Skinny Sour Cream Coffee Cake

20160409_165243To start the day off on the right foot, the average American wakes up, has a cup of coffee, and may or may not eat breakfast. For those that do want breakfast with their coffee, most coffee shops offer up alluring breakfast options such as doughnuts, muffins, bagels, sandwiches, and burritos. These offerings taste great but they are certainly not a healthy way to start the day. Although I would preferably like to always start my day with an omelet filled with healthy veggies and a handful of cheese, most days that is just not a feasible option. Rather than skip breakfast altogether one must look for more simple solutions.

20160409_165314-1A traditional pairing to coffee has always been coffee cake (hence the name)…because who doesn’t want to start the day off with something sweet. However, a traditional sour cream coffee cake does not fair any better than coffee house offerings. Just a slice of traditional sour cream coffee cake has around 500 calories and 32 grams of fat! Certainly not a way to start the day, especially if you already loaded the accompanying coffee with cream and sugar. In order to continue to enjoy this classic, it had to be slimmed down A LOT.

20160409_165257-1-1Without losing the moist and fulfilling taste of the original, this recipe adds plenty of whole grains and manages to cut off 225 calories and over 20 grams of fat per slice. Sure it is still not the healthiest option in the world but you can feel a lot less guilty eating a slice on days when you simply have no time for anything healthier. Even when you do have time for a healthier breakfast, this cake is sweet enough to be enjoyed as dessert too!

Skinny Sour Cream Coffee Cake

Ingredients:

  • 2.5 oz. (¾ cup) Old-Fashioned Rolled Oats; divided
  • 4.5 oz. (1 cup) All-Purpose Flour
  • 1 oz. (¼ cup) Whole-Wheat Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 tsp. Ground Cinnamon; divided
  • ¼ tsp. Salt
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar; packed (divided)
  • 1/3 cup Unsalted Butter; softened
  • 2 Large Eggs
  • 1 tsp. Vanilla Extract
  • 1 (8 oz.) tub Light Sour Cream
  • 2 tbsp. Walnuts; finely chopped & toasted
  • 1 tbsp. Butter; chilled & cut into small pieces
  • Cooking Spray

Preparation:

  1. Coat a 9 inch springform pan with cooking spray. Set aside.
  2. Preheat oven to 350°. Spread oats in a single layer on a baking sheet. Bake until oats are light brown and slightly fragrant, about 6 minutes.
  3. Measure ¼ cup of browned oats and set aside. Place the remaining oats in a food processor, processing until finely ground, approximately 4 seconds. In a large bowl, place the ground oats, all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and ½ tsp. cinnamon. Stir with a whisk until combined.
  4. In the bowl of a stand mixer or a large bowl, place the granulated sugar, ¼ cup brown sugar, and 1/3 cup butter. Beat with stand or hand mixer on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla and mix until combined. Add the flour mixture to the sugar mixture, alternating with the sour cream, beginning and ending with the addition of the flour mixture. Be sure to mix until just combined (do not overstir). The batter will remain slightly lumpy due to the oats. Spread the batter evenly into the prepared pan.
  5. Combine the remaining ¼ cup oats, remaining ¼ cup brown sugar, remaining ½ tsp. cinnamon, and nuts in a bowl. Cut in the chilled butter pieces with a pastry blender until well blended. Sprinkle the top of the batter evenly with the nut mixture. Bake the cake for 35-40 minutes, or until top is golden brown and cake begins to pull away from the sides of the pan. Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from pan and serve. Cake is best served warm but can be stored in an airtight container for 3 days.

