Butterscotch Apple Cake

With my apple trees finally ready, I can’t think of a better way to enjoy apple season than with this butterscotch apple cake. Using fresh green apples straight from the tree, the tartness balances out the sweetness of the butterscotch perfectly, making each bite light but packed with flavor. It’s such a great way to make the most of those apples.

This cake is definitely for those moments when I want to indulge a little—perfect for a fall birthday or just because. And when I add that caramel drizzle and whipped cream, it really takes things up a notch.

Why I Love This Recipe

• I love how the butterscotch melts into sweet little pockets throughout the cake.
• The light texture of the cake pairs so well with the chunky apple pieces.
• It stays moist for days, so I can enjoy it longer.

Ingredients

Here are the ingredients for making the best apple cake for fall!

• Vegetable or canola oil – I prefer oil over butter in this cake to keep the texture light and moist without being too dense.
• Granulated sugar
• All-purpose flour
• Baking powder and baking soda
• Table salt
• Ground cinnamon – Adds a warm, comforting spice that pairs perfectly with the apples.
• Pure vanilla extract
• Pecans – I like pecans for their buttery crunch, but walnuts are a great substitute if you prefer.
• Butterscotch morsels – These melt into sweet little pockets that make each bite special.
• Prepared caramel – Drizzled on top to add an extra layer of indulgence.
• Eggs 
• Green apples – Their tartness balances out the sweetness, and they hold up well during baking without getting mushy.
• Whipped cream – Store-bought works, but freshly whipped cream takes the cake to another level with its airy, homemade feel.

How I Make Butterscotch Apple Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: I start by preheating the oven to 350°F.
• Step Two: In a large bowl, I mix together the oil and sugar. Then I add the eggs one at a time, beating well after each addition. Next, I stir in the flour, baking soda, baking powder, salt, and cinnamon until it’s all nicely combined. I toss in the vanilla, apples, and pecans, and just know the batter will be a bit thick.
• Step Three: I spread the batter evenly in a greased 9 x 13 baking pan and sprinkle the butterscotch morsels over the top. Then I bake it for about 55 minutes.
• Step Four: Once it’s baked, I let it cool completely in the pan. When it’s cool, I drizzle on some caramel sauce and top each serving with whipped cream.

Recipe Tips

Here’s a few more ideas to make you cake turn out even better.

• Add a touch more cinnamon to enhance the flavor.
• Use room temperature eggs for even mixing and better rise.
• Try adding a pinch of nutmeg along with the cinnamon for an extra layer of warmth.
• Add a sprinkle of sea salt on top of the caramel and whipped cream for a sweet-and-salty kick.
• Top the cake with vanilla ice cream instead of ice cream if you prefer.

Storage and Freezing

Here’s how to store and freeze your butterscotch apple cake so it stays just as delicious.

• Keep it in an airtight container in the fridge to keep the cake fresh and moist for up to a week.
• Wrap individual slices in plastic wrap for easy grabbing and to keep them from drying out.
• If you’re storing leftovers, add the caramel and whipped cream just before serving to prevent them from getting soggy.
• Freeze individual slices in airtight containers or wrap them tightly in plastic wrap for up to three months.
• For best results, let the cake cool completely before freezing to avoid excess moisture.
• Thaw slices in the refrigerator overnight before enjoying, and add fresh caramel and whipped cream just before serving.

More Apple Cake Recipes 

If you’re craving more apple cake goodness, I’ve got some tasty recipes you’ll want to try.

• caramel apple layer cake
• cinnamon apple cake
• apple chai cake
• German apple cake

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Butterscotch Apple Cake

This light and airy apple cake filled with chunks of fresh apples and butterscotch morsels is the ultimate fall season dessert. Each slice finished with a drizzle of caramel and a dollop of whipped cream is decadence you need to experience.

