Almond-Apple Whole Wheat Coffee Cake

Incredibly moist coffee cake made with good-for-you ingredients!

A scrumptious coffee cake with less guilt. Almond flour, whole wheat flour, cinnamon, coconut oil, apples, eggs and some sugar 🙂 bakes together into a wholesome goodness. Grated apples and coconut oil make this cake super moist. The batter might look thin after stirring in the grated apples, but it bakes just right. Also, the cake is made only in a food processor, keeping clean up to a minimum. So, what are you waiting for?

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Moist….

tender…..

delicious…

and healthy too (well sorta…)!

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Do you have an addiction for coffee cakes like me? I would always prefer a slice of coffee cake over a frosted one. It tastes less sweet, so I don’t feel that guilty going for a second slice.

Check out Carrot-Parsnip Coffee cake with Walnut Streusel

Zucchini-Carrot-Oat Snack Cake

The cake comes together very easily in a food processor—

—process all dry ingredients to mix well and to grind the almond flour further

—transfer to a seperate bowl

—process eggs and sugar for 2 minutes

—add melted coconut oil and process for 1 minute

—add ground flour mixture and process for few seconds to combine

—add grated apples and pulse to combine

—pour into pan, bake, cool, slice and enjoy

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NOTES

-I used ultra fine almond flour from Costco

-It is important to process the eggs and sugar for 2 minutes, as this builds the structure for the cake (remember we are skipping the conventional creaming method)

-Grate the apples just before stirring into the batter to prevent browning

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Almond-Apple Whole Wheat Coffee Cake

Ingredients:

1 1/2 cups almond flour, ultra fine

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1 cup sugar

1/3 cup coconut oil, melted and cooled slightly

2 medium apples, cored and grated, about 1 – 1 1/2 cups

Confectioners sugar for dusting (optional)

Preperation:

Preheat oven to 350 degrees F. Spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.

Combine first 6 ingredients in a food processor and process for 1 minute, until well combined. Transfer the ground mixture into a bowl and set aside.

Add eggs and sugar into the empty food processor and process for 2 minutes. Add coconut oil and process for an additional one minute.

Add the ground flour mixture and process for about 15 seconds, until mixed well.

Now, add the grated apple (along with any accumulated juices) and pulse the machine 5-7 times, until apple is thoroughly incorporated.

Pour into the prepared pan and bake for 45 minutes or until a toothpick inserted in the middle comes clean.

Place pan on a wire rack to cool completely.

If desired, dust the top with confectioners sugar before serving.

Makes 1 x 8-inch cake

 

Persimmon Bread

Persimmons, greek yogurt and coconut oil make a soft, tender and scrumptious bread!

Banana bread….pumpkin bread….zucchini bread….cranberry bread….

How about a new addition to this family of quick breads? Persimmon bread is simple, soft, tender, healthy and will soon become your family’s favorite!!!

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Persimmons are soooo in season right now! They are an incredibly sweet and tasty fruit. There are two types of persimmons generally available- Hachiya and Fuyu. The Fuyu variety is more popular and great to be eaten like an apple. I have used Fuyu for this recipe. We want ripe but hard ones. Cut off the stem end and grate with the coarse side of a box grater (not necessary to peel off the skin).

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The bread also involves a few healthy substitutes like greek yogurt and coconut oil. It makes the bread a bit more guilt free. Let us get to the process….

…..beat eggs and sugar for 3 minutes

…..beat in melted coconut oil

…..beat half the flour and leavening, yogurt and then remaining flour mixture

…..fold in the grated persimmon

…..bake, cool and slice and enjoy

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Interested in more quick breads? Check out ….

Chocolate-Nutella Swirled Almond Butter Banana Bread

Banana-Coconut Bread

Notes-

-coconut oil needs to be lukewarm when we add into the egg and sugar mixture. So, melt the oil before you begin the recipe and that would give enough time for it to cool down slightly

– Select hard persimmons for the recipe. They are much easier to grate.

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Persimmon Bread

Ingredients:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large persimmons, coarsely grated (about 2 cups)

2 large eggs, room temperature

3/4 cup + 2 tablepoons sugar

1/2 cup coconut oil, melted and cooled lightly

1/2 cup greek yogurt

Preperation:

Preheat oven to 350 degrees F. Grease a 9 x 5 inch loaf pan with non-stick cooking spray and set aside.

