Hello everyone! today's recipe is Lime Coconut Angel Cake. Mmmmmm that sweet lemon taste with coconut. This is also great to take on a picnic, pre-sliced and stored in individual containers. Well enjoy!
Lime Coconut Angel Cake
Servings: 16
Tip: Use a flexible spatula to frost cake and frost softly.
1 Box Angel food Cake Mix
1 1/4 Cups cold water
1 14 Oz. Can sweetened condensed milk
½ Cup lime juice, Or Key Lime Juice
1 Tsp Lime Zest
1 12 Oz. Container frozen whipped Topping, Thawed
1 Cup flaked coconut
Make cake mix as directed on package, using cold water. Cool the cake completely. Cut cake horizontally into 3 even layers. Place the bottom layer, cut side up, on serving plate.
In large bowl, beat sweet milk, lime juice and lime zest with electric mixer until smooth and thickened. Fold in the whipped topping.
Spread 1 cup lime mixture evenly over the top of first layer of cake. Place the second layer of cake carefully on bottom layer; spread another 1 cup lime mixture evenly on top of the layer. Top with remaining layer of cake. Frost top and side of cake with remaining lime mixture. Sprinkle with coconut.
Per Serving: 173 Cal (46% from Fat, 7% from Protein, 47% from Carb); 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 21 g Carb; 0 g Fiber; 15 g Sugar; 103 mg Calcium; 0 mg Iron; 78 mg Sodium; 27 mg Cholesterol.
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Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Tuesday, September 8, 2009
Monday, September 7, 2009
*Lemon cake w/a hint of Rosemary* (Diabetic)
Hello everyone! Today's recipe for the diabetic is Lemon cake w/a hint of Rosemary. This is great for that night time snack. The mixture of lemon and rosemary is sooo good and its great for picnics. Well enjoy!
Lemon cake w/a hint of Rosemary
Serves: 8
Cake:
Cooking Spray
1 cup Flour, all- Purpose
1 1/2 tsp. Rosemary, fresh snipped
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup Splenda
2 Egg Yolks
2 tbls. Canola Oil
1/3 cup Lemon Low-Fat Yogurt
2 tsp. Lemon Zest
2 Egg Whites
Lemon Glaze:
3 tbls. Lemon Juice
4 tbls Splenda
Fresh strawberries, chopped (optional)
Lemon wedges cut small (optional)
Sifted Powder Sugar
Cake: Pre heat oven at 350*F.
Lightly coat an 8X1 1/2 inch round cake pan with cooking spray and set aside. In a small bowl mix together flour, rosemary, baking powder, baking soda, and salt.
In a large bowl using an electric mixer, mix together splenda, egg yolks, and oil for 2 minutes. Add yogurt and lemon zest.Mix well. Add flour mixture and beat until just combined.
Wash beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form.To lighten batter, stir in about 1/3 of beaton egg whites. Fold in remaining egg whites. Spread in prepared pan.
Bake for 25 to 3o minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes.
Lemon glaze:
In a small bowl stir together lemon juice and splenda.Use a fork to pierce cake. Drizzle lemon glaze over cake. Cool compleetely. Invert to remove from pan; turn cake top side up. If desired, garnish each serving with strawberries and lemon pieces. Sprinkle wth powdered sugar.Enjoy!
Per Serving: 115 Cal (34% from Fat, 12% from Protein, 54% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 17 g Carb; 1 g Fiber; 3 g Sugar; 57 mg Calcium; 0 mg Iron; 196 mg Sodium; 52 mg Cholesterol.
Lemon cake w/a hint of Rosemary
Serves: 8
Cake:
Cooking Spray
1 cup Flour, all- Purpose
1 1/2 tsp. Rosemary, fresh snipped
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup Splenda
2 Egg Yolks
2 tbls. Canola Oil
1/3 cup Lemon Low-Fat Yogurt
2 tsp. Lemon Zest
2 Egg Whites
Lemon Glaze:
3 tbls. Lemon Juice
4 tbls Splenda
Fresh strawberries, chopped (optional)
Lemon wedges cut small (optional)
Sifted Powder Sugar
Cake: Pre heat oven at 350*F.
Lightly coat an 8X1 1/2 inch round cake pan with cooking spray and set aside. In a small bowl mix together flour, rosemary, baking powder, baking soda, and salt.
In a large bowl using an electric mixer, mix together splenda, egg yolks, and oil for 2 minutes. Add yogurt and lemon zest.Mix well. Add flour mixture and beat until just combined.
