I baked this for Thanksgiving – it has a nice crunchy outside and soft inside.
1 c unsalted butter, soft
1/2 c dark brown sugar
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c maple syrup
1 c sour cream
2 tsp vanilla
Maple Whipped Cream:
1/2 c cold heavy whipping cream
3 TBSP maple syrup
Preheat oven to 350 degrees F. Grease a 9-inch bundt pan.
Beat the butter and brown sugar on high speed until light and creamy, about 3-4 minutes, scraping the bowl down as needed.
Combine the flour, baking powder, baking soda, and salt.
In another bowl whisk together the maple syrup, sour cream, eggs and vanilla. Add the flour mixture to the stand mixer bowl in 3 additions, alternating with the maple syrup mixture and ending with the flour mixture. Mix only until just combined.
Scoop the batter into the prepared bundt pan and spread it out evenly.
Bake until golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 35-40 minutes.
Let cool 15 minutes in the pan before turning it out onto a wire rack to cool.
Beat the whipping cream to soft peaks. Add 2 tablespoons of the maple syrup and again whip to soft peaks. Taste and add remaining tablespoon of syrup if desired.
Top cooled bundt cake with whipped cream and drizzle with additional maple syrup right before serving.
Serves 10 – 12.
I love a quick and easy cake. I topped it with whipped cream and fruit. Thanks to F&W for another great recipe! It is also gluten and lactose free.
- 1 lb almond flour
- 2 tsp baking powder
- Pinch of salt
- 1 lb mixed berries, plus extra for garnish
- 6 eggs
- 1 c coconut palm or regular sugar
- 1 tsp rose water
Preheat oven to 325. Spray a 9 inch springform pan.
In a medium bowl, whisk together almond flour, baking powder and salt.
Beat eggs, sugar and rose water in a stand mixer until thick and glossy. Stir in almond flour until smooth. Fold in berries and pour into pan.
Bake cake for 55 minutes, until a tester comes out clean. Cook for 10 minutes. Unmold and let cool completely.
Serve with whip cream and berries.
Serves 10 – 12.
This cake is oh so rich! The amazing Dorothy Greenspan came up with this one – she always nails it!
14 TBSP butter, cut into small pieces
7 oz bittersweet chocolate, chopped
5 eggs at room temp
1 c brown sugar
2 tsp cornstarch
4 TBSP cocoa nibs
Preheat oven to 400. Spray a 9 inch glass pie dish.
Combine chocolate and butter in a glass container, microwave at 30% power in 40 sec intervals, stirring until smooth and shinny. Let cool slightly.
Whisk eggs in a stand mixer, add sugar and cornstarch, whisk until smooth. Stir in chocolate butter mixture and cocoa nibs until smooth. Pour into pan.
Bake 28 – 32 minutes until skewer comes out almost clean. Cool to room temp.
Makes 12 servings.
I love a simple apple dessert – thanks F&W for the inspiration.
5 Granny Smith apples:cored, halved and thinly sliced
1 TBSP lemon juice
3/4 c sugar
3/4 cup plus 2 TBSP flour
1/2 tsp ground cinnamon
1/2 tsp grated nutmeg
1/2 tsp almond extract
Preheat the oven to 350°. Grease the bottom and side of an 9-inch springform pan.
In a large bowl, toss the apples with the lemon juice and 2 TBSP of the sugar and let stand for 15 minutes.
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt.
In a stand mixer, beat the eggs with the almond extract and the remaining sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
Bake for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean.
Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter.
Serves 8 – 10.
These little cakes are amazing – lemony and light! I used vanilla sugar in mine but regular will be fine too. To make vanilla sugar just pop your used vanilla beans into an airtight container with some sugar and forget about it.
2/3 c vanilla sugar
1/3 c flour
3 large eggs, separated
2 TBSP unsalted butter, softened
1 c milk
Zest from 3 Meyer lemons
1/3 c Meyer lemon juice
1/2 tsp salt
Preheat oven to 350°. Place 6 4-ounce ramekins** inside a large baking pan.
Whisk together sugar and flour. Set aside.
In a separate bowl, combine egg yolks and butter until well mixed. Whisk in milk, zest, and juice.
Add the lemon mixture to the sugar mixture. Whisk until smooth.
Using an electric mixer on medium-high speed, beat the egg whites and salt until they form stiff peaks. Gently fold the egg whites into the lemon and sugar mixture.
Divide the mixture evenly among the ramekins. Sprinkle the top of each with coarse sugar.
Pour hot water into the large baking pan so that the water is about halfway up the sides of the ramekins.
Bake 40 to 45 minutes, or until the tops are golden brown.
Sometimes you have to have cake and you have to have it now!! That’s where this recipe comes in… Cake in under 6 minutes!
4 TBSP flour
3 TBSP sugar
3 TBSP cocoa powder
2 TBSP beaten egg or egg substitute
3 TBSP milk
2 TBSP vegetable oil
1/2 tsp vanilla
2 TBSP caramel sauce
Mix the flour, sugar, and cocoa powder in a mug. Add the egg, milk, oil, and vanilla and stir until well combined. Swirl in the caramel sauce or melted caramel and sprinkle the top with sea salt. Microwave on high for 1 minute or until the top is just dry.
OMG – these are amazing!! And fun!! I love anything pumpkin and I’m addicted to TJs pumpkin pie spice and canned pumpkin – you should see my shelves as the holiday season winds down – it’s embarrassing how much I hoard to ration throughout the year. I found this recipe on Pinterest – made some changes and voila – single serving pumpkin dessert!!!
1 15 oz can pumpkin puree
1/2 c brown or coconut palm sugar
2 large eggs
1 tsp vanilla extract
1/4 c half and half
1/2 c milk
2/3 c flour
3 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Preheat oven to 350 degrees. Spray the cups of a muffin tin with cooking spray. Liners won’t work for this recipe.
Mix the wet ingredients together. Add the dry ingredients to the mixture. Fill each muffin cup about 3/4 full with the mixture.
Bake for twenty minutes and let cool for twenty minutes.
Remove the pies from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
Makes 12 cupcakes.