When I came upon this recipe on Pinterest from the website Momma Knows Gluten Free, I knew right away Robby would love this dish. I also made this dairy-free using Earth’s Balance butter. I used a gluten-free flour that HAS xanthan gum, so if yours does not be sure to add 3/4 teaspoon to your flour mixture. You and your gluten-free friends will love this dish and your gluten eaters won’t know the difference! It’s a win, win! Robby has already requested this one again and that does not happen often!
INGREDIENTS
For the cake
- 1 cup softened butter. For dairy-free, use Earth’s Balance or Smart Balance
- 2 cups of sugar
- 4 eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups gluten-free flour
- 3/4 teaspoon xanthan gum if your flour does not have it already in it
- 1 teaspoon GF baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 cup buttermilk for dairy-free. I used Fair Life and added 1 Tablespoon of white vinegar to the milk and let stand for 5 minutes.
- 3 cups of apples, peeled and chopped
- 1 cup pecans, chopped
For the glaze
- 1/3 cup melted butter, I used Earth’s balance
- 3/4 cup brown sugar
- 2 Tablespoons water
- 2 teaspoons pure vanilla
- 1/4 teaspoon ground cinnamon
- sprinkle with powdered sugar-optional
DIRECTIONS
For the cake
Preheat the oven to 325 degrees. Spray a bundt pan with non-stick spray and set aside. In a large bowl, cream butter and sugar together in your mixer. Add the rest of the dry ingredients and wet cake ingredients to your bowl and mix until combined. The batter will be thick. Add your peeled and chopped apples and the pecans and stir by hand to combine. Pour the batter into your prepared pan and bake for 70 minutes or until a toothpick inserted into the cake comes out clean.
For the Glaze
Combine all of the glaze ingredients in a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Don’t bring it to a boil.
While the cake is still warm and still in the pan, poke holes all over the cake using toothpicks going down as far into the cake as you can without going all the way to the very bottom. Pour the butter glaze all through the cake letting the mixture soak into the cake. Allow the cake to cool completely in the pan and then invert to a serving platter. Sprinkle with powdered sugar if desired.
Enjoy!
We love our furry four-legged friends as much as we love our two-legged family members! I cook for them quite often. I make them healthy high protein dishes and for the first time, I made Zelda, our cute dog in the picture her very own pup cakes. This recipe comes from a friend who is also involved with the Taste of Home Magazine. There are a number of us in the group that make our furry friends food and treats, so you just may be seeing some animal recipes in the magazine now and then. This recipe made 10 pup cakes and can be frozen.
INGREDIENTS
- 1/2 cup of honey
- 2 cups flour
- 1/2 cup mayo
- 3 Tablespoons carob powder. DO NOT USE COCOA AS CHOCOLATE IS TOXIC TO DOGS
- 2 teaspoons baking soda
- 1 cup of warm water
- 1 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees. Blend all of the ingredients together by hand. Grease a muffin tin and fill them half full. Bake for 25 minutes or until cooked through.
These are full-size pup cakes, so if you are serving a small dog such as Zelda a 1/4 of the cake is just right. I hope your pup enjoys these as much as Zel.
Enjoy!
I always have banana’s around aa my family really enjoys banana bread. I am always looking for something new. This recipe I found on Pinterest and just might be my favorite banana bread or at least a close second to one of the banana loaves of bread from Taste of Home. That one has crushed pineapple in it. I like this one because it adds a nice crunch topping.
INGREDIENTS
FOR THE BANANA BREAD
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup sugar
- 3/4 cup quick-cooking oats
- 1/4 cup canola oil
- 2 large eggs
- 1/3 cup milk
- 3 very ripe banana’s
- 1/2 cup walnuts, optional
FOR THE TOPPING
- 1/2 cup sugar
- 2 Tablespoons all-purpose flour
- 2 Tablespoons softened butter
- 1 teaspoon cinnamon
DIRECTIONS
Preheat oven to 350 degrees. Prepare a 9×5 loaf pan with non-stick spray. In a medium bowl combine flour, baking soda, baking powder, oats, sugar, and salt. In a large bowl combine eggs, milk, oil and mashed banana’s.