Wash beaters thoroughly. In a medium mixing bowl beat egg whites until stiff peaks form.To lighten batter, stir in about 1/3 of beaton egg whites. Fold in remaining egg whites. Spread in prepared pan.
Bake for 25 to 3o minutes or until the top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes.
Lemon glaze:
In a small bowl stir together lemon juice and splenda.Use a fork to pierce cake. Drizzle lemon glaze over cake. Cool compleetely. Invert to remove from pan; turn cake top side up. If desired, garnish each serving with strawberries and lemon pieces. Sprinkle wth powdered sugar.Enjoy!
Per Serving: 115 Cal (34% from Fat, 12% from Protein, 54% from Carb); 4 g Protein; 5 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 17 g Carb; 1 g Fiber; 3 g Sugar; 57 mg Calcium; 0 mg Iron; 196 mg Sodium; 52 mg Cholesterol.
Friday, October 3, 2008
*Angel Food Cake* (Diabetic Recipe)
Hello, today's diabetic recipe is an *Angel Food Cake*. To be honest I haven't tried this out, mostly because I don't like to waste food. Some where in all my recipes there is a solution to the egg problem, which is wasting the yolks. In that solution it gives ideas on what you can use the yolks in. If anyone out there has suggestions for this, please feel free to e-mail me or leave it in the comments. This cake is low in carbs, has no fat and has no Cholesterol. great to snack on. If you like you can make a sauce using splenda, berries, of your choice and a little lemon. Well,enjoy!
*Angel Food Cake* (Diabetic Recipe)
Note: If you use sugar instead of Splenda the carbohydrates will be higher.
Servings: 10
1 1/4 Cup flour
1 Cup Splenda, Or Sugar
8 Egg Whites
1 Tsp. Cream of tartar
½ Tsp. Baking Soda
2 Tsp. Vanilla
Pre heat oven at 350° F.
Sift flour and one half of the splenda in a bowl. Using a separate bowl, beat egg whites, cream of tartar and baking soda until soft peaks form. Add remaining splenda and continue to beat. Add vanilla and gradually add sifted flour and splenda mixture. Beat until you have a smooth batter. Pour batter into an ungreased bundt or tube pan and bake for 1 hour or until golden brown. Allow to cool before removing from pan.
Per Serving: 72 Cal (1% from Fat, 22% from Protein, 78% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 1 g Sugar; 2 mg Calcium; 0 mg Iron; 76 mg Sodium; 0 mg Cholesterol.
*Angel Food Cake* (Diabetic Recipe)
Note: If you use sugar instead of Splenda the carbohydrates will be higher.
Servings: 10
1 1/4 Cup flour
1 Cup Splenda, Or Sugar
8 Egg Whites
1 Tsp. Cream of tartar
½ Tsp. Baking Soda
2 Tsp. Vanilla
Pre heat oven at 350° F.
Sift flour and one half of the splenda in a bowl. Using a separate bowl, beat egg whites, cream of tartar and baking soda until soft peaks form. Add remaining splenda and continue to beat. Add vanilla and gradually add sifted flour and splenda mixture. Beat until you have a smooth batter. Pour batter into an ungreased bundt or tube pan and bake for 1 hour or until golden brown. Allow to cool before removing from pan.
Per Serving: 72 Cal (1% from Fat, 22% from Protein, 78% from Carb); 4 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 16 g Carb; 1 g Fiber; 1 g Sugar; 2 mg Calcium; 0 mg Iron; 76 mg Sodium; 0 mg Cholesterol.
Thursday, October 2, 2008
*Angle food blackberry Cake*
Hello everyone! Today's recipe is Angle food Blackberry Cake. With this one you start off with an angle food cake prepared from a store or you can use a box cake mix or make it yourself. You can use fresh or frozen berries and you can use any type of berries you want. This cake is quick and easy to make. Well enjoy!
