Posts Tagged 'cake'



Blueberry-Lemon Bundt Cake

This moist cake, originally from Cooking Light, was already pretty low in fat – only 7.8 grams of fat/serving.  But I wasn’t really thinking about a nice dessert.  I wanted a cake that I could slice slabs off to pack in my lunch, or to eat as a snack when I get home from work.  I also, as usual, had an excess of produce – blueberries – and an aging lemon. This is very tasty, although not very lemony cake.  It actually tasted better the second day.

Blueberry Lemon Bundt Cake

Cooking spray
2  Tablespoons  granulated sugar
3  cups  all-purpose flour
1 1/2  teaspoons  baking powder
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1 3/4  cups  granulated sugar
2 Tablespoons butter, softened
2 Tablespoons unsweetened applesauce
1  Tablespoon  grated lemon rind
1  large egg
¾ cup egg substitute
1/2  teaspoon  vanilla extract
1  (16-ounce) container non-fat sour cream
2  cups  fresh blueberries, washed and dried

Glaze:
1  cup  powdered sugar
3  tablespoons  fresh lemon juice

Preheat oven to 350°.  Coat a 12-cup Bundt pan with cooking spray; sprinkle with 2 tablespoons granulated sugar. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Place the 1 3/4 cups granulated sugar, butter, and rind in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add applesauce, beating for one minute.  Add egg and egg substitute i1/4 cup at a time, beating well after each addition (about 4 minutes total). Beat in vanilla and sour cream. Add flour mixture; beat at medium speed just until combined. Gently fold in blueberries. Spoon batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and lemon juice, stirring well with a whisk. Drizzle over cooled cake.

blueberry-bundt-cake

Confession: I wasn’t very satisfied with the texture of this cake at first.  I expected it to be lighter, but it began to brown at the end, and even though the wooden pick wasn’t entirely clean, I took the cake out of the oven.  At first I thought it was under done, or that maybe my baking soda had gotten old.  But after a day, it seemed ok, and wa moist, not pasty.

blueberry-bundt-cake-slice1

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Margarita Angel Cake with Los Cabos Sauce

I have never been much of an angel food cake fan.  The angel food cakes you purchase are too sweet, and have a cottony texture in your mouth.  Their only purpose seemed to be to sop up the juice from some sort of topping or ice cream.  But I had yet another potluck to attend.  This one had some specific requirements.  It was an all day board retreat where they would serve bagels for breakfast, and you had to bring something in the morning that would hold until lunch time.  I didn’t want to bring something heavy, since we would be working into the afternoon.

This angel food cake has a somewhat more sturdy texture, and a tangy flavor because of the lime juice and tequila glaze.  The fruity Los Cabos can be brought along in a separate container.  The original recipe for the cake itself came from Cooking Light magazine.

Margarita Angel Cake with Los Cabos Sauce

Cake
1 cup sifted cake flour
1 ½ cups sugar, divided
12 large egg whites
1 teaspoon cream of tartar
½ teaspoon salt
2 Tablespoons grated lime rind (lime zest)
2 teaspoons vanilla extract
1 ½ teaspoons fresh lime juice

Glaze
3 Tablespoons sugar
3 Tablespoons fresh lime juice
3 Tablespoons tequila
3 Tablespoons Triple Sec (orange flavored liqueur) NOTE: I used Cointreau
3 Tablespoons water

Cake
Preheat oven to 325. Sift flour into a bowl or onto waxed paper.  Lightly spoon flour into a measuring cup and level with a knife. Combine flour and ¾ cup sugar in a bowl, stirring with a whisk.

Place egg whiles in a large bowl and beat with a mixer at high speed until foamy.  Add cream of tartar and salt, beat until soft peaks form.  Add ¾ cup sugar, 2 tablespoons at a time, beating until stiff peaks form.  Beat in rind, vanilla, and the 1½ teaspoons juice.

Sift ¼ up of the flour mixture over the beaten egg mixture and gently fold in. Repeat procedure with remaining flour mixture, ¼ cup at a time.

Spoon the batter into an ungreased 10 inch tube pan, spreading evenly. Cut through the batter with a knife in several places to break up air pockets. Bake at 325 for 50 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from side of pan using a narrow metal spatula or knife. Remove from pan. (My tube pan has a removable center which makes getting the cake out easier).

