All Entries in the "Cakes" Category
Easy Skillet Fruit Cake
Michelle prepared an easy Skillet Fruit Cake for dessert at the South Arm Older Adults Cooking Club.
This cake is best made in a cast iron skillet which gives it a crispy bottom. Since the South Arm kitchen does not have a cast iron skillet, we baked the cake in a regular round cake pan and muffin tins.
We made two versions of this cake, one with thinly sliced pear and another with canned peaches. The pear gives the topping a slightly crunchy texture.
The simplicity of this cake is that you can mix it by hand and have it in the oven in 5 minutes.
Ingredients
- 1/4 cup softened, unsalted butter
- 1/4 cup sugar
- 1 egg
- 1/4 cup milk
- 1/2 teaspoon almond extract (recommended) or 1/2 teaspoon vanilla extract
- 1 cup unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 ripe peaches, peeled and sliced (or other stoned fruit, apples or pears, thinly sliced)
- 1 to 2 tablespoons sugar for topping
Source: mintgreenapron.blogspot.com
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Quinoa Chocolate Cup Cakes
The last superfood featured in the South Arm Cooking Club for Seniors is Quinoa.
Benefits of quinoa includes:
- contains essential amino acids
- good quantities of calcium, phosphorous and iron
- high in protein, the complete protein source, similar to meat source
- high in fiber
This Quinoa Chocolate Cup Cakes is made without flour; i.e. gluten free.
This recipe makes an 8″ round cake or you can make them as cup cakes for easy portion control. We managed to get 30 cup cakes from this recipe.
Ingredients
- 2/3 cup quinoa
- 1 1/3 cups water
- 2 cups milk or soy milk
- 4 eggs
- 1 teaspoon vanilla
- 3/4 cup butter, melted and cooled
- 1 1/2 cups white or cane sugar
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Source: adapted from Quinoa 365 by Patricia Green and Carolyn Hemming
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Deep Dark Chocolate Yogurt Zucchuni Cake
At the Gilmore Park Church Community Kitchen, Minoo made a cake with a portion of the huge zucchini from her CSA box.
This Deep Dark Chocolate Yogurt Zucchini Cake is moist and healthy. This will be great for kids lunch box or after school snacks. A great recipe to sneak in vegetables for fussy kids.
Minoo also shared with us the benefits of zucchini in the above excerpt. You can click on the scanned document to have a larger view.
Ingredients
- 1/2 cup butter, at room temperature
- 1/4 cup canola or other mild vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 1/4 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt or sour cream
- 2 cups grated unpeeled zucchini
- 3/4 cup chopped walnuts
Source: this recipe is adapted from Dinner with Julie
Serves 16
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Apple Cake
Minoo served an Apple Cake as dessert for the South Arm Community Kitchen.
You can substitute carrot for the apple in this recipe. Zucchini also works well with this recipe and you can substitute the walnuts with chocolate chips for the zucchini cake.
Ingredients
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup brown sugar, lightly packed
- 2 teaspoons vanilla
- 2 cups grated apples
- 1/2 cup chopped walnuts
Source: this recipe is adapted from Shefali Raja’s recipe from Simply Great Food; Dietitians of Canada, 2007 Robert Rose Inc.
Yield: 20 servings
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Black Bottom Banana Cake Squares
Michelle shared a banana cake recipe for dessert at the South Arm Seniors Kitchen. In fact, we had two desserts for this kitchen. We enjoyed the double desserts from Michelle’s cravings for sweets during her last leg of pregnancies. The recipe is inspired by Stella’s contributions of frozen bananas from her freezer.
Michelle told us that the best way to freeze unused ripen banana is as it is. Do not store them in ziplock bag or they’ll become soggy.
This Black Bottom Banana Cake Squares are very moist. The cocoa adds the chocolate flavour without adding extra sweetness.
Ingredients
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 6 bananas, mashed
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/3 cup cocoa powder
Source: Hospitalilty: Cooking the Doukhobor Way
P/S: You can halve the recipe easily and bake in a 8″x8″ square pan
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Cupcakes with Fresh Fruit Icing
The dessert for the Valentine’s Day seniors kitchen is Cupcakes with Strawberries Icing.
You may use other fresh fruit like raspberries or blackberries for the icing.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup plus 2 tablespoons sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- zest of 1 lemon
- 1/4 cup milk
- 1 1/2 cups berries
- 1 1/2 cups confectioners’ sugar, sifted
Source: from Jamie Oliver.com
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Gingerbread Snacking Cake
For dessert, Michelle prepared a recipe from Martha Stewart for the South Arm Seniors Kitchen. This cake has the elements of gingerbread which fits for the season.
This Gingerbread Snacking Cake freezes well. You can serve this cake with a dollop of whipped cream or ice-cream for a treat. The aroma of molasses filled the kitchen while the cake is baking. This cake is light and fluffy.
Ingredients
- 1/2 cup unsalted butter, plus more for greasing pan
- 2 1/2 cups all-purpose flour, plus more for dusting pan
- 1 cup boiling water
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup dark brown sugar
- 1 cup molasses
- 1 tablespoon freshly grated ginger
- 2 large eggs
- icing sugar for garnishing
- whipped cream or ice-cream for topping
Source: this recipe is adapted from Martha Stewart
Serves 12
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Lemon Crunch Cup Cake
Marian selected a Lemon Crunch Cup Cake for dessert for this session at the South Arm Cooking Club for Seniors. We adapted the recipe not to include the topping for a more healthier dessert for the seniors.
This Lemon Crunch Cup Cake is fluffy and the lemon zest adds citrusy flavour to the cup cake.
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup buttermilk
- 1 cup chopped walnut (optional)
- grated rind from 2 lemons or oranges
Topping
- 3/4 cup granulated sugar
- juice of 1 lemon or orange
Source: Marian
Yield 12 cup cakes
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