Cake


When I think of eating ‘healthy’ I really don’t consider cake.  Especially chocolate cake but I ran across this recipe in my February Cookbook eating to beat high blood pressure.  Truth be told this is NOT a weight loss book but a path to health.

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So these little bites of chocolate delight are only 70 calories, and 1 gm fat (1 1/2″ x 1 1/2″ piece) each.  I cut mine a little bigger but still not bad.  I sprinkled them with a little cocoa and powered sugar but they were plenty sweet without it.

    1 1/3 cups sifted self-rising flour
    1 cup + 2 Tbl unsweetened cocoa powder
    1/4 cup nonfat buttermilk
    1 Tbl instant espresso powder
    1 cup sugar {I subbed in 1/2 cup Splenda and added 18 tsp Stevia}
    1/2 up packed light brown sugar
    1/2 cup unsweetened applesauce
    1 tsp vanilla
    2 large egg whites
    1 Tbl powdered sugar

325 degree oven

Line an 8″ pan  with foil leaving an overhang.

Sift together the flour and cocoa.  Add the espresso powder into warmed buttermilk and allow to dissolve.

Mix the sugars together with the applesauce, buttermilk/espresso, and vanilla.  Add the liquids into the flour/cocoa mix and combine just until blended.

Beat the egg whites until stiff and then fold into the batter and add in the chocolate chips.  {I found the batter to be VERY stiff so I added just a tad of water before I folded in the whites.}  

Scrape the batter into the pan and bake for about 35 minutes or until set.  Don’t over bake!  Remove from pan and cool for about 15 minutes on a rack.

SOOOO good! Definitely a keeper.

The recipe is on page 263.

 

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2)

This is not at all what I had planned to make for this week’s IHCC ingredient – LEMONS!.  The weather was rather chilly when I picked out a nice lemon risotto and then the weather turned warm – mid 70s this week (and keep in mind it is mid-January) – so I switched to a nice citrus-y cake.

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Lemon Yogurt Cake

    4 oz butter
    1 cup superfine sugar {I subbed in 1 cup Splenda and 1/2 tsp bulk stevia}
    2 eggs, beaten lightly
    1 cup plain yogurt
    3 Tbl lemon juice
    1 Tbl lemon zest
    2 1/2 cups self raising flour
    1/2 tsp baking soda

Mix the butter and sugar together ’til fluffy.  Add the eggs and incorporate well.  Add in the yogurt, lemon juice, lemon zest, flour, and baking soda.  Mix well.

Spoon (it’s way to thick to pour) mixture into a 9″ cake pan and bake 45 minutes in a 350F degree oven.  {Mine only took 35 minutes}.  Cake is done if toothpick comes out clean.

While cake is still hot pour the syrup over the cake and let the cake sit for 5 minutes before slicing.

Syrup:

    1/3 cup sugar
    3 Tbl lemon juice
    zest of 1 lemon

My syrup didn’t turn out like I wanted but it did add some more lemon into the cake.  I ended up making a lemon drizzle and putting, way too much, over the cake.  The cake wasn’t real sweet and had just the right lemony flavor.  Good cake!

The recipe adapted from Donna Hay’s the new cook page 181

Want More?  -> LEMONS!

For some reason most of the cakes I make are layer cakes.  Lots of frosting between the levels.  Lots of frosting on top.  Lots of frosting around the sides.  But this time I decided to make a simple 9×13 cake.  Just lots of frosting on top.Pumpkin cake with a nice sweet cream cheese frosting.

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I made a couple of subs.  Instead of the full 2 1/2 cups of AP flour I used 1 1/2 cup whole wheat flour and only 1 cup AP.  I also used 1/4 cup egg product instead of the egg white called for. I subbed in 1 cup Slendra and 1/2 tsp bulk stevia for part of the sugar.  TRYING to make it a little better for you….. And, of course, a little more cinnamon than the 2 tsp.