Whisk together first 4 ingredients in a bowl and set aside.

Cut off the stem end of the persimmons and grate coarsely. Set aside.

Combine eggs and sugar in large bowl, beat with a hand held beater for about 3 minutes until thick and creamy. Add coconut oil and beat for one more minute.

Add half the flour mixture, beat until just mixed. Beat in yogurt and then the remaining flour mixture (do not over beat).

Fold in the grated persimmons, until evenly combined.

Transfer batter into the prepared loaf pan, smooth top and bake for about 50-55 minutes or until a tooth pick inserted in the middle comes clean.

Place pan on a wire rack and let cool.

Remove bread from the pan after 10 minutes and place on the wire rack to cool completely.

Makes 1 loaf

Carrot-Parsnip Coffee cake with Walnut Streusel

Super moist coffee cake with carrots, parsnips and walnuts. Delicious plain or served along with a cup coffee or milk!

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This is my twist on a traditional carrot cake minus the cream cheese frosting and with the addition of parsnips. Buttermilk makes the cake incredibly moist and even the picky eaters will not taste the veggies, I promise!

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For those of you who are not familiar with parsnips, they look very much like a white carrot. It is a root vegetable and is closely related to carrot. Baked parsnips tastes delicious and is great side dish for dinner. Baked parsnip fries look very much like frenchfries and is a much healthier choice!

Please do not be over whelmed with the long list of ingredients, the cake is actually not that difficult to make!

—whisk all dry ingredients together

—peel and coarsely grate carrots and parsnips

—finely chop walnuts

—beat egg and sugar well, beat in oil and vanilla

—alternate dry ingredients and buttermilk and then finally fold in the veggies and walnuts.

—transfer batter to pan, sprinkle walnut streusel and bake.

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Check out similar snack cakes:

Almond Pear Muffins

Chocolate-Nutella Swirled Almond Butter Banana Bread

Zucchini-Carrot-Oat Snack Cake

The Fluffiest Banana Sheet Cake

Carrot-Parsnip Coffee cake with Walnut Streusel

Ingredients:

carrot-parsnip coffee cake

3/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 large egg, room temperature

1/2 cup sugar

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1/2 cup coarsely grated carrot

1/2 cup coarsely grated parsnip

1/2 cup walnuts, finely chop

Walnut streusel:

1/2 cup walnuts, coarsely chop

2 tablepoons packed light brown sugar

2 tablepoons all purpose flour

1/4 teaspoon cinnamon

1 pinch salt

2 tablespoons unsalted butter, room temperature

Preperation:

To make carrot-parsnip coffee cake,

Preheat oven to 350 degrees f. Line the bottom of  a 8-inch baking pan with parchment paper and grease with non-stick cooking spray. Set aside.

Whisk together flour, baking powder, baking soda, salt and cinnamon in a small bowl and set aside.

Combine egg and sugar in a large bowl, beat with a hand held electric beater for 3 minutes on high, until mixture almost looks like thick mayonnaise.

Add vegetable oil and vanilla extract and beat again for 1 minute.

Beat in half the flour mixture, then the buttermilk and then followed by remaining dry ingredients. Do not over mix.

Gently fold in grated carrot, parsnip and walnuts. Pour batter into the prepared pan, smooth top and sprinkle walnut streusel evenly over top.

Bake for about 30 minutes or until a tooth pick inserted in the middle comes clean.

Place pan on a wire rack to cool completely.

To make walnut streusel,  

Stir together walnuts, brown sugar, all purpose flour, cinnamon and salt in a small bowl. Mix in butter with your fingertips until evenly distributed.

Makes 1 x 8-inch cake

Rasmalai Cake

One of the most delectable Indian desserts is all dressed up in the form of a layer cake! Spongy cake soaked with a saffron-cardamom milk, filled and topped with a creamy homemade ricotta cream.

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Rasmalai is a chilled dessert that consists of soft and fluffy paneer dumplings soaked in a thick milk syrup, flavored with cardamom and saffron. One creamy, dreamy dessert! Now, transitioning to our cake, it has three components – a spongy cake, saffron milk  and ricotta cream and garnished with nuts.

