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 Banana Nut Bread

4There is something about September that makes me crave Banana Bread. For me, I see it as a great transition from the light, berry desserts of summer to the heartier apple and pumpkin desserts of fall. The weather is just starting to show signs of changing here in Florida. The days are becoming shorter and the high temperatures are struggling to reach 90° anymore. These slight environmental changes are what trigger my changing taste buds each year.

In order to continue to enjoy banana bread like I have in the past, I needed to create a healthier alternative that would fit into my changing lifestyle. Banana bread may seem like a healthy dessert but it is often loaded with unnecessary sugar and can have upwards of 10 grams of fat per slice and over half being from saturated fat, which is no bueno!!! So with all of these bad numbers can banana bread actually become healthier? The answer is yes.

1There are many ways to shave calories and fat off of banana bread while adding in essential nutrients that make you feel a lot less guilty for indulging your cravings. Some swap wheat flour for coconut flour. Others add applesauce in place of butter or oil. I do not like these alternatives because I feel like the bread ends up tasting too much like coconut or apple when I want it to taste only of banana. In order to shave the bad and replace it with some good, I first cut out the eggs. Eggs are good but as the saying goes, too much of a good thing can be bad. Since I still want my eggs at breakfast I cut them out of the bread. Next, I replaced butter with olive oil, which also replaced a significant amount of saturated fat with healthier poly & monounsaturated fats. Another swap was allowing plain Greek yogurt to stand in for the typical sour cream called for in most conventional recipes. The addition of Greek yogurt not only helps shave down the bad qualities in traditional banana bread but it also adds beneficial protein, probiotics, vitamin B12, potassium, and calcium. Also by adding the yogurt I was able to cut down on the amount of olive oil needed. In order to cut down on the amount of white flour without changing the texture too much, I replaced half of the all-purpose flour with whole-wheat flour. If those changes weren’t enough I decided to sneak in some flaxseed to add heart healthy omega 3s and use only very ripe bananas to cut back on added sugar. Don’t be tempted to use those barely ripe bananas you just bought at the store no matter how much you may want to try this recipe. If the bananas are not overly ripe the bread will not taste as sweet and you will likely be disappointed. The reason this step is so important is because as the banana ripens, the natural sugars concentrate and the flavor matures. Many overlook this step and it is the most crucial. If you have to skip this step for whatever reason, you may have to bump up the sugar to 1 ½ cups to keep it as sweet, but keep in mind if you do the nutritional values will change.

3Although there have been many alterations to this recipe to make it more nutritious it still produces a tasty loaf. I enjoy a slice as a late night snack but it would also be great with coffee or tea at breakfast. The following recipe will produce 2 loaves of bread and approximately 24 servings. A serving size is one slice that weighs approximately 2 oz. Total preparation time for this recipe is approximately 1 ½ hours. If you are following Weight Watchers, one slice is 4 Points or 5 Points Plus.

Skinny Banana Nut Bread

Ingredients:

  • 6.8 oz. (1 ½ cups) Unbleached All-Purpose Flour
  • 7.2 oz. (1 ½ cups) Whole-Wheat Flour
  • ½ cup Flaxseed Meal
  • 2 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 tsp. Baking Soda
  • 2 cups Very Ripe Bananas; mashed (about 4 large)
  • 1 cup Walnuts; chopped
  • 1 cup Granulated Sugar
  • 1 tsp. Vanilla Extract
  • 1 cup Plain Greek Yogurt
  • ½ cup Olive Oil
  • Olive Oil Cooking Spray

Formula:

  1. Preheat the oven to 325°. Prepare two 9 x 5 inch loaf pans by coating all sides with cooking spray.
  2. Combine flours, flaxseed, baking powder, salt, and baking soda in a large bowl. Stir with a whisk until mixed. In a medium bowl, combine banana, walnuts, sugar, vanilla, yogurt, and oil. Add the banana mixture to the flour mixture and stir until just combined.
  3. Pour the batter evenly between the two pans. Bake for approximately 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from oven and cool in pans on a wire rack for 10 minutes. Gently run a knife around perimeter of bread to loosen from sides. Remove loafs from pans and place on a wire rack to cool completely.

Nutritional Information

(One 2 oz. Slice)

banananutbread

Weight Watchers: 4 Points or 5 Points Plus

RECIPE ADAPTED FROM: EILEEN SOLBERG
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