Course Dessert

Cuisine American

Keyword Butterscotch Apple Cake

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 slices

Calories 422kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• baking dish 9x13

Ingredients

• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1-1/2 tsps baking powder
• 1 tsp baking soda
• 1 tsp table salt
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 cups peeled and finely chopped green apples
• 1 cup chopped pecans
• 1 cup butterscotch morsels
• prepared caramel sauce
• whipped cream

Instructions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix together oil and sugar. Add eggs, one at a time, beating after each addition. Add flour, baking soda, baking powder, salt and cinnamon; beat well. Stir in vanilla, apples and pecans. (Mixture will be thick).
  1 cup vegetable oil, 2 cups granulated sugar, 2 large eggs, 2 cups all-purpose flour, 1-1/2 tsps baking powder, 1 tsp baking soda, 1 tsp table salt, 1 tsp ground cinnamon, 1 tsp vanilla extract, 3 cups peeled and finely chopped green apples, 1 cup chopped pecans
• Spread mixture evenly in a greased 9 x 13 baking pan. Sprinkle butterscotch morsels over top. Bake for 55 minutes.
  1 cup butterscotch morsels
• Cool completely in pan. Garnish with caramel sauce and whipped cream.
  prepared caramel sauce , whipped cream

Video

Notes

For optimal outcomes when preparing these butterscotch apple cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 155g | Calories: 422kcal | Carbohydrates: 49g | Protein: 3g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 280mg | Potassium: 10mg | Fiber: 1g | Sugar: 26g | Vitamin A: 10IU | Calcium: 31mg | Iron: 0.2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Butterscotch Apple Cake appeared first on Noble Pig.

Light and Airy Angel Food Cupcakes

Angel food cupcakes are one of my favorite go-to desserts, especially when I want something light but still satisfying. I love how the cupcakes turn out fluffy, with that melt-in-your-mouth texture that pairs perfectly with whipped cream and berries. It’s a dessert I’ve made more times than I can count, and each time, they’re a hit.

Since angel food cake is naturally fat-free, there’s no butter or oil in the recipe, so you can enjoy that generous dollop of whipped cream on top without feeling too indulgent. I’ve found it’s a great balance for a sweet treat.

Why I Love This Recipe

• Light and satisfying, they’re perfect for when I want something sweet without the heaviness.
• Simple ingredients make them easy to whip up from scratch.
• The whipped cream and berries add just the right special touch.

Ingredients

With such few ingredients in angel food cake, each and every one of them are very important to the final outcome.

• Superfine sugar – It’s just the right texture to give the cake structure. Granulated is too coarse, and confectioners’ sugar dissolves too fast, so superfine is the sweet spot for the egg whites.
• All-purpose flour/cornstarch – Mixing these together gives you the consistency of cake flour. Since I can never seem to find cake flour at the store anymore, this combo works perfectly.
• Table salt
• Egg whites – These are the only leavening agent, so fresh eggs are a must. Carton egg whites just don’t whip up the same.
• Cream of tartar – This stabilizes the egg whites. You can find it in the spice aisle.
• Vanilla extract
• Heavy whipping cream – Go for the highest fat content you can find for the topping—it gives the best texture.
• Confectioners’ sugar
• Fresh berries – I like using raspberries and blueberries for a nice contrast, but go with whatever you prefer.

