Cool cake on a rack for 30-60 minutes.
Sometimes I want a dessert, and I don’t want something “diet” or “lite.” I want real flavor. While watching an old episode of Good Eats (Alton Brown) called “Comb Alone,” I wrote down one of his recipes for orange cake that used honey instead of refined sugar. I modified it a bit (Don’t I always?) and liked the results. So with apologies to AB, here is my version of his orange cake. Because he uses honey, it has less sugar and no fat (no sugar creamed butter with this cake recipe). I generously butter my Bundt pan because that’s the only fat added to this recipe. Finally, I use egg substitute to lower the calories from the 4 whole eggs he uses. It didn’t seem to hurt the cake, and it’s a sneaky way to lower the calories and cholesterol a bit more. But feel free to make this using 4 eggs.
This cake recipe qualifies as hasty tasty because combining the equivalent of 4 eggs with honey is faster than creaming sugar with butter then adding the eggs one at a time until each is incorporated. Before this cake finished baking, I had the kitchen cleaned and glaze ready and refrigerated.
HONEY ORANGE CAKE
Preheat oven to 350°F. Mix together 1 cup raw honey (I used orange blossom), 2 whole eggs and 1/2 cup Egg Beaters®.
Measure out 1½ cups all purpose flour, 1 tsp. baking powder, and 1/8 teaspoon baking soda. Zest one orange (just the orange part. Avoid the white). Set aside.
Using unsalted butter or coconut oil, generously grease a loaf pan or small Bundt pan.
Gradually add the dry mixture to the eggs and honey. Stir in the zest of one orange. Do not overwork the batter.
Pour batter into pan and bake 30 minutes.
Check for doneness. If toothpick doesn’t release clean, bake another 5 minutes and check again.
Cool cake on a rack for at least 30 minutes. An hour is better.
Juice the orange and mix it with 1/3 cup confectioner’s sugar to make a glaze. Pour the glaze over the cake when cake is cooled completely.
Yield: 8 servings.
Top cooled cake with optional glaze
CAUTION: Do not try this cake if you dislike the taste of honey. We happen to love it. Next time I plan to bake a lemon version. ☺
Pumpkin Cake with Maple Glaze
Pumpkin is rich in nutrients and abundant in the fall. Whether you puree your own or buy canned, you can enjoy pumpkin in a variety of dishes. Canned pumpkin puree (Not pumpkin pie filling!) makes this cake a hasty tasty quick bread. I use the Vitamix to make the batter, but a mixer works, too. The maple glaze is optional.
- cooking spray
- 2 cups whole wheat flour
- ½ cup brown sugar
- 2 tsp. pumpkin pie spice
- 2 tsp. baking soda
- ½ tsp. salt
- 6 oz. Egg Beaters®
- 15 oz. can pureed pumpkin
- 3 Tbsp. powdered sugar (for glaze)
- 1 Tbsp. real maple syrup (for glaze)
- Preheat oven to 350° F.
- Spray inside of a 8½” X 4½” loaf pan or a small tube cake pan with cooking spray.
- In a 2 quart mixing bowl or pitcher, combine all dry ingredients. Form a depression in the center. Set aside.
- In the Vitamix container (or a mixing bowl) combine the pumpkin and Egg Beaters® starting at Variable Speed 1. Gradually increase speed to 10 then High. Run for 20 seconds.
- Add the wet ingredients to the center of dry ingredients and fold using a spatula or spoon. Don’t over mix. Batter will be stiff.
- Spoon batter into the loaf pan and place in the oven.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Remove cake from pan and cool on a rack, at least 30 minutes.
- In a small plastic food storage bag, combine powdered sugar and real maple syrup. Seal bag then snip a hole in one corner to create a small piping bag.
- Drizzle the cake lightly with the glaze and serve.
Variations: If you prefer a less dense cake, use 1 cup whole wheat flour and 1 cup all-purpose flour. Add ½ cup nuts for more fiber and flavor.
Note: Cake will be dense and moist.
Yield: 12 servings
This recipe idea came from watching Sandra Lee’s Semi-Homemade. I modified her recipe to make it a bit more healthful. These cakes are good as a dessert, as a breakfast, or anytime you want to enjoy one with a hot cup of tea!
Pecan Tea Cakes
- 2 cups Bisquick®
- ¼ cup egg substitute
- ½ cup pure maple syrup
- ½ cup unsweetened applesauce
- 1 tsp. vanilla extract
- ½ cup chopped pecans
- 1 cup powdered sugar
- 1 tsp. pumpkin pie spice
- 1 Tbsp. milk
- 1 Tbsp. pure maple syrup
- 12 pecan halves
Preheat oven to 350°. Add paper liners to a 12-cup muffin pan.
In a medium bowl, beat together the syrup, egg substitute, cream, and vanilla, about one minute.
Gradually add the 2 cups Bisquick® and mix about one minute. Don’t over mix. Fold in the chopped pecans.
Scoop 1/12 of the mixture into each cup of the muffin pan.
Bake 12 to 15 minutes or until toothpick inserted tests clean. Remove from oven and cool muffins on a wire rack.
While muffins cool, combine the powdered sugar, spice, milk, and maple syrup to make a glaze. Whisk until thick. If mixture is too tight, thin with additional milk.
Dip muffins into the bowl of glaze to coat the tops. Garnish each muffin with a pecan half. Serve.
Pecan Tea Cake
I live in Florida and rarely light my oven. It heats up my kitchen and makes the air-conditioning work harder. I’ve made it my mission to adapt favorite baked dishes to stovetop cooking, such as the electric skillet pizza. Here is a hasty tasty recipe (and I can’t take credit for it–this comes from the Americraft Cookware kitchens in Westbend, WI.) for a pineapple upside down cake made in a skillet. I lightened it up a bit.
Pineapple Upside Down Skillet Cake
- 1 box yellow cake mix
- 1 20-oz. can sliced pineapples, drained (reserve the pineapple juice)
- 1 Tbsp. unsalted butter
- ½ cup brown sugar
- 10 Marachino cherries
- Combine pineapple juice (from canned pineapple) with water to make 1 cup liquid.
- Mix liquid with the cake mix.
- Preheat a 10″ skillet over medium heat.
- Melt the butter and stir in the brown sugar to coat the bottom of the skillet.
- Arrange pineapple slices in the brown sugar and decorate with Maraschino cherries.
- Pour cake mix batter over the pineapple slices. Cover skillet.
- Time for 7 minutes then reduce heat to low. Do not lift cover!
- Cook over low heat for 15 additional minutes (for a total of 22 minutes) before lifting lid to check for doneness.
- Cake is done when a toothpick inserted comes out clean. If necessary, cover and cook an additional 5 minutes.
- When cake is done, remove skillet from heat and run a knife around the cake’s edges to loosen.
- Place a plate or cake tray over the skillet and invert to remove the cake.
Variation: For more pineapple flavor, use Duncan Hines Pineapple Supreme Cake Mix instead of yellow cake mix.
Filed under Cake, desserts