NUTRITIONAL INFORMATION

(1 Slice)

SkinnySourCreamCoffeeCakeNutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 12 Smart Points, 7 Points Plus, or 6 Traditional Points

 

RECIPE ADAPTED FROM: KATHY KITCHENS DOWNIE
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

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Skinny Frosted Pumpkin Spice Cake

pumpkin3Happy Halloween everyone! As today comes and goes Thanksgiving will approach soon thereafter, with pumpkin being the favorite flavor to represent the season. Pumpkin pie may be the go to classic but pumpkin cake is a close runner up. What is not to love about a moist, fluffy cake flavored with delicious pumpkin and warm, comforting spices??? I certainly can’t think of anything! Then you add the rich layer of cream cheese frosting that not only creates an adored classic combination but it also locks in the cake’s moisture for days. At this point it shouldn’t take much convincing to get any pumpkin lover to give this recipe a go.

pumpkincake1However, if flavor and texture are not enough to convince you to try this cake the ease itself should persuade you. A sheet cake is the easiest type of cake to make and it can feed a lot of people (both essential perks for the holiday baker). Simply prepare the batter, spread into the pan, and bake. Once the cake cools you spread a layer of cream cheese frosting on top and cut into squares to serve. There is no trimming or chilling layers or preparing huge batches of frosting, making this cake the perfect addition to the holiday table or as a quick treat to whip up for a work, school, or church function.

Pumpkincake2If having said all of that still wasn’t enough convincing, how about the fact that this cake is a much lighter version of all its competitors. Traditional pumpkin cakes with cream cheese frosting run well over 350 calories per slice and triple the amount of fat content found in this recipe. The cake is easily made lighter by swapping traditional all-purpose flour with whole-wheat while organic light brown sugar stands in for the typical refined version. The cream cheese frosting is lightened up with the use of 1/3 less fat cream cheese, minimal butter, and organic powdered sugar that again stands in for the refined alternative. This cake is a much lighter and welcoming change from the traditional pumpkin pie and will yield approximately 24 servings (1 square). If you are following Weight Watchers, one square of cake is equal to 3 Points or 5 Points Plus.

Skinny Frosted Pumpkin Spice Cake

Cake Ingredients:

  • 10 oz. Whole-Wheat Flour (approximately 2¼ cups)
  • 2 ½ tsp. Baking Powder
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Pumpkin Pie Spice
  • ¼ tsp. Salt
  • 1 cup Organic Brown Sugar (such as Wholesome’s); packed
  • ¼ cup Unsalted Butter; softened
  • 1 tsp. Pure Vanilla Extract
  • 2 Eggs
  • 1 (15 oz.) can Pumpkin Puree
  • Nonstick Cooking Spray (Olive Oil)

Frosting Ingredients:

  • 2 tbsp. Unsalted Butter; softened
  • 1 tsp. Pure Vanilla Extract
  • 1 (8 oz.) pkg. 1/3 less fat Cream Cheese (Neufchatel); softened
  • 2 cups Organic Powdered Sugar (such as Wholesome’s); sifted

Formula:

  1. Preheat oven to 350°. Spray a 13 x 9 inch baking pan with nonstick cooking spray. Set aside.
  2. To prepare the cake, combine the flour, baking powder, cinnamon, pie spice, and salt in a small bowl. Stir with a whisk until just incorporated.
  3. In the bowl of a stand mixer (or large bowl) combine the brown sugar, butter, and vanilla. Beat with a mixer on medium speed until incorporated. Add the eggs, 1 at a time, beating well after each addition. Add the pumpkin puree and mix well. Gently fold in the flour mixture to the pumpkin mixture.
  4. Spread the batter evenly into the prepared baking pan, making sure to smooth out well as it will not smooth itself while baking. Bake the cake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.
  5. While the cake cools, prepare the frosting by combining the butter, vanilla, and cream cheese in the bowl of a stand mixer (or medium bowl). Beat the mixture on medium speed until light and fluffy. Slowly add the powdered sugar and beat until mixture is smooth and well combined. Spread the frosting evenly over the cooled cake. Cut into squares and serve.