 

Cake recipe is page 197 of The Colorado Farmers’ Market Cookbook.  The Pumpkin Cake Recipe is from Burritt’s Produce.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

It’s Fall y’all!  At least according to the calendar.  But with daytime temps still in the mid to upper eighties and nights only going down to 72 or so here in the Deep South it sure doesn’t feel like Fall.  So how do you get in the mood while running the A/C and wishing for cooler weather instead of Summer Part Deux?  You bake with Fall ingredients – apples, persimmons, pecans.  All of them tied up in one big beautiful bundt.

This one is full of all those ingredients plus “Fall” spices

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      3/4 cup chopped pecans

 

      1 1/2 cups firmly packed brown sugar

 

      1/3 cup butter, softened

 

      2 eggs

 

      1 cup cooked persimmon

 

      1 teaspoon vanilla

 

      2 3/4 cups all purpose flour

 

      3/4 cup milk

 

      1/3 cup apple juice

{I used some spiced pear juice as I was out of apple}

      1 tablespoon baking powder

 

      1 heaping teaspoon pumpkin pie spice

 

    3/4 teaspoon salt

Heat oven to 325°. Grease and sugar* 10 or 12 cup Bundt” Pan.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy.

Add persimmon and vanilla; mix very well.

Add all remaining ingredients; mix well. Gently spoon into prepared pan.

Bake at 325° for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 16 servings.

* Using sugar to coat pan adds a sugary golden crust to the cake

I drizzled it with a caramel ganache. Recipe for the ganache is from Crazy for Crust.

This cake was unbelievable moist and full of flavor.  One of the best I have made in a long while. {And it would have been beautiful if part of it hadn’t stuck to the pan – thus the leaves!!}

Want more FALL Bundts.  Please visit all the bakers below.  Lots of deliciousness there.

BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Thank you Terri ( of The Freshman Cook) for hosting this month.

LEMON!!  Tart! and sweet if made into a lovely loaf.  Like this one from Colorado Farmers’ Market Cookbook – my book of choice for October’s Cook Book Countdown.  This Very Lemon Loaf is just that VERY lemon!  3 Tbl of lemon zest mixed with 1 1/2 tsp lemon oil and soaked in a lemon glaze.  JUST RIGHT!  I usually cannot get enough lemon flavor into a cake, but this recipe from Maggie McCullough’s Bakery and Cafe was perfect!

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I made a simple lemon glaze for the top because you can NEVER have too much lemon.  I love that you can see the little pieces of lemon zest in the cake.  Moist.  Lemony.

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The recipe is on page 167.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Today is the first day of FALL!!  That means we can now transition into pumpkin and spice, winter squash, sweet potatoes, warm casseroles, and hearty soups.  ‘Bout time!!!  I am really tired of hot weather but it lingers on here in the south.  Maybe the fragrance of fall flavors will make us feel better about that 100 degree Heat Index!

I started slow with a nice spicy Pumpkin Bread from Alton Brown’s Good Eats:  The Early Years.

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The cake was moist and dense and full of cinnamon flavor.  It got better as the days went by and the flavors melded together.  YUM!

10 oz all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
12 oz  sugar {I subbed in Splenda for about 1/2  sugar and added a heaping tsp of  bulk Stevia}
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 lb fresh pumpkin peelded, seeded, cut into chunks
4 oz toasted hulled pumpkin seeds

Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.

You can find basically the same recipe HERE.

 

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

My Birthday was this past Sunday. I turned….. old enough!! It was a good day with lots of BarBQue and lots of cake. Perfect!!

And since it WAS my birthday week, Kaye chose CAKE for our theme this week. Thanks, Kayte!

But it also happened to be Father’s Day.  And the Man’s favorite cake is Carrot Cake.  Mine happens to be…cake!!  Any cake with lots of frosting!  So kill two celebrations with one dessert!

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There are not many cake recipes in Ellie’s books but there happens to be a darn good Carrot Cake Cupcake recipe in The Food You Crave.  It is just as good as the one I make for his birthday every year only healthier.  Less sugar.  Less oil.  Same frosting.  Same great taste. Still moist. Still sweet.  This may be my new g0-to for carrot cuppys!!

