Moist and Soft Apple Chunk Banana Bunt Cake

Posted on August 17, 2015 by Better Baking Bible

A bunt cake that melts in your mouth! Inspired by the fall season just around the corner, this apple chunk banana bunt cake is a spin-off of regular banana bread. I am a huge fan of banana bread and so is everyone in my family – we’ve tried all the combinations you could think of except spicing it up with apples! All I basically did was follow my classic banana bread recipe I posted here and added one large chopped apple to the mix (I also omitted the chocolate). The apples made the bread super duper moist and down right addicting. Baking it in a bunt pan and sprinkling powdered sugar on-top gave it a little more oomph. Here’s the recipe once again:

Quick tip: Because of the apples, I baked my bread about 10-15 minutes longer than usual because it was really moist. I also covered the top with tin foil near the end to give the insides time to bake and to prevent the top edges from burning!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Moist and Soft Apple Chunk Banana Bunt Cake

Ingredients:

1 large apple, chopped into small chunks
2 cups All purpose flour
1 cup fine oatmeal
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 tbsp cinnamon
1/4 cup oil
2 tsp vanilla extract
4 ripe bananas
2 cups water/yogurt mixture (container of 200g plain yogurt mixed with water and 1.5tbsp of vinegar)

Instructions:

Preheat the oven to 180 C and greese a loaf pan.
Mix together flour, oatmeal, baking soda, baking powder, salt, and cinnamon.
Mix yogurt/water mixture together with oil, mashed bananas, and vanilla extract. Combine with the dry ingredients and mix until all lumps disappear. Now fold in the chopped apples.
Pour into loaf pan and bake for about 1 hour and 10 minutes or until a toothpick comes out clean.

Rich and Juicy Apple Strudel Recipe – Quick to Make and Oh-So Easy!

Posted on August 9, 2015 by Better Baking Bible

This homemade apple strudel recipe is as easy as it gets, but it tastes so rich and full of flavour you’ll be addicted after your first bite! The store bought phyllo dough helps to make it a quick dessert that takes minutes to make. Just mix up the ingredients, spread them onto the dough sheets and roll em’ up. It’s that easy. What made me fall in love this is really basic recipe (only 6 ingredients!) is that it tastes so juicy and full of flavour. This strudel is not dry and flakey like those you have tasted in the past. It is moist, rich, and jam-packed with nutritious apples. I know you will love it!

Fast and Easy Apple Strudel Recipe

Fast and easy homemade apple strudel. So moist and jam-packed with lovely apples!

Ingredients:

500g package of phyllo dough
Oil for oiling phyllo dough

For Filling

1 large egg
8 apples, peeled and grated
200 ml of sugar
1 tbsp ground cinnamon
2 tsp vanilla extract or 1 package of vanilla sugar
2 tsp baking powder

Instructions:

Preheat oven to 200 C or 392 F. Mix all filling ingredients together in a large bowl. Using a pastry brush, evenly oil pastry sheets and stack three on top of eachother. On the third one spread an even amount of filling and roll up. Keep repeating until you have used up all the filling and pastry sheets.
In a well oiled pan, arrange the strudel in a swirl and bake for 25-30 minutes.

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Watermelon Cucumber Salad with Feta Cheese and Olive Oil

Posted on August 9, 2015 by Better Baking Bible

Refreshing, juicy and thirst quenching, this watermelon cucumber salad is loaded with flavour and vitamins! I made this watermelon summer salad following this recipe here, but I altered it a bit since I didn’t have fresh basil or fresh mint leaves. What I came up with was a fun, easy meal to make for barbecues, summer get-togethers or just to whip up for a lazy lunch. You most likely have all the ingredients in the pantry, so take a look at my easy watermelon salad recipe below and get started!

– 1/2 large watermelon, cut into cubes
– 2 english cucumbers, peeled, cut into half and then sliced
– 1/2 cup crumbled feta cheese
– 2 tbsp balsamic vinegar
– 2 tbsp olive oil
– basil, salt, and pepper to taste

Combine all ingredients in a large bowl and toss everything together making sure to evenly coat the watermelon and cucumbers. Enjoy!

Rustic Carrot Cake Loaf with Coconut Yogurt Icing

Posted on July 19, 2015 by Better Baking Bible

Introducing a new twist on grandma’s carrot cake featuring coconut yogurt frosting! How neat is that? Enjoy a delicious and moist combination of carrots, raisins, coconut, yogurt, and a tasty blend of spices – all guilt free! I never attempted to make frosting using yogurt, but after whipping up this creamy coconut dream, I will definitely never go back to sugar-based icings. This is a lot healthier than butter/sugar and it tastes almost exactly like I’m eating cream cheese frosting!

I have to admit I was a little worried about making this cake, but in the end it turned out beautifully. To decorate I used toasted coconut, which really gave it a kick! The next time I make this cake I will try adding some toasted walnut to the batter to give it a little more crunchiness. I also think if I added some pineapple it would turn from rustic to tropical!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Rustic Carrot Cake Loaf with Coconut Yogurt Icing

Milk-free, eggless carrot cake loaf with coconut yogurt frosting!