NUTRITIONAL INFORMATION

(1 Square)

PumpkinCakeCreamCheeseFrostingWeight Watchers: 3 Points or 5 Points Plus

RECIPE ADAPTED FROM: TRISHA KRUSE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2015

Skinny Cherry-Walnut Streusel Cake

1Clean eating has been a strict motto of mine over the past year. It was a harsh transition at first but extremely satisfying when you can know exactly what is in your food. I have switched to buying all organic and extremely limiting my processed food intake. This lifestyle change has not only made me feel better about myself but has also made me feel like I am doing the best I can to keep my family healthy. With the many changes I have undertaken over the past year, perhaps the most daunting was becoming an independent Beachbody coach. At first I signed on only to get a discount on my monthly Shakeology, but I have recently really enjoyed helping others learn how to lead a healthier lifestyle. After speaking with several individuals who asked me about my recent successes, the one area they have difficulty with is giving up their dessert. These individuals want to lead a healthier lifestyle but they also want a treat now and then, especially for their children. They asked me for advice on healthier alternatives to popular box mixes or supermarket sweets. At first I did not have an answer for them. I have been a pastry chef for the website Honeybees Patisserie for over five years, however the job description never required me to acknowledge the healthiness of the products.

With little knowledge of healthier desserts, I elected to do heavy research and today I present you with a skinnier cake option. I use the term “skinny” because it is certainly not healthy to eat this product all of the time as you would a healthy meal. A skinny dessert is simply a healthier indulgence and should be strictly an occasional indulgence. This cherry-walnut streusel cake is designed to include healthier, organic ingredients and to keep you satisfied longer. I originally made this recipe after purchasing a fresh bunch of sweet Bing cherries from my local farmer’s market. It is best to make this cake when cherries are in season between May and July but if you want to prepare it outside of the cherry season you may use frozen cherries instead of fresh. If you do elect to use frozen cherries, be sure that you thaw them and drain any juice before measuring. I recommend selecting Bing or Rainier cherries as their flavor will concentrate while baking and help keep this hearty, coffee style cake moist.

2By now you are probably wondering how this cake is lighter than any other recipe out there. Two elements of this streusel cake differ greatly from its traditional counterpart….the lack of butter and the blend of flours. Streusels are traditionally made with a good amount of butter. The missing butter in the streusel is replaced with olive oil and a small amount of reduced-fat buttermilk, allowing more butter to remain in the cake without significantly adding calories or fat. Aside from the reduced amount of butter, half of the traditional all-purpose flour is replaced with whole-wheat pastry flour. Whole-wheat pastry flour is more nutrient dense than all-purpose flour and specifically contains more protein than cake flour. By replacing half of the all-purpose flour with whole-wheat pastry flour, the cake has added nutrients to keep you fuller longer (preventing the risk of overindulging) without becoming too dense as would be the case if you used only whole-wheat flour.

3This cake is a great option for treating you and your family to dessert without completely abandoning a healthy lifestyle. It can also be a great addition at breakfast when served with coffee or tea. One cake will yield 10 servings. Each serving should be cut into a small wedge. Total preparation time for this cake is approximately 1 ½ hours. If you are following Weight Watchers, one wedge is 5 points or 7 Points Plus.

Skinny Cherry-Walnut Streusel Cake

Streusel Ingredients:

  • ½ cup Granulated Sugar
  • 6 tbsp. All-Purpose Flour
  • 3 tbsp. Old-Fashioned Oats
  • 3 tbsp. Walnuts; chopped
  • ½ tsp. Ground Cinnamon
  • ¼ tsp. Ground Nutmeg
  • 2 tbsp. Olive Oil
  • 2 tsp. Reduced-Fat Buttermilk

Cake Ingredients:

  • 4.5 ounces All-Purpose Flour (approximately 1 cup)
  • 4.5 ounces Whole-Wheat Pastry Flour (approximately 1 cup)
  • 2 tsp. Baking Powder
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • ¼ tsp. Salt
  • ¾ cup Granulated Sugar
  • ¼ Unsalted Butter; softened
  • 1 Egg
  • ¼ tsp. Almond Extract
  • ½ cup Reduced-Fat Buttermilk
  • 10 oz. Fresh Sweet Cherries; pitted & chopped (approximately 2 cups)

Formula:

  1. Preheat oven to 375°. Prepare streusel by combining sugar, flour, oats, walnuts, cinnamon, and nutmeg together in a small bowl. Add the oil and buttermilk and stir to combine. Set the streusel aside.
  2. Prepare the cake by whisking both flours, baking powder, cinnamon, nutmeg, and salt in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment beat the sugar and butter together on medium speed until light and fluffy. Add the egg and beat again until combined. Mix in the almond extract until just combined. Add a portion of the flour mixture and beat until combined. Add half of the buttermilk and mix again. Add another portion of the flour mixture beating until combined followed by the rest of the buttermilk. Add the remaining portion of the flour and beat until well combined. Remove the bowl from the mixer and gently stir in the cherries by hand.
  3. Spoon the batter evenly into a 9 inch springform pan coated with nonstick baking spray. Sprinkle batter evenly with the streusel. Bake the cake for 40 to 45 minutes, rotating the pan halfway through baking. Cool cake in the pan on a wire rack for 15 minutes. Remove cake from the pan and continue to cool on the wire rack or serve warm.

Nutritional Information

(One wedge)

cherrystreuselcake

Weight Watchers: 5 Points or 7 Points Plus

RECIPE ADAPTED FROM: IVY MANNING
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2015

Red, White, & Blue Mini Independence Day Cakes

20140703_192909Happy Birthday America. Today is the 4th of July, 2014 and the day America celebrates its Independence. Today across America we will be having barbecues serving traditional American fare and watching firework shows bursting with the colors of red, white, and blue. Here in America we usually like to spread the traditional themes into everything we do, including dessert. With that said, I present to you the red, white, and blue mini cakes.

IMG_20140703_200603I really must say this is the perfect Independence-themed dessert and I am not just referring to the colorful layers. The reason I adore these little cakes so much is a lot to do with their ease of transport to any festivity you may be attending. Also one single batch yields so many little cakes that you don’t have to worry about doubling or tripling a recipe just so that everyone in the family has a chance to try at least one. With this recipe you can let everyone have seconds or depending on the size of the party, possibly even thirds. Needless to say you will have plenty of little cakes for the abundance of fingers ready to snatch one after the other.

In case you are wondering what makes up each colorful layer, let’s break it down. To begin this holiday treat, I turned to Red Velvet cake to deliver a rich red color and sturdy foundation for the other layers. The white layer is a light & fluffy whipped cream to balance the rich density of the red velvet cake. To make sure the whipped cream held up to summer heat I made sure to stabilize it with some gelatin. This not only keeps it from melting as quickly but also creates a smoother and creamier topping. For the final touch, the quintessential blue is found with the garnish of a little blueberry. If you wanted to get creative and mix up the color scheme, you could make blue velvet cake, use the same white whipped cream and top with a fresh raspberry or cherry. Really any fruit that could give a pop of red. I prefer red velvet cake over blue and I also feel the blueberry does not add too much weight to the whipped cream making it simple for new bakers or rushed bakers needing a quick dessert to bake and take.

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These mini cakes serve about 60 people. You can use any recipe you have for red velvet cake or use a box mix.

 

Red, White, & Blue Mini Independence Day Cakes

 

Ingredients:

  • 1 box Red Velvet Cake Mix or your favorite Red Velvet Cake recipe
  • 1 tsp. Powdered Gelatin; unflavored
  • 2 tbsp. Water
  • 2 ¼ cups Heavy Whipping Cream
  • ¼ cup Confectioners’ Sugar; sifted
  • Blueberries; for garnish

 

Formula:

  1. Preheat oven to 325°. Lightly grease a mini muffin tin with cooking spray. Prepare red velvet cake according to box mix directions or if using your own recipe follow directions to make batter. Once batter is prepared, pour evenly into the prepared mini muffin tin, filling each muffin cup just above halfway. Bake for approximately 16 minutes. Remove from oven and place cakes on a cooling rack to cool completely. Repeat steps with remaining batter.
  2. Once cakes have cooled completely prepare the whipped cream topping. Combine the gelatin and water in a medium bowl. Allow to sit for about 5 minutes for the gelatin to soften. Meanwhile, bring ¼ cup of Heavy Whipping Cream to a simmer in a small saucepan over medium heat. Once simmering, whisk in the gelatin mixture until no clumps remain. Remove from heat and allow to cool about 3 to 5 minutes. With an electric hand mixer set to medium-high speed, beat the cooled gelatin mixture, confectioners’ sugar, and remaining cream to stiff peaks, about 2 minutes.
  3. To assemble the mini cakes, place the whipped cream in a piping bag fitted with a small star tip. Pipe a rosette onto each each mini cake, making sure to build up enough cream on each cake to hold the weight of the blueberry. Once all cakes have been iced with the whipped cream topping, garnish each rosette center with a blueberry. Refrigerate mini cakes until set, about 2 hours. Cakes can be stored up to 24 hours ahead of time before serving.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

 

 

Graham Cracker Cupcakes with Marshmallow Frosting

20140524_101116I hope you all have not forgotten me for I have not forgotten you. I have been away for quite some time as a result of moving, starting college once again, and chasing a toddler. All of this silly adult stuff left me little to no time to bake and without anything baked I simply can’t write…or at least I can’t write anything interesting. So I suppose Memorial Day is a good time to return to all those who have not forgotten the work of this website despite my long absence.

20140524_101752Although Memorial Day weekend is a U.S. national holiday to remember our loved ones who have passed away it has also become a weekend full of family get-togethers, barbecue’s, camping, and traveling. One of America’s favorite classics usually makes its grand debut around this time each year and continues through the rest of the summer. You will find it featured on t.v. shows, local eateries, and in your newspaper circular hosting sales of the items that go into making the classic. What is it you ask??? Why the S’more. S’mores are a classic all-american summer favorite and although this post is not about s’mores it does have two of its main components.

20140524_101912As much as I love s’mores they are very messy and especially in 90 degree heat the chocolate part of the s’more deteriorates rapidly. I sought after a travel-friendly pastry that would be inspired by the s’more without the messy chocolate. Also I do so much with chocolate it is nice to take a break from it every now and again. Oh and don’t worry, I have no plans on boycotting chocolate. Chocolate and I have a long-standing relationship I would never dare break.

20140524_101713So without chocolate that leaves graham crackers and marshmallow. The graham crackers are always the base of a s’more so in this recipe they are also used as the base. By grinding the graham crackers in a food processor I created a graham-like flour that bound the cupcake batter together pretty well on its own, which made the addition of flour minimal. The amount of graham cracker “flour” not only held the batter together but also leant a subtle sweetness and hearty graham flavor. With the base so perfect the topping also had to be perfect. What better way to incorporate the marshmallow of the s’more into a rich and creamy marshmallow frosting.  The rich marshmallow frosting meshes so well with the graham cake it is no wonder the match has been loved by so many for so long. If only the chocolate was invited to the party…maybe next time.

Graham Cracker Cupcakes with Marshmallow Frosting

 

Graham Cake Ingredients:

  • 17 whole Graham Crackers; broken into smaller pieces
  • ¼ cup All-Purpose Flour
  • 1½ tsp. Baking Powder
  • Pinch of Salt
  • ¾ cup Whole Milk
  • 1 tsp. Vanilla Extract
  • 1 cup Granulated Sugar
  • 4 tbsp. Unsalted Butter; softened
  • 4 tbsp. Shortening
  • 3 Eggs; separated
  • 1 recipe Marshmallow Frosting; recipe follows

Marshmallow Frosting Ingredients:

  • 1 cup Unsalted Butter; room temperature
  • 1½ tsp. Vanilla Extract
  • 1 (7 ounce) jar Marshmallow Creme
  • 2 cups Confectioners’ Sugar; sifted
  • 2 to 4 tbsp. Light Cream or Milk

 

Formula:

  1. For the cake: Adjust the oven rack to the middle position and heat to 350°. Line a 12-cup muffin tin with liners. Grind the graham crackers, flour, baking powder, and salt together in a food processor until fine. Set aside. Whisk milk and vanilla in a measuring cup and set aside as well.
  2. With a stand mixer set on medium-high speed, beat the sugar, butter, and shortening together until light and fluffy. Beat in the egg yolks, one at a time, until combined. Reduce the mixer speed to low and add a portion of the graham cracker mixture, leaving enough for 2 more additions. Following the first addition of the graham mixture, add half of the milk mixture, followed by another addition of graham mixture. Add the remaining milk mixture followed by the final addition of the graham mixture. Mix until all is well incorporated.
  3. With a clean mixing bowl and electric hand mixer (you can alternatively whisk by hand or clean the stand mixer bowl if you do not own a hand mixer), beat the egg whites on medium-high until soft peaks form. Whisk 1/3 of the whites into the cake batter, then gently fold in the remaining whites. Divide batter evenly into prepared muffin tin, filling each liner ¾ full. Bake cupcakes 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in muffin tin 5 minutes then transfer to a wire rack to cool completely.
  4. Once the cake has cooled completely prepare the frosting. For the frosting: In the bowl of a stand mixer, or with a hand mixer, beat the butter on medium-high speed until smooth and creamy. Beat in the vanilla extract and marshmallow creme until well combined. Reduce the speed to low and gradually add the confectioners’ sugar. Scrape down the sides of the bowl as needed until all of the confectioners’ sugar has been added and the mixture is incorporated. Add 2 tbsp. cream or milk. Turn the mixer to high speed and beat the frosting until light and fluffy. Add more cream or milk if necessary until the proper piping consistency is achieved. If too much cream or milk is added, you can add more confectioners’ sugar by tablespoons until the proper consistency is reached.
  5. Pipe marshmallow frosting onto cooled cupcakes using a large star tip. Top each cupcake with a broken piece of graham cracker. Serve

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Lemon-Poppy Seed Angel Food Cake

20140416_112632With winter officially over and the onset of Spring, everyone naturally turns to fresh, light, and airy trends. Clothing takes on hues of light pastels and airy designs, homes become lighter following dreaded bouts of extensive cleaning, and food menus turn to the flavors of seasonal fresh fruits like the recently harvested lemon. With spring also comes the rush to reach goal weights set back around new years before summer bikini season starts. What dessert could possibly fit the requirements of all these springtime cliches??? Enter now the Lemon-Poppy Seed Angel Food Cake.

20140416_111551Unlike other cakes, angel food cake uses absolutely no butter or oil, not even to grease the pan. It is very light and airy with a bit of sponge at first bite. Perhaps the best cake to eat on a diet. This cake also does not use baking soda or baking powder…. but how does it get its statuesque height??? EGG WHITES… and a whole lot of them I must add. In fact this cake has a very short ingredient list. But do not be deceived by the apparent simplicity. With simplicity comes more stress to the smallest of details. That flour you didn’t think you needed to sift will lend you a dense, squat cake. Or that little microscopic speck of egg yolk that slipped into the whites while you were separating them will forever prevent you from reaching proper peaks. Without gentle care this majestically tall, snowy-white cake can turn dense, wet, and depressing. You don’t want to serve a depressing cake reminescent to the blah winter blues to a crowd of cheery guests at an Easter party.

20140416_112443If you are careful to follow this recipe with care you are sure to produce consistent sky-high beauties flecked with bits of poppy seeds and bursts of lemon in each bite… absolutely perfect to serve for any springtime celebration. The key you must always remember while preparing this is the volume of the egg whites you whip up so be sure to watch for any hint of yolk when separating the eggs initially. You can use cold or room temperature eggs since both will ultimately whip up to the same volume, however cold eggs will take a little bit longer and are more likely to make you start questioning if you messed something up along the way when you really haven’t. To add some reassurance that you won’t end up with deflated whites I always use cream of tartar because the acidity it offers helps to stabilize the whipped whites.