How I Make Angel Food Cupcakes

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat your oven to 325°F and line 16 muffin wells with paper liners. I always like to get this part done first so everything’s ready to go.
• Step Two: Sift the 1/4 cup superfine sugar, flour, cornstarch, and salt into a bowl. Repeat this twice more (yep, sift three times!). Trust me, this step is worth it for that light texture.
• Step Three: In a large bowl, beat the egg whites, warm water, and cream of tartar until foamy. Slowly add the remaining 1/2 cup superfine sugar and beat until soft peaks form. Then, mix in the vanilla.
• Step Four: Fold the dry ingredients into the egg whites in thirds, gently folding with a rubber spatula so you don’t deflate them. This part takes some patience, but it’s worth it for fluffy cupcakes.
• Step Five: Fill the muffin wells about 3/4 full. Bake for 18-25 minutes, until the cupcakes are light golden and a toothpick comes out clean. Don’t forget to rotate the tray halfway through for even baking.
• Step Six: Let the cupcakes cool in the pan for about 5 minutes, then carefully move them to a wire rack to finish cooling completely.
• Step Seven: For the whipped cream, add all the ingredients to a bowl and beat until stiff peaks form. I like to use the highest fat whipping cream I can find—it makes all the difference.
• Step Eight: Once the cupcakes are fully cooled, top them with the whipped cream. You can spoon it on or get fancy with a piping bag.
• Step Nine: Add fresh berries on top. I usually go for a mix of raspberries and blueberries, but feel free to use whatever you like!

Recipe Tips

Here are a few tips I’ve picked up from making these cupcakes over the years—trust me, they’ll make a big difference.

• If you don’t have superfine sugar, just toss the same amount of granulated sugar into a blender or food processor and pulse it until it’s almost powdery. That’s how I do it when I run out of superfine sugar.
• Sift the dry ingredients using a fine sieve—don’t skip this! I’ve learned that it’s key to getting the cupcakes as light and airy as they should be.
• Always use fresh eggs for the egg whites. Carton egg whites won’t give you the same fluffy texture, and trust me, it makes a difference.
• Be super careful when separating the eggs. Even a tiny bit of yolk can ruin the egg whites, and they won’t whip up like they need to.
• You’re aiming for soft peaks with the egg whites, not stiff ones. Soft peaks will slump back into the mixture after a second, and that’s what helps the cupcakes stay light and fluffy as it bakes.
• If you happen to have cake flour, go ahead and use 1/2 cup of it instead of the all-purpose flour and cornstarch combo. That’s what I do when I can actually find cake flour.
• Remember, the egg whites whip to six to eight times their original volume. If you over-whip to stiff peaks, the cake won’t rise properly and will collapse in the oven. Stick with those soft peaks!

Storage and Freezing

Here are some easy tips for storing and freezing your cupcakes, so you can enjoy them at their best.

• Store leftover cupcakes with whipped cream in the fridge for up to 2 days. Make sure they’re in an airtight container to keep the cream from getting soggy.
• For freezing, freeze the plain cupcakes without the whipped cream. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. They’ll stay good for up to 3 months.
• When you’re ready to eat the frozen cupcakes, thaw them at room temperature, then add fresh whipped cream and berries.

More Cupcakes To Love

Perfect for sharing with friends, these delicious cupcake recipes are going to delight everyone at your gathering.

• Key Lime Cupcakes
• Dreamy Orange Cupcakes
• Pina Colada Cupcakes with Coconut Whipped Cream
• Zucchini-Pistachio Cupcakes
• Coconut Overload Cupcakes
• Funfetti Firecracker Cupcakes
• Coconut-Pineapple Cupcakes with Pineapple-Cream Cheese Frosting

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Fluffy Angel Food Cupcakes

These angel food cupcakes are light, fluffy, and melt in your mouth. Topped with whipped cream and sweet berries, they’re a simple, elegant treat.

 

Course Dessert

Cuisine American

Keyword Angel Food Cupcakes

Prep Time 35 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour

Servings 16 cupcakes

Calories 142kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• muffin liners
• muffin tins
• Sieve
• rubber spatula

Ingredients

Angel Food Cupcakes:

• 3/4 cup superfine sugar divided
• 7 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1/8 tsp table salt
• 3/4 cup freshly separated egg whites*
• 1 tbsp warm water
• 3/4 tsp cream of tartar
• 1-1/4 tsp vanilla extract

Whipped Cream Topping:

• 1-1/2 cups heavy whipped cream
• 1/4 cup confectioners' sugar
• 1/2 tsp vanilla extract

