Tag: turbinado sugar
Honey Orange Walnut Cake- Great for Rosh Hashanah
This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.
Try it for the upcoming holiday.
- 1 ¼ cup white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 tablespoon orange zest
Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.
- ¾ cup raw sugar
- 1/3 cup extra light olive oil
- 1 egg
- ¾ cup 1% milk
- 1 teaspoon vanilla extract
- 1 cup toasted chopped walnuts
Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.
Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.
Honey Orange Syrup
- 1 cup honey
- ¼ cup water
- ¼ cup fresh orange juice
In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.
Let the cake cool before serving.
Apple Cranberry Bread with Orange Zest
- 1½ cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup extra light olive oil
- ¾ cup turbinado sugar
- 2 large eggs
- 2 cups grated apples
- 1 cup dried cranberries
- 2 teaspoons fresh orange zest
Heat oven at 350 degrees F. Grease a loaf pan and keep aside.
In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Pumpkin Apple Bread with Streusel Topping
All I can say is, yum, yum!
- 1½ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 1 cup raw sugar
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup apple cider
- 1 large Pink Lady apple, chopped
Streusel
- 1 tablespoon all purpose flour
- 2 tablespoons turbinado sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon butter, softened
Mix the flour, sugar, cinnamon and butter with a fork in a small bowl. Keep aside.
Preheat oven to 350 degrees F.
Butter and flour a 9X5 pan.
Mix the flour, baking soda, salt and cinnamon powder in a medium bowl. Whisk well and keep aside. In the meantime in a mixer, add the sugar and butter. Beat till the mixture is creamy. Add the eggs, vanilla extract and apple cider. Beat well and slowly add the flour mixture. Mix well and fold the diced apple. Transfer the batter to the pan and top with the streusel mixture. Bake for 50 to 60 minutes till the cake is done.
Spiced Pumpkin Chocolate Bread
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 cup turbinado sugar
- 2 large eggs
- ½ cup extra light olive oil
- 1 cup canned pumpkin puree
- ½ cup toasted walnuts
- ½ cup chopped dark chocolate
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Pumpkin Bread with Cranberries
Lets do a pumpkin week- here is the first one.
- 1¼ cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon powdered cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon orange zest
- 1/3 cup chopped dried cranberries
- 1 cup turbinado sugar
- 2 large eggs
- ½ extra light olive oil
- 1 cup canned pumpkin puree
Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Coconut Sweet Potato Cake
- 1 cup pureed sweet potatoes
- 2 eggs
- ½ cup extra light olive oil
- 1 cup turbinado sugar
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1/3 teaspoon powdered cloves
- 1/3 teaspoon powdered cardamom
Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.
In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, cloves and cardamom. In a large bowl of a mixer, add the sugar and oil. Beat till the mixture is creamy. Beat in eggs, one at a time, then add the sweet potatoes and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the coconut and pecan icing.
Toasted Coconut and Pecan Icing
- 1 cup confectioner’s sugar
- 1 teaspoon cinnamon
- 4 tablespoons milk
- ½ cup unsweetened shredded coconut, toasted
- ½ pecans, chopped and toasted
In a small mixing bowl, combine the sugar, cinnamon and milk. Whisk well until all ingredients are incorporated and smooth. Add the coconut and pecans. Mix well and pour the mixture on top of the cake. Let it set for at least an hour before serving.
Pumpkin Banana Bread
This is a yummy combination of banana and pumpkin bread. Make this for the holidays- really good!
- 3 small or 2 large bananas, mashed
- 2 eggs
- 1 stick unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup turbinado sugar
- 2 ½ cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup dark chocolate, chopped
Preheat oven to 350 degrees F. Butter a 9X5 loaf pan.
In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed eggs, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the prepared pan. Bake for 55 to 60 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.