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The cake recipe is a tweaked one from Joyofbaking. Stephanie creates such perfect baked goods in her blog and she does an incredible job. The cake is very spongy and airy is perfect to soak up all the saffron milk. To make the cake…

— beat eggs whites until soft peaks form

—beat egg yolks and sugar until thick

—warm butter and milk until butter is melted

—sift all dry together

—fold beaten yolks into whites…fold in flour and finally fold in melted butter-milk

— bake and cool

Try to fold very gently, so we don’t lose much of the air.

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The saffron milk  is very similar to the traditional milk in the actual dessert. Milk is simmered with saffron, sugar and cardamom powder. This can be made up to a day in advance and stored in the refrigerator.

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Finally ricotta cream, rasmalai dumplings are made with fresh panner kneaded until very soft and then cooked in a light sugar syrup until soft and fluffy. Paneer is milk curdled with vinegar and then drained to get all the whey out. Ricotta is a creamier version of that. The obvious question here is, why not store bought ricotta? I found that homemade ricotta is so much fresher, creamier and better tasting! Go ahead and take that extra step. It’s worth it! Whip fresh ricotta with heavy cream, sugar and cardamom.

Liberally brush saffron milk in the cakes, and then fill and top with ricotta cream, and garnish with chopped nuts!

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Let sit in the refrigerator for few hours for all the flavors to mingle and cake soften.

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Notes

-Eggs are much easier to seperate when they are cold, so seperate them when cold and leave it at room temperature for at least 30 minutes. They whip up to full volume when at room temperature.

-Ricotta can be made ahead and stored in the refrigerator. It also helps in firming up a bit.

-Saffron milk can be made ahead and stored in the refrigerator as well.

Can’t get enough of Indian style mashups? Try…

Cinnamon Glazed Apple Jalebi

Kulfi Tres Leches Cupcakes

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Rasmalai Cake

Ingredients:

Sponge cake

4 large eggs

2 tablespoons unsalted butter, room temperature

1/4 cup milk

1/2 cup cake flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sugar

Saffron milk

1 cup milk

2 tablepoons sugar

1 healthy pinch saffron threads

1 teaspoon cardamom powder

Ricotta cream

2 cups milk

2 cups heavy cream, divided

1/2 teaspoon salt

1 1/2 tablepoons white vinegar

1 teaspoon cardamom powder

1/4 cup + 2 tablespoons sugar

Additional ingredients

3/4 cup pistachios, sliced almonds and cashews, chop finely

Preperation:

To make sponge cake,

Seperate cold eggs and place  whites and yolks in two different bowls. Let stand at least for 30 minutes to come to room temperature.

Preheat oven to 350 degrees F. Grease 2 x 8-inch round cake pans with non-stick cooking spray, line with parchment paper and grease again. Set aside.

Place butter and milk in a small microwavable bowl, microwave until butter is just melted (don’t let it get very hot). Set aside.

Whisk together flour, baking powder and salt in a small bowl and set aside.

Beat yolks and sugar with a hand held electric beater for 4 minutes until thick and pale. Set aside. Wash and dry beaters.

Beat egg whites  for 2-3 minutes until soft peaks form. Switch to a rubber spatula. gently fold beaten yolks in 2 additions.

Gently fold flour mixture in 2 additions. Finally, fold all the melted milk-butter mixture.

Divide batter equally in the 2 prepared cake pans, place in oven and bake for 19-20 minutes, until a tooth pick inserted in the middle comes clean.

Place pans on a wire rack to cool completely.

To make saffron milk,

Combine milk, sugar and saffron threads in a small non-stick saucepan, bring to a boil, reduce heat to low and simmer until reduced to 3/4th cup.

Pour into a bowl, stir in cardamom powder and let cool to room temperature.

To make ricotta cream,

Combine milk, 1 cup cream and salt in a medium non-stick saucepan over medium heat. Bring to a boil, take off heat and add vinegar. Let milk stand for 5 minutes.

Meanwhile, spread cheesecloth on a strainer and place over a bowl. After 5 minutes, pour curdled milk into the cheesecloth lined strainer and let stand for 1-2 hours, until all whey is separated. Transfer ricotta into a covered container and store in the refrigerator for 1-3 days.

