Desserts, cakes

Strawberry-Rhubarb Upside-Down Cake

Erin McCormick — Wed, 17 Apr 2013 20:29:25 +0000

This strawberry and rhubarb upside-down cake recipe highlights how delicious strawberries and rhubarb taste together. If you can’t find rhubarb, substitute an equal amount of any kind of berry or even fresh figs. This upside-down cake still tastes great the next day when the juiciness of the fruit has had time to marry with the moist olive oil cake.

Gateau de Sirop

Erin McCormick — Tue, 14 Aug 2012 19:09:34 +0000

Gateau de Sirop

This easy cake recipe by Cajun food authority Marcelle Bienvenu is studded with pecans and is typical of Cajun cooking—it’s rustic, humble and made with ingredients that are always on hand. Serve this easy cake recipe for breakfast with cafe au lait or as a simple dessert accompanied by whipped cream or ice cream. Cane syrup comes from cane juice that has been cooked until it’s golden and toasty-flavored. You can use molasses or honey in its place.

Lemon Pound Cake

Erin McCormick — Thu, 12 Jan 2012 14:23:55 +0000

Lemon Pound Cake

This wonderful rich, sweet lemon pound cake is downright zingy and the candied lemon slices are a beautiful bittersweet topping that’s better than frosting. The best part, though: when you taste it you won’t miss all the butter we cut out compared with a traditional pound cake recipe.

Gluten-Free Mocha Yule Log

Sarah Hoff — Thu, 03 Nov 2011 19:52:36 +0000

Gluten-Free Mocha Yule Log

A bûche de Noël—a cake decorated like a yule log—is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Some bûche de Noël cakes can be as heavy as a real log when they are decked out with sugar and buttercream. Our gluten-free recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake is easy to roll up and it’s covered with a billowy espresso-spiked 7-minute frosting. We’ve substituted agave nectar for white sugar in the frosting. It’s pretty garnished with meringue mushrooms and sugared rosemary.

Pumpkin Cheesecake with Gingersnap-Walnut Crust

Erin McCormick — Fri, 21 Oct 2011 17:36:22 +0000

Pumpkin Cheesecake with Gingersnap-Walnut Crust

We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!

Mocha Yule Log

Erin McCormick — Fri, 21 Oct 2011 17:29:04 +0000

Mocha Yule Log

A bûche de Noël—a cake decorated like a yule log—is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Some bûche de Noël cakes can be as heavy as a real log when they are decked out with sugar and buttercream. Our recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake made with whole-grain flour is easy to roll up and it’s covered with a billowy espresso-spiked 7-minute frosting. We’ve substituted agave nectar for white sugar in the frosting. It’s pretty garnished with meringue mushrooms and sugared rosemary.

Coffee-Streusel Bundt Cake

Erin McCormick — Thu, 03 Mar 2011 14:59:02 +0000

Coffee-Streusel Bundt Cake

Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we’ve created a lighter but still moist and rich Bundt cake, added a ribbon of hazelnut-coffee streusel inside and a drizzle of coffee glaze on top. To say it tastes great with a good cup of coffee is an understatement. Recipe by Joyce Hendley for EatingWell.

Chocolate Decadence

Erin McCormick — Thu, 16 Dec 2010 20:56:53 +0000

Chocolate Decadence

Inspired by the (now) old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, here is an enlightened rendition with deep bittersweet chocolate flavor and that dense melt-in-your-mouth texture so characteristic of the genre. No one will guess it’s healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it’s completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.

Chocolate & Pine Nut Torte

Erin McCormick — Thu, 16 Dec 2010 19:58:05 +0000

Chocolate & Pine Nut Torte

This chocolate cake is sophisticated, rich, moist and even a bit gooey, with a slightly crusty top. If you have grappa, use it instead of the rum. The cake can be served once it’s completely cool, but for the best flavor and texture, make it the day before you plan on eating it. Serve with a sprinkling of confectioners’ sugar or a dollop of whipped cream.

Upside-Down Cake with Poached Dried Fruits

Erin McCormick — Wed, 01 Sep 2010 16:44:07 +0000

Upside-Down Cake with Poached Dried Fruits

Poached dried fruits make a stunning upside-down cake. Use a variety of fruits for a colorful and rich-tasting cake.

Vanilla Cupcakes with Chocolate Frosting

Nifer — Thu, 15 Apr 2010 16:24:28 +0000

Vanilla Cupcakes with Chocolate Frosting

These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of vanilla cake batter. Thickened evaporated milk works as a great base for the rich and creamy chocolate frosting. Dark chocolate lovers, be sure to use bittersweet chocolate.

Raspberry-Swirl Cupcakes

Nifer — Thu, 15 Apr 2010 16:11:56 +0000

Raspberry-Swirl Cupcakes

These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree. For those unaccustomed to the mildly nutty flavor of whole-wheat flour (used in these cupcakes), the flavor of the raspberry puree swirled into the lemony cake makes the wheat flavor undetectable.

Chocolate-Cherry Cupcakes

Nifer — Thu, 15 Apr 2010 15:53:38 +0000

Chocolate-Cherry Cupcakes

The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while keeping it super-moist with little added oil. The combination of reduced-fat cream cheese and sour cream gives the frosting cheesecake-like flavor with about 40 calories and 3 grams saturated fat less than a traditional cream cheese frosting.

Blueberry Cupcakes

Penelope Wall — Thu, 15 Apr 2010 15:13:54 +0000

Blueberry Cupcakes

The “secret ingredient” in these coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great texture, almost like pound cake. The fluffy frosting is just fun. Because it’s low in calories and fat, you can spread or pipe a generous amount on top of each cupcake to make them look extra festive. The frosting stiffens as it stands, so be sure to put it on the cupcakes right after you make it.

Apple Swirl Cake

admin — Tue, 26 May 2009 17:58:08 +0000

Apple Swirl Cake

This moist apple cake has a sweet and crunchy walnut filling swirled through it and on top.