Garnish:

• fresh berries for topping

Instructions

• Preheat oven to 325F. Line 16 muffin wells in a muffin tray with paper liners.
• Sift the 1/4 cup superfine sugar, flour, cornstarch, and salt into a bowl. Repeat this twice (so dry ingredients are sifted together 3 times in total). Don't skip this part!
  3/4 cup superfine sugar, 7 tbsp all-purpose flour, 1 tbsp cornstarch, 1/8 tsp table salt
• Add egg whites, warm water, and cream of tartar to a large bowl and beat until foamy. Slowly add remaining 1/2 cup superfine sugar, and beat until egg whites hold soft peaks. Beat in vanilla.
  3/4 cup freshly separated egg whites*, 1 tbsp warm water, 3/4 tsp cream of tartar, 1-1/4 tsp vanilla extract
• Use a rubber spatula to fold dry ingredients into the egg whites 1/3 at a time, being careful not to deflate the egg whites.
• Fill muffin wells about 3/4 full. Bake until cupcakes are light golden in color, and a toothpick inserted in the center comes out clean, about 18 to 25 minutes, rotating the muffin tray once halfway through.
• Cool cupcakes for 5 minutes in the pan and then carefully transfer them to a wire rack to finish cooling completely.
• For the whipped cream topping, Add all ingredients to a large bowl and beat until the cream holds stiff peaks.
  1-1/2 cups heavy whipped cream, 1/4 cup confectioners' sugar, 1/2 tsp vanilla extract
• When cupcakes are completely cool, you can frost them. Simply spoon the whipped cream decoratively on top, or use a piping bag to pipe it on.

   
• Add fresh berries to the top of each cupcake.
  fresh berries for topping

Notes

*Egg White Success: Separate your egg whites while they're cold and let them come to room temperature before whipping them.

For optimal outcomes when making these angel food cupcakes, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 55g | Calories: 142kcal | Carbohydrates: 15.7g | Protein: 2g | Fat: 7.6g | Saturated Fat: 4.5g | Cholesterol: 30mg | Sodium: 67mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 0.3mg | Iron: 1.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fluffy Angel Food Cupcakes appeared first on Noble Pig.

Irish Cream Cake

While I enjoy making this Baileys Irish Cream Bundt cake for St. Patrick’s Day, it’s also a welcome dessert anytime of year. I like to think of this Bundt dessert as a well-deserved celebration cake for lots and lots of occasions.

I’ve made this Irish cream cake for birthdays, New Year’s Eve, weekend gatherings and so many other times just for fun.

One of my favorite things about this cake is not only how easy it is to make, but how flavorful it tastes. This dessert truly is the perfect ending to a savory meal.

Why I Love This Recipe

• Irish cream is made with a mixture of Irish whiskey and Irish dairy cream. I think it’s the addition of cocoa beans and vanilla that really gives the liqueur its rich flavor and why this cake is so yummy.
• I love making Bundt cakes because they come out looking beautiful.
• By adding Irish cream to the batter, as well as the glaze, I find that every slice is oozing with the gooey flavor everyone is expecting.

Reader SCdawg says …“This recipe is to die for!!! Made it in mini Bundt pans and used Irish whiskey instead of water. I only wish I’d found it sooner!!! I bake a lot…and send extras to my hubby’s coworkers. This was the first time he didn’t share with them LOL! SO good!!!”

I’ve always considered this Bailey’s Irish cream cake an example of a quintessential celebratory dessert. Similarly, my RumChata Bundt cake recipe and my Limoncello lemon syrup cake are also just as festive. Both cakes effortlessly also feel like a party is in the works.