20140416_111751I know it may be tempting but do not use all-purpose flour in this recipe. You will end up with a cake more like overly soft bread that plasters to the roof of your mouth when you eat it. Not flattering. If your tube pan does not have a removable bottom, I recommend lining it with parchment paper. Just make sure you never grease any part of the pan or parchment. The eggs need to cling to the pans surface in order to rise high and if you grease the pan the eggs can not grip the pan and you will end up with a short stubby brick of a cake. Not cool. After being separated from Angel Food Cake since my grandmother last made it during the holidays, I can confidently say this cake is a keeper for generations to come.

Serves: 10 generous portions or 12 smaller portions

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Lemon-Poppy Seed Angel Food Cake

Ingredients:

  • 4½ oz. Cake Flour (approximately 1 cup plus 2 tbsp. if you do not have a scale)
  • ¼ tsp. Salt
  • 1¾ cups Granulated Sugar
  • 12 Egg Whites
  • 1½ tsp. Cream of Tartar
  • 1 tsp. Lemon Extract
  • 1 tbsp. Lemon Zest; grated
  • 2 tbsp. Lemon Juice; (approximately 2-3 lemons)
  • 1 tbsp. Poppy Seeds

Formula:

  1. Adjust the oven rack to the lower-middle position and preheat the oven to 325°. Whisk the flour and salt together in a bowl. Set aside. Process the sugar in a food processor until fine and powdery, approximately 1 minute. Set aside about half of the processed sugar in a small bowl. Add the flour mixture to the remaining sugar left in the food processor and process until well aerated as if sifted, about another minute.
  2. With a stand mixer set to medium-low speed, beat the egg whites and cream of tartar until frothy. Increase the speed to medium-high and with the motor running, slowly add the sugar set aside earlier. Make sure to evenly distribute the sugar around the bowl and do not add it all in one spot or you run the risk of deflating the egg whites. Continue to beat until soft peaks form, about 5 minutes. Add the lemon extract, zest, and juice. Mix until just incorporated.
  3. Sift the flour mixture over the whipped egg whites in 3 separate additions. Fold the mixture gently with a rubber spatula after each addition until incorporated. Gently stir in the poppy seeds until evenly distributed. Scrape cake batter into a 12-cup UNGREASED tube pan.
  4. Bake the cake until a toothpick inserted near the center of the cake comes out clean and the cracks in the top of the cake appear dry not wet, about 40 to 45 minutes. Remove the cake from the oven and invert the cake on a bottle if your tube pan does not have a stand and allow to cool to room temperature upside down, about 3 hours. This keeps the cake from deflating. Once cool, turn the cake right side up and run a knife around the edges of the pan. Invert the pan on a platter & serve.

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Apple Upside-Down Cake

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Before the pineapple took center stage, every upside-down cake featured the apple. Nowadays you can’t research upside-down cake recipes without finding a slew of pineapple results. Without any hint of dying love for the pineapple variation, it is no wonder the traditional apple upside-down cake has become a lost recipe. This intrigued me as all lost recipes do and I set out to reignite the spark in the modern generation that the traditional had generations ago.

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To do this would require a direct focus on the apples. They would not only have to stand out from the cake enough to make a statement against the modern pineapple, but blend in with the cake just enough to create a cohesive bite that would delight any taste bud. This seems like an easy task until attempting it. Apples are a lot more complicated to work with than the pineapple, which is probably why the hustle and bustle of our modern society has chosen to favor the pineapple version. Apples have an extensive amount of preparation (peeling, coring, slicing), they brown quickly when exposed to oxygen, they are extremely firm and take longer to cook, AND let us not forget…they carry A LOT of hidden liquid (a true ninja fruit). Makes you want to reach for that can of pineapple now doesn’t it. Have no fear there are solutions to all of apple’s issues, well maybe not the prep part. Apple prep is always tedious and downright unpleasant no matter how many tricks you try or gadgets you buy. Oh look I rhymed. That was easy enough 🙂

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So I can’t solve the apple prep issues but the discoloration is easy to fix with a few drops of lemon juice. To kill two birds with one stone, precooking some of the apples in a skillet before placing them in the bottom of the pan helps speed up the cooking time so that the apples and cake cook evenly but also solves the hidden liquid issue by allowing the excess to excrete during heating. Besides solving problems, cooking the apples in the skillet presents some perks. While cooking, the apples become caramelized in their own juices with the help of a little bit of sugar. This not only infuses the apples with delicious flavor, but also makes the top of the cake a showstopper.