Glaze
Combine 3 tablespoons of sugar and remaining ingredients in a small saucepan, bring to a boil. Reduce heat and simmer 3 minutes or until sugar dissolves, stirring occasionally.  Pierce entire surface of the cake all over with a skewer.  Spoon glaze over cake.

Los Cabos Sauce
While the cake is a nice light dessert, it is even better with this sauce spooned over it.

4 cups of strawberries, quartered and sliced
2 cups of other soft fruit (peaches, kiwi, berries, etc.,) cut into ½ inch dice
1/3 cup of sugar
1 Tablespoon lime juice
1 Tablespoon orange flavored liqueur

Mix fruit with sugar and let stand for ½ hour so that the fruit release their juices. Sir in lime juice and liqueur.  Serve on the side to be spooned over the cake.

Cake and sauce together make 12 servings, with virtually no fat in each serving.

margarita-angel-food

Variations:  I think this would be beautiful with predominantly orange and yellow fruit, like peaches and nectarines.  Essentially, you just need 6 cups of ripe soft fruit.  Also, I mentioned that this was made for a working retreat.  If I made it for a party, I might add two more tablespoons of liqueur to the Los Cabos sauce to give it a little more punch.

Brandied Honey Cake

Tonight begins Rosh Hashonah, the Jewish New Year, and the beginning of the Days of Awe, when the Book of Life is opened and your fate for the new year is written down. Between Rosh Hashonah and Yom Kippur, about ten days hence, one thinks about the past year, vows made and broken, and how one has lived one’s life. These days allow a person to contemplate how they can live a better life in the coming year.

During this season, it is traditional to serve food containing honey, with the hope that the new year will be sweet. Honey cake, served after the evening services, is traditional, and goes well with tea or coffee at any time.

Brandied Honey Cake

1 3/4 cups of honey
1 cup of strong coffee
3 Tablespoons of brandy, divided
3 1/2 cups all purpose flour
1 Tablespoon of baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 chopped raisins
1 Tablespoon grated lemon zest
4 large eggs
1 cup firmly packed brown sugar
1 Tablespoon vegetable oil
1 ounce chopped almonds (optional)

Bring honey and coffee to a boil in a medium sized saucepan. Remove from heat and cool completely. Stir in 2 tablespoons of brandy.

Preheat oven to 300 F. Spray a 10 inch tube pan with cooking spray. HINT: I cut a piece of parchment paper to fit the bottom of my tube pan. I sprayed the pan, and then sprayed the parchment paper after I used it to line the pan. This makes it a lot easier to get the cake out of the pan.

Sift flour, baking powder, baking soda, cinnamon, cloves ginger, and nutmeg into a medium bowl. Add raisins and lemon zest. Whisk together. Beat eggs lightly in the large bowl of an electric mixer at medium speed. Add honey mixture, sugar, and oil. Beat until smooth and well blended. Pour batter into prepared pan. Bake for 1 hour and 15 minutes, or until center springs back when lightly pressed with a finger and top of cake is golden. Cool in pan on wire rack for 10 minutes. While the cake is still warm, poke the top all over with a thin skewer, and drizzle the remaining tablespoon of brandy over it. Loosen the cake around the edges with a sharp knife and remove from pan. Cool completely on a wire rack. Remove parchment paper from bottom of cake. If you are using the almonds, brush the top of the cake lightly with honey and sprinkle the almonds over it. With almonds, this makes 18 servings, at about 4 grams of fat/serving.

Variation: The recipe I got this from called for chopping the almonds and adding them to the cake at the point where you add the raisins. I found that the bits of almond gave the cake a distressing texture, rather like sand in the cake – but maybe you will like that technique better than I did.

TRUE CONFESSION: You may wonder why there is no picture of a glorious tall and beautiful tube cake, strewn with almonds. Instead, there are some fetching slices. That is because about an hour after I took the cake from the oven, it looked like this:


The entire center had collapsed, because IT WASN’T COOKED. I was working from home, baking between wrestling spreadsheets. Somehow, the timer got turned off, which I realized when I went into the kitchen to check on things. I looked at the cake and it needed more cooking, so I gave it 20 minutes more. By then, it was tall and beautiful, and it sprang back when I poked it. So I took it out of the oven. But it lied. It was not cooked. It sprang back falsely. So, in desperation, once it cooled, I cut out the raw middle, and made narrow slices of the cooked outer rim.