Ingredients 

• Pecans: I prefer pecans for their crispy, buttery texture, making them perfect for this Baileys Irish cream cake.
• Boxed yellow cake mix: I like Duncan Hines, but feel free to use any brand. This cake tastes nothing like a boxed mix and the mix guarantees you cannot mess this cake up. This cake is so delicious no one would ever know it started with the base of a boxed mix.
• Instant vanilla pudding mix: I add this for moisture and it helps hold together the cake’s structure.
• Vegetable oil: Canola oil is fine too.
• Water: Straight from the tap or filtered water is fine.
• Baileys Irish Cream: Any Irish cream brand is fine. It’s going to go in the cake batter and the glaze. Remember that Irish cream is shelf stable, however, once opened it needs to be refrigerated.
• Eggs: – I always use large sized eggs for baking.
• Granulated Sugar: This is going to sweeten your Irish cream glaze.
• Butter: I always recommend using a European butter for the best flavor, especially in a glaze.

How to Make Baileys Irish Cream Cake

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Making the Cake Batter

1. First, I preheat the oven and then I prepare a Bundt pan for the Baileys Irish Cream by greasing and flouring it.
2. Next, I add pecans to the bottom of the Bundt pan.
3. Then, using a mixer, I combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil, and Irish Cream liqueur.
4. Finally, I pour the batter over the nuts in the pan.

Baking the Cake

1. I bake the cake for 60 minutes or until a toothpick inserted in the center comes out clean. In my experience, it always takes the full sixty minutes, but everyone’s oven is different.
2. After a few minutes (at least ten), I will turn the cake out of the pan and cool it completely on a wire rack.

This cake always flips out of the pan so easily, especially if you’ve taken care to grease and flour your pan properly.

Preparing the Cake for Glaze

1. Using a toothpick or a wooden skewer, I will poke holes into the top of the completely cooled cake. This allows the glaze to find its way into the inside of the cake. Another reason why this Baileys cake is so delicious.

How To Make the Glaze

On the Stove

1. First, I combine the butter, water and sugar in a small saucepan. Next, I bring the mixture to a boil and continue boiling for 5 minutes, stirring constantly.
2. Then, I remove the saucepan from the heat and add the Irish Cream liqueur to the pan.
3. Prick top and sides of cooled cake with a skewer or toothpick.
4. Deliver the glaze to the cake by spooning glaze over top and brushing onto sides of cake.
5. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces.

Over the Cake

1. I deliver the glaze to the cake by spooning it over the top and brushing with a pastry brush onto the sides of the cake.
2. I allow the cake to absorb the glaze and repeat this process until most of the glaze is used. I will save some glaze to pour over sliced pieces.

Pro Tip

How Do I Know the Size of My Bundt Pan?

• I use a measuring cup to pour water into my Bundt cake pan until it is full.
• I keep track of how many cups of water I’ve poured into the pan. This will gives me the cup measurement of my pan.
• Bundt cake recipes are written specifically with cup measurements in mind. This Baileys Irish Cream Bundt cake should be made in a 10-15 cup Bundt pan.

Storage

• If I’m going to have this cake on the counter more than two days, then I will refrigerate it. Otherwise, it keeps well on the counter. It’s always eaten before the two days are up!
• In the refrigerator it will keep for 4-5 days.
• You can also freeze this cake for up to three months. Make sure to wrap it well and thaw in the refrigerator overnight when you’re ready to serve it again.

More St. Patrick’s Day Dessert Recipes

• Lucky Charms Ice Cream
• Chocolate Guinness Doughnuts
• Key Lime Cupcakes
• Potted Chocolate-Mint Puddings
• Guinness Sundae
• Guinness Chocolate Layer Cake

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Baileys Irish Cream Cake

This easy to make Baileys Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.