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With the apples in check, the cake must also be up to par. This means creating a cake that is able to stand up to the pressure of such beautiful apples weighing heavily down on it. The easiest way to make sure the cake wouldn’t buckle under such immense pressure (stupid diva apples) is to use the quick bread method which introduces less oxygen into the cake batter, allowing for a sturdier crumb. With all the science figured out, and a little additional touches of flavor, the apple upside-down cake was ready for its debut. Although I will always have a special place in my heart for pineapple upside-down cake (the first recipe my grandfather ever showed me how to bake) I can’t deny how awesome this cake is. My boyfriend is not a sweets person and needless to say he needed no help in finishing this cake off.

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Note: This cake serves 8… unless you have an individual who adores apples…in that case it may be 2 servings!!!

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Apple Upside-Down Cake

Ingredients:

  • 4 tbsp. (½ stick) Unsalted Butter; cut into 4 pieces; plus extra for greasing the cake pan
  • 4 Golden Delicious or Granny Smith Apples (approximately 2 pounds); peeled & cored
  • 2/3 cup Light Brown Sugar; packed
  • 2 tsp. Lemon Juice
  • 1 tsp. Apple Pie Spice; divided
  • 1 cup Unbleached All-Purpose Flour
  • 1 tbsp. Cornmeal
  • 1 tsp. Baking Powder
  • ½ tsp. Salt
  • ¾ cup Granulated Sugar
  • ¼ cup Light Brown Sugar; packed
  • 2 Eggs
  • 6 tbsp. (¾ stick) Unsalted Butter; melted & slightly cooled
  • ½ cup Sour Cream
  • 1 tsp. Vanilla Extract

Formula:

  1. For the topping: Butter the bottom and sides of a 9 inch round, 2 inch deep nonstick cake pan. Adjust oven rack to the lowest position and preheat oven to 350°. Slice two of the apples into ¼ inch thick slices; set aside. Cut the remaining 2 apples into ½ inch thick slices. Heat 4 tbsp. butter in a 12 inch skillet over medium-high heat. When the butter has melted completely and the foaming has subsided, add the ½ inch thick slices of apple and cook, stirring occasionally, until the apples begin to caramelize, about 5 minutes. Be sure you do not fully cook the apples!!! Add the ¼ inch thick apple slices, 2/3 cup brown sugar, lemon juice, and ½ tsp. Apple Pie Spice. Continue to cook apples, stirring constantly, until the sugar dissolves and the apples are coated, about 1 minute more. Transfer the apple mixture to the prepared cake pan. If desired, arrange apples into a design and press gently into an even layer. Set aside to prepare the cake.
  2. For the cake: Mix the flour, cornmeal, baking powder, salt, & remaining ½ tsp. of Apple Pie Spice in a medium bowl; set aside. Whisk the granulated sugar, ¼ brown sugar, and eggs together in a large bowl until thick and thoroughly mixed. Slowly whisk in the 6 tbsp. of butter until combined. Add the sour cream and vanilla; whisk until combined. Add the flour mixture and whisk until just combined. Pour batter into the pan and spread evenly over the apples. Bake the cake until it is golden brown and a toothpick inserted in the center comes out with a few crumbs attached, 35 to 40 minutes.
  3. Cool the pan on a wire rack for 20 minutes. Run a knife around the sides of the cake to loosen it. Place a wire rack over the cake pan. Hold the rack firmly and invert the cake and wire rack together; lift off the cake pan gently. Place the wire rack over a baking sheet to catch any drips. Allow the cake to cool another 20 minutes and then transfer to a serving platter, cut into pieces and serve.

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

RECIPE ADAPTED FROM YVONNE RUPERTI

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014