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Moist pregelled dysphagia friendly apple cake with cinnamon

Apple Cake

This moist and tender apple cake is filled with warm spices and sweet apple flavor, making it perfect for autumn or any time you crave a comforting dessert. This recipe is adapted for IDDSI compliance, ensuring that it can be enjoyed by everyone, including those with modified texture needs. The cake can be adjusted from bite-sized, soft pieces to a smooth, spoonable texture, perfect for different IDDSI levels.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups peeled and finely diced or grated apples use sweet varieties like Honeycrisp or Gala
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain yogurt or applesauce
  • 1 teaspoon vanilla extract
Optional Toppings
  • Powdered sugar for dusting
  • Smooth vanilla glaze

Equipment

  • 2 Mixing bowls
  • Whisk and spatula
  • 9-inch round or square baking pan
  • Measuring cups and spoons
  • Wire cooling rack
  • Knife (for cutting into squares)

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan and set aside. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In a separate large bowl, mix the melted butter and granulated sugar until combined. Add the eggs, one at a time, beating well after each addition. Stir in the yogurt (or applesauce) and vanilla extract.
  3. Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the diced or grated apples. Pour the batter into the prepared baking pan and spread it evenly.
  4. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the cooled apple cake with a small amount of apple juice, milk, or a vanilla custard until it reaches a thick, spoonable consistency.
  • Minced & Moist 5 (MM5): Finely mince the apple cake, ensuring no chunks remain larger than 4mm. Mix with a small amount of applesauce or smooth custard to keep it moist via pregelling for a couple of hours or overnight in the fridge. 
  • Soft & Bite-sized 6 (SB6): Cut the cooled cake into 15mm cubes and serve after pregelling is completed using the methods from MM5.
  • Easy to Chew 7 (EC7): This recipe is already easy to chew, enjoy!
Unsure of your current IDDSI level? Click Here
Macro Adjustments:
  • Protein: Swap 1/4 cup of flour for protein powder, or use Greek yogurt instead of plain. You can also use these tricks in the glaze. 
  • Fats: Increase butter to 2 tbsp or add a nut butter with serving to add to the fats, or swap a larger portion of the butter for applesauce to reduce. 
  • Carbs: Reduce the sugar to 1/2 cup or swap with monk fruit/erythritol. Use almond flour for part of the all-purpose flour (the texture will be denser with this change). 
Dietary Swaps:
  • Gluten-free: Use a 1:1 GF flour blend; if you're using a single replacement, you will need xanthan gum for binding. 
  • Dairy-free/Vegan: Replace the butter with coconut oil or vegan butter, flax egg (1 tbsp flax + 3 tbsp water per egg); yogurt with coconut yogurt or applesauce. 
Low-Spoons Shortcuts:
  • Poach the apples in a crockpot after scoring a few lines in the skin to speed up peeling, or use pre-peeled apples. 
  • One bowl method: in a microwave-safe bowl, melt butter, stir in sugar, and then add everything else directly.