Just before finishing cake, add ricotta, remaining 1 cup cream, cardamom powder and sugar. Beat with a hand held electric beater, until soft peaks form.

To assemble cake,

Place one cake on a cake platter, liberally brush about half the saffron milk, spread 1 cup of ricotta cream on top and sprinkle 2 tablespoons of chopped nuts. Gently place the other cake on top, brush remaining saffron milk and spread remaining ricotta cream on top and sides. Smooth and decorate with chopped nuts.

Store cake in the refrigerator for few hours before serving and serve with any remaining saffron milk.

Makes one 8-inch cake

 

 

 

 

 

 

Browned Butter Pumpkin Madeleines

Nutty browned butter and Fall pumpkin come together in these soft pillowy madeleines.

Madeleines are French tea cakes that have a distinctive shell shape from being baked in a special pan with shell like depressions. So, a madeleine pan is a must!

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Butter makes everything better! Then, why do we have to take that extra step to brown butter? Well, browned butter gets these nutty caramel notes and adds a complex flavor to any dish. To brown butter, simply cook butter in a stainless steel saucepan, until it gets a golden brown color.

Love brown butter? Check out

Almond Peach Pancakes with Maple Bourbon Browned Butter

Black and White Sesame Shortbreads

These easy madeleines come together in 3 stages-

First, brown butter and cool until warm. Simply, melt butter in a small stainless steel saucepan. After it melts, continue to cook in low heat until it gets a golden brown color. Transfer into a seperate bowl to prevent further browning.

Second, prepare batter and chill for an hour. Beat egg, yolk, pumpkin puree, brown sugar and vanilla together. Mix in the flour mixture and then browned butter. Cover bowl and place in the refrigerator for an hour.

Finally, bake madeleines. Taking that extra step in prepping the pan is a must to ensure that the madeleines pop out easily.

Madeleines are best when fresh. So, gobble it all on the same day!

More pumpkin recipes-

Pumpkin Spice Funnel Cakes

Brownie Swirled Pumpkin Chocolate Chip Cookie Skillet Cake

Pumpkin Spice Croissants

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Browned Butter Pumpkin Madeleines 

Ingredients:

4 tablepoons unsalted butter

1/2 cup cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1/4 cup packed golden brown sugar

1/4 cup pumpkin puree

1 teaspoon vanilla extract

other ingredients

Additional room temperature butter, for brushing the molds

All purpose flour, for dusting the molds

Preperation:

Melt butter in a small saucepan, over low heat. Continue to cook until the butter foams and then gets a nutty golden brown color. Transfer browned butter into a seperate bowl, scraping off all brown bits. Let cool until warm.

Whisk together cake flour, baking powder and salt in a small bowl. Set aside.

Combine egg, yolk, brown sugar, pumpkin puree and vanilla extract in a medium bowl. Beat with a hand held electric beater for 3 minutes, until thick and lighter in color.

Beat in the flour mixture until just combined.

Add the browned butter and beat for 15 seconds. Cover bowl with a plastic wrap and place in refrigerator for about one hour.

Preheat oven to 400 degrees F. Using a pastry brush, liberally brush the molds of a madeline pan with butter. Dust the molds with flour, tapping out the excess flour.

Spoon about 2 tablepoons batter in each madeleine mold and bake for 10-11 minutes, until the tops feel slightly firm when touched.

Place pan on a wire rack to cool.

To release madeleines, turn pan upside down and gently tap the edges on the kitchen counter. Place madeleines on a wire rack to cool completely.

Best served immediately.

. Makes 12 madeleines

 

 

 

Pumpkin Spice Funnel Cakes

A State fair favorite with the Fall’s most popular flavor! Serve them hot with a dusting of powdered sugar.

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Fall season is officially upon us. Gorgeous colored leaves, squashes, ciders, long sweaters and everything pumpkin spice, here we come!

Funnel cakes are one of the most popular treat at fairs and carnivals. What’s not to love? A lightly sweet cake like batter, dispensed from a funnel into the hot oil and deep fried until golden and then served hot with a simple dusting of powdered sugar or whipped and strawberry preserves, if you wanna go all the way!