*Angle food Blackberry Cake*
Servings: 10
1 Angle Food Cake, Commercially Prepared and Cut Into 3 Layers
1 8 Oz. Container Whipped Topping
1 8 Oz. Pkg. Cream Cheese, Softened
1 Cup Powdered sugar
1 Qt Blackberries
1/3 Cup Pecans, Coarsely Chopped
Blend whipped topping, cream cheese, and powdered sugar together until well blended. Fold in blackberries. Top each layer with mixture. Sprinkle nuts on top of top layer. Keep refrigerated. 10 servings
Per Serving: 272 Cal (56% from Fat, 6% from Protein, 39% from Carb); 4 g Protein; 17 g Tot Fat; 9 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 18 g Sugar; 70 mg Calcium; 1 mg Iron; 131 mg Sodium; 47 mg Cholesterol
*Angle food Blackberry Cake*
Servings: 10
1 Angle Food Cake, Commercially Prepared and Cut Into 3 Layers
1 8 Oz. Container Whipped Topping
1 8 Oz. Pkg. Cream Cheese, Softened
1 Cup Powdered sugar
1 Qt Blackberries
1/3 Cup Pecans, Coarsely Chopped
Blend whipped topping, cream cheese, and powdered sugar together until well blended. Fold in blackberries. Top each layer with mixture. Sprinkle nuts on top of top layer. Keep refrigerated. 10 servings
Per Serving: 272 Cal (56% from Fat, 6% from Protein, 39% from Carb); 4 g Protein; 17 g Tot Fat; 9 g Sat Fat; 6 g Mono Fat; 1 g Poly Fat; 27 g Carb; 3 g Fiber; 18 g Sugar; 70 mg Calcium; 1 mg Iron; 131 mg Sodium; 47 mg Cholesterol
Monday, June 23, 2008
*Hot Water Sponge Cake*
I'm back, and I hope all is well. I decided on a sponge cake today. This is very good, but like I said before you will have to try it and decide for yourself. Every ones taste buds are different. I think this one is also good with strawberries and a dollop of whipping cream. Enjoy. until tomorrow.
*Hot Water Sponge Cake*
Servings: 8
2 Eggs, Separated
¼ Cup Hot Water
1¼ Tsp. Vanilla Extract
¾Cup Sugar
1/8 Tsp. Salt
1 Cup Cake Flour
1½ Tsp. Baking Powder
Preheat oven at 325°F. Line the bottom of a 9-inch square pan with parchment paper. With a mixer, beat the egg yolks, hot water, and vanilla extract together until it is very thick and pale. Slowly beat in a half cup of the sugar; set aside. Beat the egg whites until foamy, add the salt, and continue beating until soft peaks form. Slowly beat in the remainder ¼ cup of sugar and beat until stiff, not dry. Stir in ¼ of the whites into the yolk mixture and sift the flour and baking powder on the top of them. Carefully fold in the remaining egg whites until blended. Poor into cake pan and bake 25-30 minutes or until a toothpick comes out clean. Turn over the pan on a cooling rack and allow to cool completely before removing from the pan. Now frost with frosting of your choice.
Suggestion: Cake goes well with a caramel frosting.
Per Serving: 141 Cal (70% from Fat, 3% from Protein, 27% from Carb); 3 g Protein; 34 g Tot Fat; 10 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 29 g Carb; 0 g Fiber; 18 g Sugar; 59 mg Calcium; 0 mg Iron; 1349 mg Sodium; 211 mg Cholesterol.
*Hot Water Sponge Cake*
Servings: 8
2 Eggs, Separated
¼ Cup Hot Water
1¼ Tsp. Vanilla Extract
¾Cup Sugar
1/8 Tsp. Salt
1 Cup Cake Flour
1½ Tsp. Baking Powder
Preheat oven at 325°F. Line the bottom of a 9-inch square pan with parchment paper. With a mixer, beat the egg yolks, hot water, and vanilla extract together until it is very thick and pale. Slowly beat in a half cup of the sugar; set aside. Beat the egg whites until foamy, add the salt, and continue beating until soft peaks form. Slowly beat in the remainder ¼ cup of sugar and beat until stiff, not dry. Stir in ¼ of the whites into the yolk mixture and sift the flour and baking powder on the top of them. Carefully fold in the remaining egg whites until blended. Poor into cake pan and bake 25-30 minutes or until a toothpick comes out clean. Turn over the pan on a cooling rack and allow to cool completely before removing from the pan. Now frost with frosting of your choice.
Suggestion: Cake goes well with a caramel frosting.
Per Serving: 141 Cal (70% from Fat, 3% from Protein, 27% from Carb); 3 g Protein; 34 g Tot Fat; 10 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 29 g Carb; 0 g Fiber; 18 g Sugar; 59 mg Calcium; 0 mg Iron; 1349 mg Sodium; 211 mg Cholesterol.