Course Dessert

Cuisine American, Irish

Keyword Bailey's Irish Cream Cake

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12 slices

Calories 513kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• hand mixer
• Bundt cake pan
• Saucepan
• pastry brush

Ingredients

Cake:

• 1 cup chopped pecans
• 1 package boxed yellow cake mix
• 1 package (3.4 oz) instant vanilla pudding mix
• 4 large eggs
• 1/4 cup water
• 1/2 cup vegetable oil
• 3/4 cup Irish Cream Liqueur

Glaze:

• 1/2 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/4 cup Irish Cream Liqueur

Instructions

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch bundt pan. Sprinkle pecans over the bottom.
  1 cup chopped pecans
• In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.
  1 package boxed yellow cake mix, 1 package (3.4 oz) instant vanilla pudding mix, 4 large eggs, 1/4 cup water, 1/2 cup vegetable oil, 3/4 cup Irish Cream Liqueur
• Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean.
• Cool for 10 minutes in the pan. Flip the cake out of the pan and cool completely on a wire rack.
• While the cake is cooling, make the glaze. Combine butter, water and sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add Irish Cream liqueur.
  1/2 cup butter, 1/4 cup water, 1 cup granulated sugar, 1/4 cup Irish Cream Liqueur
• Prick top and sides of cooled cake with a skewer. Spoon glaze over top and brush onto sides of the cake. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces. (You'll be glad you did.)

Notes

For optimal outcomes when preparing this Baileys Irish cream cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Serving: 152g | Calories: 513kcal | Carbohydrates: 47.1g | Protein: 9.7g | Fat: 30.5g | Saturated Fat: 10.2g | Polyunsaturated Fat: 7.6g | Monounsaturated Fat: 3.4g | Cholesterol: 237.9mg | Sodium: 400.6mg | Potassium: 17.8mg | Sugar: 34.8g | Vitamin A: 6.5IU | Calcium: 10mg | Iron: 10.4mg

Recipe Credit: Recipe Girl with changes and adaptations.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Baileys Irish Cream Cake appeared first on Noble Pig.

Healthier Raspberry Cake 

A delicious way to experience dessert, this Healthier Raspberry Cake tastes like a dream and will easily be welcomed into your dessert repertoire.

The texture of this rustic cake is fluffy and light with a not-to-sweet taste. When it comes to easy raspberry desserts, this is a perfect choice as an after dinner treat, but easily doubles as a brunch breakfast cake.

The word “healthier” can be a complicated concept for some. Please do not confuse the term “healthier” to mean low-calorie or devoid of sugar and butter. Healthier, especially when talking about cake, refers to incorporating more nutrient-rich ingredients in a way that doesn’t take away from the final cake, but adds to it, making each bite more satisfying, nutritious and filling.

Hopefully you have all or most of theses ingredients in your pantry or refrigerator. If not, they are all readily available at the grocery store.

Ingredients 

Pantry Ingredients

• almond flour – made from blanched almonds and ground to a fine consistency ideal for baking.
• whole-wheat flour – adds fiber, vitamins, and nutrients to your recipe, but adds great flavor to baked goods.
• all-purpose flour – adds structure to the cake
• wheat germ – found in cereal aisle, close to the oatmeal, the most vitamin- and mineral-rich part of the wheat kernel. Wheat germ has a toasty, nutty flavor and it’s great in smoothies.
• baking powder
• granulated sugar
• kosher salt -do not substitute table salt
• pure vanilla extract -do not use “fake” vanilla

Fresh Ingredients

• unsalted butter -do not substitute salted butter in this recipe
• eggs – make sure they are large eggs
• fresh raspberries – raspberries should not be mushy

Alternative Flours

This cake recipe was painstakingly tested many times using various amounts of flours in different ratios.

Switching out or varying the amount of any of the flours called for, including the wheat germ, can severely alter the structure and taste of the cake.

In most cases they are not cup-for-cup replacements and some require more binding agents (egg) when used in different amounts.

I highly suggest following the recipe to achieve success.

How To Make Healthier Raspberry Cake

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Preheat the oven to 350 degrees F. Butter a 10-inch round cake pan and line the bottom with parchment paper. Butter the paper after you have placed it in the pan.