Ingredients:

For Cake

1 cup all-purpose flour
1/2 cup sugar
1 tsp baking soda
1⁄2teaspoon salt
2 tsp ground cinnamon
1⁄2 teaspoon ground nutmeg
3/4 cup grated carrot
1⁄2cup raisins
1⁄4 cup vegetable oil
1 tsp white vinegar
1 cup water

For Coconut Yogurt Frosting

2 packages of Greek yogurt (10 oz each)
1/2 cup powdered sugar
3/4 cup shredded coconut, sweetened
1 tablespoon vanilla extract
Toasted coconut for garnish

Directions:

To Make Cake

Preheat oven to 180C and grease and flour a loaf pan. Mix all ingredients together with a wooden spoon until everything is well combined.
Pour into pan and bake for about 20 mins or until toothpick comes out clean.

To Make Icing

Pour Greek yogurt into a large bowl. Using an electric mixer mix 1/2 cup powdered sugar 1 tablespoon vanilla extract. Beat on high for 1 minute then add 1/2 cup shredded coconut and continue to beat for another minute. Refrigerate for at least 30 minutes to help thicken the icing.

To Assemble

Make sure your cake is cooled down completely! Slice the cake in half and slather on a generous amount of frosting. Leave enough for the top of your cake and garnish with toasted coconut.

Whipped Cream Raspberry Pancake Cake

Posted on July 17, 2015 by Better Baking Bible

PANCAKES WITH WHIPPED CREAM AND RASPBERRIES / CHARLOTTA WASTESON / CC BY

What a fun summer dessert the whole family can make! This cake is made from stacked thin pancakes also known as crepes and smothered with whipped cream and raspberry jam. It’s a no-bake cake that’s so simple to make yet it’s delicious and a wonderful spin on regular cake. If you don’t have raspberries on hand, you can always use strawberries and strawberry jam. Love chocolate? Sneak a few Nutella smothered pancake layers inside!

Whipped Cream Raspberry Pancake Cake

Easy summer dessert using pancakes, whipping cream, and jam!

Ingredients:

For Crepes

2.5 cups white flour (or 1 cup whole wheat flour, + 1.5 cups white flour)
2 cups milk
2 eggs
½ cup water
1 tbsp oil

For Filling

Whipped Cream
Raspberry Jam
Fresh Raspberries to decorate

Directions:

To Make Crepes

In a mixing bowl, beat eggs and milk. Slowly mix in flour, water, then oil.
Heat a crepe pan on medium heat and add ½ tbsp. of oil. Pour in ½ cup of crepe batter, tilt pan to swirl around batter and make sure the crepes are thin!
Let each crepe cook for a minute, flip over and cook for 30 seconds.
Remove and stack on a plate.

To Assemble Cake

Slather raspberry jam on first layer, stack with second crepe and slather on whipping cream. Repeat until you run out of crepes. Frost the top layer with whipping cream and decorate with fresh raspberries.

Notes

I like to spice up my crepes so I add a dash of cinnamon and ground flax seed!

Royal Victoria Sponge Cake With Strawberries

Posted on July 17, 2015 by Better Baking Bible

VICTORIA SPONGE CAKE / DREW LEAVY / CC BY

A sponge cake fit for royalty! This delicious sandwich-like cake is light, fluffy, and the perfect simple dessert to make if your in a rush. Sandwiched between vanilla frosting and strawberry jam, it’s a no-fail cake that looks impressive and expensive. Have guests coming over? Make this cake to blow them away, without the need of any special ingredients or baking skills!

Royal Victoria Sponge Cake With Strawberries

Ingredients:

For the Cake

150g sugar
175 butter
3 eggs, beaten
1 3/4 cup flour
1.5 tsp baking powder
1 tsp salt

For the Frosting

150 icing sugar
75g butter
1 tsp vanilla
3 tbsp strawberry jam

Directions:

To Make Cake

Preheat oven to 356F. Grease and line with parchment paper two 7″ cake pans.
Whip together butter and sugar until light and fluffy. Slowly add in eggs and keeping beating/
Fold in flour into butter mixture and pour the batter into the two pans. Bake for about half an hour. Cool in pans for 10 minutes before turning out onto wire rack.

To Make Frosting and to Assemble

Whip together butter, sugar and vanilla. Spread icing onto cake layer, leaving a bit for the top of the cake. Spread strawberry jam over icing and sandwich together layers. Place a blob of icing in the center at the top of the cake and decorate with strawberries.

Cake Mix Ice Cream Cone Cupcakes

Posted on July 17, 2015 by Better Baking Bible

ICE CREAM CONE CUPCAKES / F_A / CC BY 2.0

What a fun way to spice up a pool party! These ice cream cone cupcakes are an exciting spin on regular ice cream, and plus you get two delicious treats in one – cake and ice cream! What’s even better about this recipe is that it’s so easy to make, just use boxed cake mix. Topped with a frosting of your choice and fresh fruit, it sure is a sweet refreshing dessert to serve at your next party. This dessert is perfect for kid’s birthday parties, even baby showers and charity events.

Cake Mix Ice Cream Cone Cupcakes

Serves 24

Ice cream cones filled with cake mix batter and topped with frosting and fresh fruit!

Ingredients:

1 box vanilla cake mix
Water, oil, and eggs needed to make cake mix
24 ice cream cones with a flat bottom
2 containers of frosting (flavour of your choice!)

Instructions:

Preheat your oven to 350F and mix up your cake mix, following the instructions on the box. Fill up your cupcake pan with your cupcake cups and pour the batter evenly into the cups, a little less than half full. Take your ice cream cones and place them upside down onto the bater in each cup.
Bake for about 15-23 minutes, remove from oven and let it cool for half hour. Remove baking cups, pipe on frosting and decorate with fresh fruit!