Friday, June 20, 2008
*chocolate Cake Roll With Hard Chocolate Glaze*
Hello everyone! I decided on this cake today, because its fun to make something that looks as if you are a professional, or maybe they will think you bought it at a bakery. Then you get to tell them you made it. I have already been looking for a recipe for tomorrow. I'm undecided still. I think it will be another dessert for the diabetics. After all it's there turn. I try to alternate with the recipes, I'm only human. Sometimes I forget. Any way, here you go.
*chocolate Cake Roll With Hard Chocolate Glaze*
Servings:10
Tip: Instead of using the glaze, try sprinkling the roll with powdered sugar.
FOR THE CAKE:
1/3 Cup Cake Flour
1/3 Cup Unsweetened Cocoa Powder
2 Tbls. Corn Starch
¾ Tsp. Baking Soda
¾ Tsp. Baking Powder
¼ Tsp. Salt
4 Lg. Eggs, Separated
1 Cup Sugar, Divided
FOR THE FILLING:H
1 8 OZ. Container Whipped Cream Topping, Thawed
FOR THE GLAZE:
2 Tbls. Margarine, Or Shortening Melted
2 Tbls. Unsweetened Cocoa
2 Tbls. Water, Hot
1 Cup Powdered Sugar
½ Tsp. Vanilla Extract
TO MAKE THE CAKE:
Preheat oven at 350°F. Line a 15-x10-inch jelly roll pan with parchment paper. Grease and flour parchment paper lined pan. Tap out the excess flour. In a large bowl, mix together flour, cocoa powder, cornstarch, baking soda, baking powder,and salt. mix well and set aside.
In a separate bowl, with an electric mixer on medium speed, beat the egg yolks and ¼ cup of the sugar until fluffy. Set aside.
Using a small bowl and clean beaters, beat the egg whites on high until foamy. Slowly add a ½ cup of the sugar, beating until stiff peaks form. Fold 1/3 cup of the egg white mixture into the egg yolk mixture. Alternating, fold in remaining whites and flour mixture. Pour the batter in the jelly roll pan, smoothing the top. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
ROLLING AND FILLING THE CAKE:
Using a clean cloth, dust with remaining sugar. Turn the cake out onto the prepared cloth; Remove the parchment paper. Trim the edges of the cake. Starting with one of the long sides. Roll the cake up, with the cloth, tightly. Carefully transfer the cake, with the seam side down, to a cooling rack, to cool. Now, unroll the cake and remove the cloth. Spread the cake with the whipped topping within a ½ inch of the edge. Role the cake back up and set on the seam side.
FOR THE GLAZE:
Mix together melted margarine, cocoa, and hot water. Blend in the powdered sugar and vanilla. Glazing the cake roll: Start with the seam side and spread the glaze evenly and place carefully on a plate. Continue to spread the glaze on the remainder of cake. It should look like a giant Ho-Ho, decorate as you see fit. Slice and serve.
Per Serving: 258 Cal (44% from Fat, 5% from Protein, 51% from Carb); 5 g Protein; 17 g Tot Fat; 7 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 44 g Carb; 1 g Fiber; 37 g Sugar; 56 mg Calcium; 1 mg Iron; 533 mg Sodium; 139 mg Cholesterol.
*chocolate Cake Roll With Hard Chocolate Glaze*
Servings:10
Tip: Instead of using the glaze, try sprinkling the roll with powdered sugar.
FOR THE CAKE:
1/3 Cup Cake Flour
1/3 Cup Unsweetened Cocoa Powder
2 Tbls. Corn Starch
¾ Tsp. Baking Soda
¾ Tsp. Baking Powder
¼ Tsp. Salt
4 Lg. Eggs, Separated
1 Cup Sugar, Divided
FOR THE FILLING:H
1 8 OZ. Container Whipped Cream Topping, Thawed
FOR THE GLAZE:
2 Tbls. Margarine, Or Shortening Melted
2 Tbls. Unsweetened Cocoa
2 Tbls. Water, Hot
1 Cup Powdered Sugar
½ Tsp. Vanilla Extract
TO MAKE THE CAKE:
Preheat oven at 350°F. Line a 15-x10-inch jelly roll pan with parchment paper. Grease and flour parchment paper lined pan. Tap out the excess flour. In a large bowl, mix together flour, cocoa powder, cornstarch, baking soda, baking powder,and salt. mix well and set aside.