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Surprisingly funnel cakes are a lot easier to make at home and we don’t have to wait for the next fair. Traditionally, they are dispensed from a funnel directly into the hot oil, hence the name. Not everybody has a funnel lying around and it is a lot easier to manage a ziplock bag than a funnel. So, I decided to swap the funnel for a handy dandy ziplock bag. Simply mix batter, transfer into the baggy, seal, snip of the end. Obviously, bigger the hole, thicker the funnel cakes. I made small funnel cakes instead of the traditional large ones. So, increase the cooking time if your funnel cakes are larger or thicker.

I used canned pumpkin puree, make sure it’s 100% pumpkin puree and not pumkin pie filling.

Love pumpkin spice? Check out Pumpkin Spice Croissants

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Best served hot with a light dusting of powdered sugar.

Pumpkin Spice Funnel Cakes

Ingredients:

1/2 cup all purpose flour

1/4 cup almond flour

1/4 cup packed light brown sugar

3/4 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon cinnamon powder

1/4 teaspoon clove powder

1/8 teaspoon freshly grated Nutmeg

1 large egg, lightly beaten

1/2 cup pumpkin puree

1/4 cup + 2 tablespoons milk

vegetable oil, for frying

confectioners sugar, for dusting

Preperation:

Whisk together first 8 ingredients in a medium bowl, set aside.

Whisk together egg, pumpkin puree and milk in a small bowl until smooth. Add to the dry ingredients and whisk until smooth.

Transfer batter into a quart size ziplock bag, seal and snip of the corner, about 1/4 inch thickness

Heat 1-inch vegetable oil in a deep cast iron skillet until moderately hot.

Hold the ziplock bag about an inch from the oil, and squeeze with medium pressure, making few circles to make about 5-6 inches in diameter cake. Cook until the edges starts to get golden brown, flip over and cook for few more seconds (about 45-60 seconds in total). Drain on a paper towel lined plate.

Repeat process until all batter is used. Serve hot dusted with confectioners sugar.

Makes about 14- 16 cakes

 

 

 

 

Almond Pear Muffins

Hearty muffins made with whole wheat flour, almond flour and pear is perfect for on-the- go breakfast or anytime snack!

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My freezer is always well stalked with tons of baked goods. It is so convenient on a lazy weekend morning or if you just wanna get some more sleep. Muffins are one of those perfect freezer foods, it freezes wells and does not take forever to thaw. When the muffins are homemade with healthy ingredients, you feel less guilty lazying around.

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These muffins not only tastes amazing but also made with tons of good for you ingredients – whole wheat flour, almond flour, pear, cinnamon and more almonds on top.

Sophia would not eat any fruit other than apple and she couldn’t stop eating these. Grated pear kinda vanishes after baking, so even the picky eaters would enjoy them.

These muffins could not be any easier, whisk all dry ingredients together in one bowl. Stir beaten eggs, melted butter and grated pear in another bowl and then stir along with the dry. Transfer to pan, sprinkle sliced almonds and then bake.

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More muffin recipes-

4-Ingredient Banana Nutella Mini Muffins

Banana-Nut Brownie Muffins

Notes-

-I used a large Bartlett pear from Costco. If you have only medium sized pears, them use

1 1/2.

– Grate pear just before using them, so that it will have its lovely color and not turn brown.

Almond Pear Muffins

Ingredients:

3/4 cup whole wheat flour

3/4 cup almond flour

1/4 cup all purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspooon ground cinnamon

2 large eggs, room temperature, lightly beaten

6 tablespoons unsalted butter, melted and slightly cooled

1 large Bartlett pear ( 11-12 ounces ), grated coarsely

1/4 cup sliced almonds

Preperation:

Preheat oven to 350 degrees F.

Line a standard muffin pan with 7 paper liners and set aside.

Whisk together first 7 ingredients in a  large bowl and set aside.

Stir together beaten eggs, melted butter and grated pear, until thoroughly mixed. Add this into the flour mixture and stir until thoroughly combined (do not over mix).

Divide batter into the prepared muffin cups, sprinkle sliced almonds on top.

Bake for 30-35 minutes, until a tooth pick inserted in the comes clean.

Place pan on a wire rack to cool.

Serve at room temperature

Makes 7 muffins