Pour dry ingredients into the bowl with the wet ingredients and mix until combined. Add walnuts to the batter and mix to combine.
Make your topping in a separate bowl by combining the flour, sugar, cinnamon, and butter. Using a fork, incorporate the butter until the mixture looks like wet sand.
Pour half of your banana bread batter into the prepared dish, top with half of the cinnamon mixture. Pour remaining batter into the pan and top with the remaining cinnamon mixture.
Bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the bread comes out clean.
Enjoy!
I love the combination of caramel and apples so when I saw this recipe from Taste of Home, I knew I wanted to make it. I’m so glad I did as this was very good. It did take a little bit of time to make but the outcome was sweet and creamy with a nice crunchy top.
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 3/4 cup cold butter, cubed
- 2 packages cream cheese, softened 8 Oz.
- 1/2 cup plus 2 Tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 3 medium tart apples, peeled and chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the streusel
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 cup quick-cooking oats
- 1/3 cup cold butter, cubed
- 1/3 cup caramel ice cream topping
DIRECTIONS
Preheat oven to 350 degrees. In a small bowl combine flour, brown sugar, cut in butter until crumbly. Press into a well-greased 13×9 baking dish and bake for 15-18 minutes or until lightly browned.
Meanwhile in a large bowl beat cream cheese, 1/2 cup of sugar and vanilla until smooth. Add eggs and beat on low speed just until combined. Spread over the cooled crust.
In a small bowl toss apples with cinnamon nutmeg and remaining sugar. Spoon over the cream cheese layer. In another bowl mix flour, brown sugar, and oats. Cut in butter until crumbly and sprinkle over the apple layer.
Bake 25-30 minutes or until filling is set. Drizzle with caramel topping. Cool in the pan on a wire rack for 1 hour. Refrigerate at least 2 hours. Cut into bars.
Enjoy!
This cake is a keeper for us! This cake does take a little time but it is well worth it. This is a great dessert to share on Valentine’s Day or any day as it’s sweet and tart and so fresh with the raspberry sauce. It was hard to not just grab a fork and dig in right from the pan. That really might happen sometimes at my house..don’t judge too harshly!
INGREDIENTS
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup sour cream, can use light
- 1 large lemon zested
- 2 cups all-purpose flour
- 1 package instant lemon pudding (3.4 ounces)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 can sweetened condensed milk (14 Oz)
THE RASPBERRY SAUCE
- 3- 6-ounce containers of fresh raspberries
- 1/4 cup granulated sugar
- 2 Tablespoons flour
- 1 Tablespoon lemon juice
FOR THE TOPPING
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
- zest of one lemon
DIRECTIONS
Preheat the oven to 350 degrees. In a large mixing bowl combine the sugar vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Just a couple of minutes. Scrape the bowl down as needed. Add in the sour cream and lemon zest beat again until combined.
in a separate bowl, combine the remaining dry ingredients. Add half of the dry ingredients to the batter and beat on low speed while pouring in half of the buttermilk and mix until the flour starts to incorporate. Add the remaining dry ingredients mixing on low while adding the other half of the buttermilk beating until all ingredients are combined. Use a spatula to scrape down the bowl as needed.
Pour the batter into a greased 9×13 inch pan and bake for 28-32 minutes. Remove from oven and allow to cool completely. While the cake is cooling use a toothpick to poke holes all over the entire cake, not going all the way to the bottom. Pour the can of sweetened condensed milk over the cake and let it run down into all of the holes. This keeps the cake incredibly moist. Let the cake continue to cool completely.
FOR THE RASPBERRY SAUCE
Combine the raspberries, sugar, and flour in a medium-size pot. Gently crush the raspberries and add the lemon juice. Cook over medium heat while stirring until it starts to bubble slightly. Once the sauce is bubbling and thick remove it from the stove and allow the sauce to cool until it’s no longer steaming. Pour the raspberry sauce over the top of the cake spreading evenly. Refrigerate the cake until it has completely cooled.
FOR THE TOPPING
Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form. Spread over the cake when the cake is completely cooled. Zest lemon over the top if desired.
Enjoy
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