The recipe or Carrot Cupcakes with Lemony Cream Cheese Frosting is on page 285.  But it is also on Food Network.

What other cake did we enjoy this week.  Check out Let’s Make Cake at Eating with Ellie.

Cinnamon! Good for so many things. Used in so many cuisines.  Perfect spice for a bundt.

Made from tree bark it is loaded with anti-oxidants, has anti-Inflammatory properties,  cuts heart disease risks, lowers blood sugar levels, may be protective against cancer,  and has a powerful anti-diabetic effect just to name a few benefits.

It used in Chinese, Indian, Moroccan, American cuisine both savory and sweet.

And did I mention it adds lots of taste to sweet treats.  Like Cinnamon Rolls.  What better way to add cinnamon to a bundt?  A Cinnamon Roll Bundt!!

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I had seen some around the blog world.  Most of them used canned cinnamon rolls.  I decided I wanted to make homemade instead.  I used my favorite recipe (from Bread Bakers’s Apprentice).  I cut the roll into abot 16 pieces and loaded them into the bundt pan alternating their position.

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Then allowed them to rise and double in size.

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Baked about 40 minutes at 350 degrees.   (I had to cover them with foil to prevent the top from burning while the middle finished baking).  The longer baking time helped the sugar and butter caramelize.

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Then I drizzled with  glaze (Mix together 2 cups powdered sugar + 1/4 cup warm milk + 1 tsp vanilla + 2 – 3 Tbl melted butter.) and since I was making this for Mardi Gras –

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Perfect!  Great for snack.  Great for Breakfast ( Cinnamon Rolls….duh!).  Great for dessert!

BundtBakers

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Our host this month is Lauren of Sew You Think You Can Cook .  Thanks, Lauren.

For me this cake is Naughty AND Nice. Nice because it is sweet and full of fruit. Naughty because it’s full of whiskey with a rum sauce. But also Naughty because I don’t like fruit cake. At. All. {Actually, the theme of Naughty or Nice refers to Savory or Sweet bundt, but….}

I know a lot of people joke about passing around the fruit cake to other people knowing that somewhere there is THAT someone who will finally eat it. THAT someone lives in my house. So I make fruitcake just for him. Just once a year.

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      2/3 cup packed brown sugar
      1/2 cup butter, softened
      1/2 cup fruit juice
      1/4 cup molasses
      2 Tbl whiskey or rum or brandy
      1 1/2 cups AP flour
      1/2 tsp salt
      1/4 tsp baking soda
      1 tsp allspice
      1 tsp cinnamon
      1 tsp nutmeg
      1 {16 oz) package diced fruitcake mix
      1 cup chopped almonds

Heat oven to 300 degrees
Grease and flour pan
Mix the sugar and butter until light and fluffy in a large mixing bowl
Add eggs, juice, molasses, and whiskey (rum or brandy)
Add other ingredients and mix well.
Pour into bundt pan. Bake 90 minutes until done in the center.
Cook for 10 minutes before removing from pan to cool on a rack.

At this point you can wrap tightly in plastic wrap until ready to use or drizzle with your favorite Butter Rum Sauce. {I also added some powdered sugar}

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Recipe modified from Bundt Classics 

 

While I don’t like the cake itself I did taste the cake and it is quite nice. Spicy and full of holiday flavors. Maybe I should make it without the fruit?

 

BundtBakers


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Need a cake that would go with everything? Then this is the one.

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The mild vanilla flavor makes this one adaptable to just about any topping. From simple powdered sugar to ice cream and chocolate ganache. And, AND, it goes together in no time with ingredients you know you have in the pantry: AP flour, vanilla, sugar, butter, and eggs.

Donna baked hers in an 8″ x 8″ pan but I made mini cakes instead. Had to — opened the chill chest and discovered all I had was 4 oz of butter and recipe called for 8. No problem. Just enough batter for 3 small cakes.

The recipe is on page 152 of Donna’s off the shelf and was Peggy’s pick for the week. The rest of the cakes can be found on Wednesdays with Donna Hay

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