Cakes

apple crisp cake

Apple Crisp Cake 

Use apples that hold their shape when being baked such as Granny Smith, McIntosh or Honey Crisp. Peel, core and slice one apple into 1/4 inch wedges.  1 medium apple should make about 16-18 slices.  For a more elegant presentation, use a 9" springform pan.


Cake Batter:

1/3 Cup Sugar

1/2 Cup Water

1/3 Cup Oil 

2 Cups NanaCakes Multi-Grain Baking Mix


Topping-Mix together in a small bowl:

1/2 tsp. Cinnamon

3 Tbsp. Brown Sugar

3 Tbsp. Broken or chopped nuts

Seperate: 2 Tbsp. butter melted

Spread batter into a greased and floured 9" cake pan.  Press the apple slices into the batter so that the curved edge is visible.  Sprinkle topping over entire surface.  Drizzle melted butter over top of entire cake.

Bake at 400 degrees 22-23 minutes.


Carrot Cake (variation #1 Easy)

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In mixer, combine:

1/2 Cup Oil

1/2 Cup Brown Sugar


Add:

2 Eggs

1 tsp. Vanilla

1 8oz. can crushed pineapple with juice

1 1/2 Cups Grated Carrots

2 tsp. cinnamon (optional)

2 Cups  NC Multi-Grain  Mix

Pour into a greased 9” round pan. Bake at 350 degrees for 35-40 minutes.

For two layer cake, double recipe. 

Easy Frosting:

Make in same food processor that grated the carrots.  This will give the frosting small carrot pieces.

1 Package Cream Cheese (8 oz.)

1 lb. Powdered Sugar (3-4 cups)

1 tsp. of Vanilla or Lemon Zest

* double for two layer cake

Loaded Carrot Cake (variation #2- advanced) 

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Cream together:

1/2 Cup golden yellow olive oil

1/2 Cup packed Brown Sugar


Mix in:

2 Eggs

1 tsp grated lemon zest

2 tsp. cinnamon

1 tsp. vanilla

1 8oz. can crushed pineapple with juice 

1  1/2 Cup Grated Carrots

1/4 Cup Unsweetened Coconut Flakes

1/3 Cup Chopped Nuts

2 Tbsp. Raisins

2 Cups NanaCakes MG Mix 

Spread into a greased and floured 8 inch square cake pan or 9 inch round cake pan. 

Bake at 350 degrees for 35-40 minutes.

Reduce baking temperature to 325 degrees if using a glass pan.

Let cake cool completely then frost with cream cheese frosting. 

Multigrain Cake

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Combine and Mix well:

1 cup Water

3/4 cup sugar

1/3 Cup Oil

                                                           1 tsp. Vanilla

Mix in:

2 Cups NanaCake Multi-Grain Mix

Optional: substitute Honey for sugar and reduce water to 3/4 cup. 

Bake in a greased and floured 9” pan for 30 mins. 

For a two layer cake, double recipe. 

Serve with fruit or frost.

Frosting:

1/4 cup butter, 2 cups powdered sugar, 2 to 2 1/2 Tbsp. milk, 1 tsp vanilla.  Mix all ingredients together.

 

Pecan Cinnamon Coffee Cake -

Bundt Cake Size (look below for smaller size)

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Cinnamon topping and filling: Combine

1 cup chopped pecans

3/4 cup brown sugar

1/4 cup white sugar

1 TBSP cinnamon

Dash of salt

 

In separate bowl, mix together:

2 cups Water

1 1/2 cup sugar

2/3 Cup Oil

1 tsp. Vanilla

Stir in:

4 Cups NanaCake Multi-Grain Mix

Coat oiled pan with 1/4 cup of the topping.

Pour half of batter in pan.  Sprinkle with about 2/3 cup of the topping mixture.  Spread the other half of the batter on top and sprinkle with the rest of the topping. 

Bake at 325 degrees in greased Bundt Cake pan for

50 minutes. Cool cake 12-15 minutes.  Loosen edges and remove from pan while still slightly warm or sugar will stick. 

Pecan Cinnamon Coffee Cake - 8”

Cinnamon topping and filling: Combine

1/3 cup chopped pecans

1/3 cup brown sugar

1 Tbsp. white sugar

1 tsp. cinnamon

Dash of salt

In separate bowl, mix together:

1 2/3 cup Water

3/4 cup sugar

1/3 Cup plus 2 Tbsp. Oil

1 tsp. Vanilla

Stir in:

3 Cups NanaCake Multi-Grain Mix

Pour half of batter in pan.  Sprinkle with about 2/3 cup of the topping mixture.  Spread the other half of the batter on top and sprinkle with the rest of the topping. 

Bake at 325 degrees in greased 8” square pan for 35-37 minutes.

 

Easy Bake Oven Mini Cake

Mix together:

1/3 Cup Multi-Grain Mix

2 Tbsp. Sugar

2 Tbsp. Water

1/8 tsp. Vanilla

2 tsp. oil 

Bake in your Easy Bake Oven.  Let cool and then frost with Cream Cheese Frosting.