructions

Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time, until completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
Sift together the cake flour, cinnamon, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk.
Mix together the apples and nutmeg. Cook in the microwave for 3 minutes, and then drain any excess juices. Fold the apples and half the toasted pine nuts into the batter. Add the vanilla extract.
Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
Using a pastry bag and piping tip, frost the cupcakes with the Brown Sugar Buttercream, and garnish with caramel sauce and remaining toasted pine nuts.

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