I was looking for a coffee cake recipe that didn’t require butter. I couldn’t find one so I adapted my old standby muffin recipe. The cake turned out to be exactly what I had in mind.
Muffin recipe transformed to cake follows. Double the recipe above so there is sufficient volume for a Bundt pan. Preheat the oven to 375 degrees. (I made adjustments to the time and temperature to accommodate a cake. )
First, combine the wet ingredients:
1 cup brown sugar
1 cup liquid-I used vanilla almond milk
2/3 cup oil
2 teaspoons vanilla
Whisk the above ingredients until thoroughly combined.
Sift together the dry ingredients.
2 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
Add to wet ingredients and stir just until mixed. Then I greased a Bundt pan and added chopped walnuts to the bottom of the pan. Approximately 1/2 cup.
Then I folded the following into the batter.
1/2 cup shredded coconut
1/2 cup chopped walnuts
Pour the batter into the pan. Place in oven for approximately 45 minutes. Remove from oven when toothpick comes out clean. Cool for 5-10 minutes. Turn cake out onto a large plate. Allow cake to cool completely.
You could consider the cake done at this point. I decided to add an orange glaze. To do this I mixed together the following:
Juice of 1/2 an orange
1 teaspoon orange zest
1/2 cup confectioners sugar
Blend these three ingredients to desired consistency. Add more juice if you want to thin the glaze. Add more sugar to thicken.
Use a spoon to drizzle the glaze over the cooled cake.
And you are done! Enjoy the cake with a scoop of ice cream on the side, or just with a warm cup of tea.
Yesterday was my first attempt at making a white cake from scratch. That’s what my husband requested for his birthday this year. This picture shows the six egg whites beaten until stiff and ready to fold into the rest of the batter.
I iced it with the requested buttercream frosting. It turned out pretty well, if I do say so myself. It involved 3/4 of a pound of butter. No wonder it was tasty.
When I bake cakes, I generally use a box mix as the base and make flavor additions and adjustments. I will be trying other cakes from scratch in the future.
Now to find something to do with those six egg yolks!
This was our Easter dessert made from what we had on hand since we are limiting trips out during our state’s stay at home order.
I had a box of yellow cake mix on the shelf. I added the grated zest from one orange before baking.
I had the ingredients for vanilla buttercream frosting. Butter, vanilla, powdered sugar and almond milk. I jazzed it up a little with some almond extract.
I took some orange marmalade from the fridge and used it as a filling between the cake layers. After frosting the cake, I garnished it with some strawberries from a local produce wholesaler. During this time of unusual circumstances, this seller will let you order and pay for produce on-line. Then when you go to pick it up, they put it in your trunk for you. No human contact!
And cake makes every day better. Hope your Easter was blessed.
As I’ve mentioned, my husband puts on a Valentine’s dinner for the family every year. This year was rather challenging trying to pull it all together. In the morning I was vacuuming the house and discovered that the drum filter had slipped on the vacuum so was not seated properly. This allowed dust to blow into the air. My husband is allergic to dust. Not a good time.
After that, normal preparations continued and arrival of the first guests was scheduled for four o’clock. At 1:30 pm, the power went out. Most of the food was ready, so we waited. At 3:30 there was still no power so we moved the location to my mother in law’s. As soon as we finished loading up the five course dinner, our power came back on. The truck from the electric company was still parked down the street so we opted to stick with taking the dinner elsewhere.
We spent a large portion of the week preparing and cleaning with no one to appreciate it. In a couple more weeks this will probably seem quite humorous. Hey, at least there was cake!