Whisk together all the flours, including the wheat germ and baking powder. 

In the bowl of a stand mixer, using the paddle attachment, combine the butter with two cups of the sugar and kosher salt until pale yellow and fluffy in appearance; about three minutes. Beat in the vanilla and eggs, one at a time. Scrape down the sides and bottom of the bowl. 

Add the dry ingredients on very low speed, just until incorporated. Scrape the batter into the prepared cake pan and smooth the top.

Arrange the two cups of raspberries in a single layer on top . Sprinkle with remaining 2 tablespoons of sugar.

Bake for fifty minutes , until the cake is golden brown and toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack for 15 minutes.

Run a thin, sharp knife around the edge of the cake. Turn the cake out of the pan onto a plate or cake stand. Remove the parchment paper from the bottom.

Let cool until warm, about 1 hour.

Serve with whipped cream and raspberries.

Recipe Tips 

• Use the right-sized pan, a 10-inch round. A smaller sized pan will make the batter too deep in the middle and will be very hard to get the middle baked without completely over-baking the edges.
• Preparing the pan with butter and a parchment round on the bottom is also very important, ensuring your cake will not stick to the bottom or the sides. You can easily trace your cake pan onto a piece of parchment paper and cut it out or purchase pre-cut parchment rounds.
• I highly suggest when baking from scratch to measure out dry ingredients with a baking scale. Your recipes will turn out so much better, since just a couple ounces of extra flour can make your cake very dense.
• Almond flour can be clumpy and so can baking powder. After I whisk my dry ingredients together I sift them together. This is really important when baking from scratch.
• The recipe calls for two cups of raspberries placed in a single layer on top of the cake batter. This amount will not completely cover the top. If you add more raspberries to make a completely full single, this will increase your baking time.
• Serve with freshly whipped cream, it goes great!
• Let the cake cool 15 minutes in the pan before sliding a knife around the edges and flipping it out. Let it cool for one more hour before serving. It really tastes good warm, but is also great at room temperature.
• After 24 hours the cake should be refrigerated and will last a week in the refrigerator. Pop it in the microwave for ten seconds if it’s cold.

Testing Cake Doneness 

This cake has a large surface area and takes 50-60 minutes in the oven to be completely baked.

When testing for doneness, stick a toothpick into the cake closer to the edge before testing the cake in the middle. You should feel the same resistance on the edge of the cake as you do in the middle when the toothpick is inserted. If you don’t, the middle is not completely baked and you’ll need to leave in the oven longer. Test again in five minutes.

The finished cake will be dotted with raspberries along the edges and on the top.

The outer crumb of the cake is a delicious blend of flavor with lots of nuttiness from the flours and wheat germ.

Other Raspberry Recipes You Might Enjoy:

• Belgian Chocolate Waffles with Homemade Raspberry Sauce
• Raspberry-Lemon Tartlets
• Raspberry Almond Coffee Cake
• Fast and Easy Raspberry Scones
• Raspberry and Peach Fuzzy Melba
• Lemon Raspberry Frosted Sheet Cake
• Mini White Chocolate Raspberry Cheesecakes

A slice of this warm cake on a sunny day in the backyard is what I’m dreaming about!

Since this cake is large, it is perfect to take to a special gathering or potluck. No one will believe this is not made completely with white, all-purpose flour.

Make sure you have plenty of fresh raspberries to serve with each slice.

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Healthier Raspberry Cake

This rustic, buttery cake makes a luscious, golden frame for fresh raspberries. Serve this healthier version of raspberry cake with a dollop of freshly whipped cream and extra raspberries on the side.