May you be written down for a healthy, happy, and prosperous new year.

Pineapple-Banana Cake

Okay, enough of the buffalo. I ate it almost every day, since I have been out of buffalo meat for a month or so. I ate steaks on Monday, a roast on Tuesday, roast chopped up in pilaf on Wednesday (and several other days for lunch), the kebabs, and the pot roast. My freezer is full. I am finally buffaloed-out…so, let us eat cake!

And what a lovely cake this is. The original recipe came from Have Your Cake and Eat It, Too, a wonderful cookbook with many decadent and delicious recipes. In fact, being the sweet lover that I am, I just ordered her next book. This is not a birthday-type cake, although far be it from me to dictate what sort of goodie you wish to have at your celebrations. Rather, it is a sit down, put your feet up, have-a-warm-slice-with-a-nice-hot-cup-of-tea cake. It is moist with a vaguely tropical flavor. It is delightful warm – I have heated a slice in the microwave and it was as good as fresh. It also packed well in my lunch to be eaten cold, since it isn’t a very crumbly cake.

Pineapple-Banana Cake

Butter flavor cooking spray
3 Tablespoons unsweetened applesauce
1 Tablespoon canola oil
1 large egg plus two large egg whites
1 teaspoon vanilla extract
3/4 cup granulated sugar
3/4 cup unsifted all-purpose flour
3/ 4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 8 ounce can of unsweetened crushed pineapple, including juice
1 cup mashed ripe banana (2-3, depending upon size)
Confectioners’ sugar (optional)

Position a rack in the middle of the oven. Preheat oven to 350 F. Coat an 8 x 12 inch cake pan with cooking spray. Put a little flour in the pan, shake it around to coat the pan, and tap out the excess flour. Put the applesauce, oil, egg, egg white and vanilla into a large bowl and whisk them together until well combined. Mix in the sugar. In a small bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg. Using a strainer or sifter, sift the dry ingredients over the egg mixture. Stir well to combine; the mixture will be stiff. Stir in the pineapple with its juice and the mashed banana, and mix well. (I actually didn’t have crushed pineapple, so I tossed 1/2 a can of pineapple rings, including the juice, into the food processor and whirled them until they were crushed. Then I threw in the bananas, which were extremely ripe, so that I could add the fruit to the batter all at once). Pour the batter into the prepared pan. Bake for 45-55 minutes, until the cake is springy to the touch or a cake tester (toothpick) inserted near the center comes out clean. Remove from the oven and cool the pan on a wire rack for 10 minutes. Sift confectioners sugar over the top if you are using it. (I’m not a big confectioners sugar fan, but it is pretty that way.). Cut in squares. Makes 12 servings at 1.5 grams of fat/serving, or if you want a bigger piece, 8 servings at 2.25 grams of fat/serving.

Variations: Use 1 1/2 cups of all-purpose flour if you don’t have whole wheat pastry flour on hand. In order to have specialty flours like whole wheat pastry flour or corn flour on hand when I need them, I put them in a re-sealable plastic bag and put them in the freezer so they don’t turn rancid.

Hint: When I lower the fat in baked goods, I usually substitute unsweetened applesauce for part of the oil (Don’t substitute for all of the oil. I have tried it and the baked goods seemed tough). But it seems like a waste to open a whole jar of applesauce for three tablespoons, unless you plan to eat the rest of it fairly soon. So I use those little single serving size containers. One of them usually is good for 2-3 baking sessions. They cost more initially, but it beats having a whole jar of applesauce spoil when it gets lost in the back of the refrigerator.

And what is that gooey white stuff on top of the cake? You are right, my dears, it is light whipped cream, the kind from a can that you used to squirt directly into your mouth when your mother wasn’t looking. I discovered that 1 serving of whipped cream has 1 gram of fat. A serving is 2 tablespoons, but I think that would be very difficult to measure. A serving is also 6 grams, so I weighed it.

Slightly flour-covered scale with whipped cream.

With 12 grams of canned whipped cream on top of my warm pineapple-banana cake, I had an indulgent 4 gram evening snack to go with my peach tea.


ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

More about me.

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