Cranberry Cake

September 2nd, 2017 | Posted by Milana in Dessert | Thanksgiving - (2 Comments)

This delicious, scrumptious cake recipe is originally my Mother In-laws. However, it requires 1-3/4 sticks of butter, refined sugar and flour. Therefore, I had to make some nutritional changes for a more conscious product. But I must say this is by far the easiest, and fastest cake I baked up. Give this recipe a try and leave some feedback on what you think of the result. Happy Baking!

INGREDIENTS:

1 Cup White Whole Wheat Flour

1 cup Unbleached All purpose flour

2 Cups Organic Evaporated Cane Sugar

1 stick butter, Room temperature or vegan butter sticks if making non dairy

1/2 cup Unsweetened Applesauce

3 eggs

1 tsp vanilla Extract

1 (12oz) bag of Fresh Cranberries

DIRECTIONS:

Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray or just grease the pan directly if it’s a metal pan. In a stand mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, applesauce and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread evenly in the 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Dust with powdered sugar after completely cooled. Enjoy!

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Rating: 5.0/5 (2 votes cast)

Orange Cranberry Bundt

December 6th, 2016 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

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INGREDIENTS:

1-1/2 cups white Whole Wheat Flour

2 tsp baking powder

1/4 tsp salt

1 Cup Plain Greek Yogurt or Sour cream

3/4 Cup sugar

3 Large eggs

Zest & Juice of 1 Large Orange

1/4 cup unsweetened Applesauce (if you don’t have applesauce then double the oil and add another 1/4 Cup of sugar)

1/4 Cup Avocado Oil 

1/2 tsp vanilla extract

1-3/4 cups of Fresh Cranberries

GLAZE:

1 Cup Powdered Sugar

1 Tbsp Milk or Half & Half

1/4-1/2 tsp extract of choice (I used coconut)

DIRECTIONS:

Preheat oven to 350F degrees. Spray an 8 or 10 Cup bundt pan with cooking or preferably baking spray. Set aside.

In a medium bowl. Whisk together Flour, baking powder and salt. Set aside. 

In a stand mixer with whisk attachment. Whisk together oil, applesauce and sugar until combined well , about 3 minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream or yogurt. 

When incorporated add the flour mixture slowly on medium low speed scraping down the sides with a spatula. When this is all mixed together stir in the cranberries.

Bake for 50 minutes until a tester comes out clean. Let pan set for 15 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. 

Mix up your glaze ingredients and pour on top of cake after it’s completely cooled. 

Store cake covered in the refrigerator for up to a week. 

**Original Recipe adapted from That’s My Home

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Rating: 4.0/5 (5 votes cast)