BHG Delish Dish

Stirring Up Ideas In The Kitchen

cake recipe

slices of apple date cake

Between apple picking at a friend’s orchard and the apples we’ve gotten from our CSA, we’ve been having fun putting them to good use. With just a few left lingering in the crisper, it seemed like time to make an apple cake. This Apple Date Cake, which comes together so easily and is filled with fall flavors, was a pretty wonderful snack on a recent crisp Monday afternoon.

pan of baked apple date cake

I love using Medjool dates in baking since they add a lovely moistness and texture. And since they are so sweet, they reduce the amount of other sweeteners needed. I made a few changes to this recipe to make it gluten free—and to make it a little easier to pull together. Here’s what I did:

  • Used 1 1/2 cup rolled oats instead of the flour called for to add whole grains.
  • Upped the eggs to 3 to help the cake bind together.
  • Instead of the vegetable oil, I used 1/4 cup peanut butter.
  • Added 2 tablespoons ground flaxseeds.
  • For the topping, I simply sprinkled on cinnamon and a little sugar.

Overhead apple date cake slices

After soaking the dates in the warm milk, I added the ingredients to the bowl of a food processor and processed everything for about 30 seconds to form a thick batter with mostly ground oats. The cake baked up so nicely in the 8×8 pan and smelled pretty heavenly. While it will be difficult to do so, be sure to let the cake cool fully in the pan before slicing (you can even chill it and serve it cold!). That will help to ensure that the slices hold together.

Try this cake with a dollop of vanilla ice cream, whipped cream, or even Greek yogurt. We had this for dessert one night and for breakfast the day after, so it’s incredibly versatile. And a totally delicious way to use up some of those apples you might have picked recently!

Find the original recipe for Apple Date Cake here.

I am happy to be back sharing this Banana Cake with Browned Butter Rum Frosting with you today! It’s October and fall is in the air; for some of you (and me) it’s still a bit warm. I was in Seattle this past week and the trees were changing color and leaves falling on the ground. The crispness in the air was exactly what I love about fall.

I’ve been waiting for the temperatures to cool off so I could finally bake. First up, I picked this Banana Cake with Browned Butter Rum Frosting to share with you today. The original recipe actually makes a sheet pan of bars, but I decided to make this as a cake.

Banana Cake with Browned Butter Rum Frosting

I baked this cake in two 8-inch pans and added a layer of frosting in the middle. The cake itself is a bit denser than your traditional cake, but the bananas help keep it super moist. When you spread the batter in the pans, you may be concerned that it is not enough, but trust me it will bake up to be a nice thick layer of cake.

Since I was doing a rustic cake, I did not cut off the top. You can see there is not a lot of “dome” on this cake, it makes a perfect cake for a rustic look.

Banana Cake with Browned Butter Rum Frosting

I chose to use walnuts instead of pecans in this recipe and I realized after I filled my pans that I forgot to add them! So I just sprinkled them on top of the batter instead and then added some on top of the frosting as well.

For the frosting, I changed the original recipe to include browned butter instead of melted butter. It adds a bit of nutty flavor to the frosting, I don’t often make a frosting with melted butter, but with the addition of a bit more powdered sugar and some milk to curb the sweetness, it makes for a nice thick frosting. The frosting will also slightly harden on the outside, similar to a glaze. For the cake, I doubled the amount of frosting from the original recipe as well.

Banana Cake with Browned Butter Rum Frosting

This is a great cake to serve for brunch and dessert. I would even serve it for breakfast since it has banana in it, especially if you made it as a bar like the original recipe.

Hello Delish Dish readers! My name is Zainab and I’m the recipe developer and shoe obsessed blogger over at Blahnik Baker, where you will find classic and elegant dessert recipes for any occasion. I am honored to be over here today and I hope you enjoy this Honey Coconut Angel Food Cake recipe.

Honey Coconut Angel Food Cake

I grew up in tropical Sierra Leone eating a lot of mangoes, coconut and guavas from trees in our backyard. Many of my recipes are inspired by this love for tropical flavors like this Chocolate Coconut Pound Cake or Coconut Mascarpone Mousse. So it was not surprising that when I wanted to add a twist to the classic summer angel food cake, coconut was the first thing that came to mind. Angel food cake has always seemed daunting and difficult to me and I’ve avoided making it, earning itself a spot on my baking bucket list. But when I came across this video in the Better Homes and Garden archives a few weeks ago, I knew it was time to take on the challenge. Armed with all the tips and tricks from the video I not only made a successful first batch, I was able to add my own tropical twist in my next few attempts as I tested this honey coconut angel food cake recipe!

Honey Coconut Angel Food Cake

This recipe takes the classic angel food cake to a whole new level. Sweetened naturally with honey, this soft, airy and fluffy cake with crusty exterior is topped with coconut whipped cream and fresh berries. Pure summer bliss, if you ask me! I used this BHG angel food cake recipe and made a few changes to the original recipe:

-       First I added a teaspoon of coconut extract to the egg whites before whipping.

-       Then after beating the egg whites to soft peaks, I gradually poured in 1/4 cup natural honey. I reduced the granulated sugar to 1/2 cup.

A few tips I will suggest if this is your first time making angel food cake:

  • Make sure you separate your egg whites from the yolk when the eggs are cold. You do no want any yolk (or fat) in your egg whites.
  • Let the egg whites sit at room temperature for at least 30 minutes to an hour.
  • Please sift your powdered sugar and flour together at least three times. Very important to have an airy flour mixture.
  • Finally, do not over beat the egg whites. Beat just until stiff peak forms and the mixture flows slightly when bowl is tilted.

To decorate, I topped the cake with homemade coconut whipped cream. In a medium bowl, combine 1 cup cold heavy whipping cream, ¼ cup powdered sugar and 1 teaspoon coconut extract. Whip using an electric mixer until stiff peak forms. Top cake with whipped cream and fresh berries.

Honey Coconut Angel Food Cake

This honey coconut angel food cake is fast becoming a family favorite and a crowd pleaser! I hope you enjoy this as much as we did. Happy Baking!

For the full recipe and instructions, click HERE!

I’m on a peach frenzy. It’s once year for very short time that I get to eat them everyday—so eat them I will— plain, baked, grilled, pureed into a popsicle, in a cocktail. Got another suggestion—leave a comment.

Until then I’m sharing this Peach and Berry Upside Cake with you guys with one minor tweak. The original recipe calls for ½ cup of mixed berries, but since I didn’t have any on hand I used cherries. With that, I decided to puree the cherries then ribbon it through the cake.

Either version works well, so use what you have. If you do decide to go with the cherry version use 6oz. (about 1 heaping cup), stem, pit and puree it. Transfer it to a plastic bag and snip a corner off. Spoon your batter over the peaches, drizzle someone pureed cherries on top and then spoon more batter on top (do not stir the cherry puree into the batter). And that’s it—two popular summer stone fruits in one awesome cake.



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