In a separate bowl, with an electric mixer on medium speed, beat the egg yolks and ¼ cup of the sugar until fluffy. Set aside.
Using a small bowl and clean beaters, beat the egg whites on high until foamy. Slowly add a ½ cup of the sugar, beating until stiff peaks form. Fold 1/3 cup of the egg white mixture into the egg yolk mixture. Alternating, fold in remaining whites and flour mixture. Pour the batter in the jelly roll pan, smoothing the top. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean.
ROLLING AND FILLING THE CAKE:
Using a clean cloth, dust with remaining sugar. Turn the cake out onto the prepared cloth; Remove the parchment paper. Trim the edges of the cake. Starting with one of the long sides. Roll the cake up, with the cloth, tightly. Carefully transfer the cake, with the seam side down, to a cooling rack, to cool. Now, unroll the cake and remove the cloth. Spread the cake with the whipped topping within a ½ inch of the edge. Role the cake back up and set on the seam side.
FOR THE GLAZE:
Mix together melted margarine, cocoa, and hot water. Blend in the powdered sugar and vanilla. Glazing the cake roll: Start with the seam side and spread the glaze evenly and place carefully on a plate. Continue to spread the glaze on the remainder of cake. It should look like a giant Ho-Ho, decorate as you see fit. Slice and serve.
Per Serving: 258 Cal (44% from Fat, 5% from Protein, 51% from Carb); 5 g Protein; 17 g Tot Fat; 7 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 44 g Carb; 1 g Fiber; 37 g Sugar; 56 mg Calcium; 1 mg Iron; 533 mg Sodium; 139 mg Cholesterol.
Thursday, May 29, 2008
*Maple Cake (Sponge)*
Hello everyone! Today was a nice day here. Not to hot or cold.
I thought I would post a cake today. This has maple syrup in it. I like maple in and on things. I even put maple syrup in my coffee with a little cinnamon and cream. Its tastes better than it sounds. Anyways, here is the recipe.
*Maple Cake (Sponge)*
Servings: 6
1¼ Cups flour, Sifted
¾ Cups Maple syrup
½ Tsp. Baking powder
¼ Tsp Salt
6 Eggs, separated
1 Tbls. Cream of tartar
1½ Tsp. Vanilla
Sift together flour, baking powder and salt.
Beat egg whites until foamy in a mixing bowl.
Add cream of tartar and 1/4 cup of maple syrup.
Beat until stiff peaks form.
Mix together egg yolks, ½ cup maple syrup, vanilla and sifted dry ingredients in a smaller bowl.
Beat at medium speed for 5 minutes.
Fold egg mixture gently into beaten egg whites.
Pour into greased 10 inch tube pan and bake at 350°F. for 45 minutes.
Invert to cool.
Per Serving: 289 Cal (19% from Fat, 14% from Protein, 68% from Carb); 10 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 48 g Carb; 1 g Fiber; 25 g Sugar; 81 mg Calcium; 2 mg Iron; 225 mg Sodium; 245 mg Cholesterol.
I thought I would post a cake today. This has maple syrup in it. I like maple in and on things. I even put maple syrup in my coffee with a little cinnamon and cream. Its tastes better than it sounds. Anyways, here is the recipe.
*Maple Cake (Sponge)*
Servings: 6
1¼ Cups flour, Sifted
¾ Cups Maple syrup
½ Tsp. Baking powder
¼ Tsp Salt
6 Eggs, separated
1 Tbls. Cream of tartar
1½ Tsp. Vanilla
Sift together flour, baking powder and salt.
Beat egg whites until foamy in a mixing bowl.
Add cream of tartar and 1/4 cup of maple syrup.
Beat until stiff peaks form.
Mix together egg yolks, ½ cup maple syrup, vanilla and sifted dry ingredients in a smaller bowl.
Beat at medium speed for 5 minutes.
Fold egg mixture gently into beaten egg whites.
Pour into greased 10 inch tube pan and bake at 350°F. for 45 minutes.
Invert to cool.
Per Serving: 289 Cal (19% from Fat, 14% from Protein, 68% from Carb); 10 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 48 g Carb; 1 g Fiber; 25 g Sugar; 81 mg Calcium; 2 mg Iron; 225 mg Sodium; 245 mg Cholesterol.
Saturday, May 17, 2008
Fiendship Cake and Starter
Hi all! I made this yesterday and I have been faithfully taking care of the starter. I also wanted to let you know that I usually try the recipes before I post them, so I can let you know of anything that you may need to know. If I haven't explained any thing that you need to know please let me know.Thanks, here it is.