Course Dessert

Cuisine American

Keyword Healthier Raspberry Cake, Raspberry Cake, Raspberry Cake Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 12 slices

Calories 434kcal

Author Cathy Pollak

Ingredients

• 1 cup (227 grams) unsalted butter, room temperature, plus more for greasing
• 1-1/4 cups (140 grams) almond flour
• 3/4 cup (90 grams) whole wheat flour
• 1/2 cup (64 grams) all-purpose flour
• 4 tbsps (30 grams) wheat germ
• 2-1/4 tsps (9 grams) baking powder
• 2 cups (400 grams) + 2 tbsps (25 g) sugar
• 2-1/4 tsp kosher salt
• 2 tbsp (30 ml) pure vanilla extract
• 7 large eggs, room temperature
• 2 cups (250 grams) fresh raspberries, plus more for serving*, room temperature
• freshly whipped cream for serving

Instructions

• Preheat the oven to 350 degrees F. Butter a 10-inch round cake pan and line the bottom with parchment paper. Butter the paper after you have placed it in the pan.
• In a medium sized bowl whisk together all the flours, including the wheat germ and baking powder. (I also like to sift these ingredients together as almond flour can be clumpy and sifting is a great way to disperse the baking powder evenly - I highly recommend doing this.)
• In the bowl of a stand mixer, using the paddle attachment, combine the butter with two cups of the sugar and kosher salt until pale yellow and fluffy in appearance; about three minutes. Beat in the vanilla and eggs, one at a time. Scrape down the sides and bottom of the bowl. (The mixture will look broken.)
• Add the dry ingredients on very low speed, just until incorporated.
• Scrape the batter into the prepared cake pan and smooth the top.
• Arrange the two cups of raspberries in a single layer on top . Sprinkle with remaining 2 tablespoons of sugar.
• Bake for fifty minutes , until the cake is golden brown and toothpick inserted in the center comes out clean.
• Cool in the pan on a wire rack for 15 minutes.
• Run a thin, sharp knife around the edge of the cake. Turn the cake out of the pan onto a plate or cake stand. Remove the parchment paper from the bottom.
• Let cool until warm, about 1 hour.
• Serve with whipped cream and raspberries.
• The cake can be stored at room temperature overnight, but after that place in the refrigerator.

Notes

* Two cups of fresh raspberries will not completely cover the cake in a single layer. You can add more to create a complete single layer, but this will add to your baking time. 

 

Make sure to read the Recipe Tips in the post for the best outcome of this recipe.

Nutrition

Calories: 434kcal | Carbohydrates: 46.7g | Protein: 8g | Fat: 24.2g | Saturated Fat: 10.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.1g | Cholesterol: 158.5mg | Sodium: 343.6mg | Potassium: 192.8mg | Fiber: 3.1g | Sugar: 35.5g | Vitamin A: 67.9IU | Vitamin C: 5.4mg | Calcium: 74.2mg | Iron: 6.8mg

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The post Healthier Raspberry Cake appeared first on Noble Pig.

Strawberry Lemon Cream Cheese Pound Cake

I have this little addiction when it comes to fruit in my cake. I love a bite of buttery cake that is chock full of strawberries, blueberries, peaches or whatever might be in season. I’ve learned the hard way how baking a cake with too much fruit incorporated in the batter can go deliriously wrong. Weight measurement is key with fruit.

I know I have talked here before how important it is to have a baking scale when it comes to baking from scratch. It makes all the difference in the world when it comes to how your baked goods turn out. Plus, if you have a scale, you can weigh your letters, making sure you need only one stamp. So versatile. 

You also need a 12-cup Bundt pan. It does not even need to be fancy.

Serve this cake at all your spring and summer gatherings, anytime you can get a hold of fresh strawberries.

The combination of strawberry and lemon goes hand in hand when it comes to taste. It’s perfect for brunch or afternoon dessert.

Grab a slice and head outdoors to enjoy in the sunshine.

More Pound Cake Recipes

• Strawberry Marble Cake
• Chocolate Pound Cake
• Blueberry Lime Pound Cake

The post Strawberry Lemon Cream Cheese Pound Cake appeared first on Noble Pig.