*Friendship Cake And Starter*
Serves: 16
makes: 2 cakes
Note: If the cake browns to quickly, cover with foil. You can get more servings if you make smaller slices. That will also lower the nutrition value. You can use ant type of nuts and raisins instead of dried cranberries.
Starter:
1 Cup flour
1 Cup water
1/2 Cup sugar
1 Tbls. yeast
For feeding:
1 Cup flour,As Needed
1 Cup milk, As Needed
1 Cup sugar, As Needed
Coffee Cake:
2/3 Cup, oil
1 Tsp vanilla
1 Cup sugar
2 Cups flour
1/2 Tsp. baking soda
1 1/4 Tsp. baking powder
1/2 Tsp. salt
3 eggs
1 Tsp. cinnamon
1/2 Cup Pecans, Optional
1/2 Cup Dried Cranberries
Streusel Topping:
1/3 Cup butter, Melted
1/2 Cup sugar
1/2 Cup brown sugar, packed
2 Tsp. cinnamon
1/2 Cup Oats, Quick-Cooking
1/2 Cup Pecans, Optional
Mix all Starter ingredients (flour, water, sugar, yeast) in a bowl or a zip-lock bag; if using a bowl cover loosely with a lid or plate. Place the bowl of starter in a warm place and stir each day (or squeeze the bag). On the 5 Th and 10 Th days add 1 cup flour, 1 cup milk and 1 cup sugar. On the 10 Th day wait a couple hours after feeding and then remove 2 cups starter for restarting. Keep 1 cup for yourself and give 1 cup to a friend. The remainder of the starter add all Coffee Cake batter ingredients; mix well. Place half the batter into two greased and floured loaf pans. Now mix streusel topping and sprinkle half of it over the batter. Add the remaining batter, then the remaining streusel topping and bake at 350°F for 1 hour or until the cake tests done.
502 Cal (34% from Fat, 6% from Protein, 59% from Carb); 8 g Protein; 19 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 76 g Carb; 3 g Fiber; 48 g Sugar; 76 mg Calcium; 1 mg Iron; 217 mg Sodium; 57 mg Cholesterol.
*Friendship Cake And Starter*
Serves: 16
makes: 2 cakes
Note: If the cake browns to quickly, cover with foil. You can get more servings if you make smaller slices. That will also lower the nutrition value. You can use ant type of nuts and raisins instead of dried cranberries.
Starter:
1 Cup flour
1 Cup water
1/2 Cup sugar
1 Tbls. yeast
For feeding:
1 Cup flour,As Needed
1 Cup milk, As Needed
1 Cup sugar, As Needed
Coffee Cake:
2/3 Cup, oil
1 Tsp vanilla
1 Cup sugar
2 Cups flour
1/2 Tsp. baking soda
1 1/4 Tsp. baking powder
1/2 Tsp. salt
3 eggs
1 Tsp. cinnamon
1/2 Cup Pecans, Optional
1/2 Cup Dried Cranberries
Streusel Topping:
1/3 Cup butter, Melted
1/2 Cup sugar
1/2 Cup brown sugar, packed
2 Tsp. cinnamon
1/2 Cup Oats, Quick-Cooking
1/2 Cup Pecans, Optional
Mix all Starter ingredients (flour, water, sugar, yeast) in a bowl or a zip-lock bag; if using a bowl cover loosely with a lid or plate. Place the bowl of starter in a warm place and stir each day (or squeeze the bag). On the 5 Th and 10 Th days add 1 cup flour, 1 cup milk and 1 cup sugar. On the 10 Th day wait a couple hours after feeding and then remove 2 cups starter for restarting. Keep 1 cup for yourself and give 1 cup to a friend. The remainder of the starter add all Coffee Cake batter ingredients; mix well. Place half the batter into two greased and floured loaf pans. Now mix streusel topping and sprinkle half of it over the batter. Add the remaining batter, then the remaining streusel topping and bake at 350°F for 1 hour or until the cake tests done.
502 Cal (34% from Fat, 6% from Protein, 59% from Carb); 8 g Protein; 19 g Tot Fat; 5 g Sat Fat; 6 g Mono Fat; 76 g Carb; 3 g Fiber; 48 g Sugar; 76 mg Calcium; 1 mg Iron; 217 mg Sodium; 57 mg Cholesterol.
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