10
sweets
apricot-raisin spice cake
Serves 20
TOPPING
¼ cup chopped walnuts
3 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
2 tablespoons canola oil
½ teaspoon cinnamon
CAKE
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon ground cloves
3 large eggs
1 cup packed light brown sugar
1 cup apple butter
⅓ cup canola oil
1 teaspoon vanilla extract
½ cup dried apricots, finely chopped
½ cup golden raisins
1 Preheat oven to 350°F. Line an 8-inch square baking pan with foil, allowing foil to extend over rim of pan by 2 inches. Spray with nonstick spray.
2 To make topping, stir together topping ingredients in small bowl until moistened.
3 To make cake, whisk together flour, baking powder, cinnamon, baking soda, and cloves in medium bowl. With an electric mixer on high speed, beat eggs in large bowl until thickened, about 2 minutes. Gradually add brown sugar, beating until light and fluffy, about 3 minutes. Reduce speed to low. Beat in apple butter, oil, and vanilla until combined. Add flour mixture and beat just until blended. Stir in apricots and raisins.
4 Pour batter into pan; sprinkle evenly with topping. Bake until toothpick inserted into center comes out clean, 35–40 minutes. Let cool completely in pan on wire rack. Lift cake out using foil as handles.
PER SERVING (1⁄20 of cake): 213 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 95 mg Sod, 36 g Carb, 1 g Fib, 3 g Prot, 53 mg Calc.
PointsPlus value: 6.
Apricot-Raisin Spice Cake
banana-spice cake with cream cheese frosting
Serves 24
CAKE
2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¾ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup low-fat buttermilk
2 ripe medium bananas, mashed (1 cup)
2 large eggs
1 large egg white
⅓ cup canola oil
1 teaspoon vanilla extract
FROSTING
1 (8-ounce) package light cream cheese (Neufchâtel), at room temperature
½ cup confectioners’ sugar
3 tablespoons low-fat (1 percent) milk
1 teaspoon vanilla extract
1 Preheat oven to 350°F. Spray 9×13-inch baking pan with nonstick spray.
2 To make cake, whisk together flour, granulated sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in medium bowl. Whisk together buttermilk, bananas, eggs, egg white, oil, and vanilla in separate medium bowl. Gradually add buttermilk mixture to flour mixture, stirring just until blended.
3 Pour batter into pan. Bake until toothpick inserted into center comes out clean, 30–35 minutes. Let cool in pan on wire rack 10 minutes. Run thin knife around the edge of cake to loosen it from pan. Remove cake from pan and let cool completely on rack.
4 Meanwhile, to make frosting, with an electric mixer on high speed, beat all frosting ingredients in medium bowl until smooth, about 1 minute. With narrow metal spatula, spread frosting over top of cake. Cut into 24 squares.
PER SERVING (1 square): 144 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 25 mg Chol, 197 mg Sod, 20 g Carb, 1 g Fib, 3 g Prot, 45 mg Calc.
PointsPlus value: 4.
chocolate-chip layer cake with ricotta frosting
Serves 20
CAKE
2 cups cake flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, at room temperature
2 large egg whites, at room temperature
½ cup granulated sugar
½ cup low-fat buttermilk
¼ cup canola oil
½ cup semisweet mini–chocolate chips
FROSTING
1 (15-ounce) container fat-free ricotta cheese
1 (3-ounce) package fat-free cream cheese, at room temperature
¾ cup confectioners’ sugar
1½ teaspoons vanilla extract
1 To make cake, preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray; line with wax-paper rounds and spray rounds with nonstick spray.
2 Whisk together flour, baking powder, baking soda, and salt in medium bowl. With electric mixer on high speed, beat eggs and egg whites in large bowl until light and thick, about 2 minutes. Gradually beat in granulated sugar, beating until mixture is light and very fluffy, about 3 minutes. Beat in buttermilk and oil on low speed, beating just until blended. Beat in flour mixture, beating just until incorporated. Fold in chocolate chips.
3 Spoon batter evenly into pans and level tops. Bake until toothpick inserted into centers comes out clean, 30–40 minutes. Let cool in pans on racks 10 minutes. Invert layers onto racks; peel off and discard wax paper, and cool layers completely.
4 To make frosting, with electric mixer on high speed, beat ricotta, cream cheese, confectioners’ sugar, and vanilla in medium bowl until smooth, about 1 minute.
5 Place 1 cake layer, rounded side down, on serving plate. With narrow metal spatula, spread ½ cup frosting over layer. Top with remaining layer, rounded side up. Spread remaining frosting over top and sides of cake. Cut into 20 slices.
PER SERVING (1 slice): 170 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 24 mg Chol, 199 mg Sod, 25 g Carb, 1 g Fib, 6 g Prot, 88 mg Calc.
PointsPlus value: 4.
double chocolate chiffon cake
Serves 16
3 ounces bittersweet chocolate, chopped
½ cup Dutch process cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1½ cups granulated sugar
4 large eggs, separated
⅓ cup canola oil
3 large egg whites
½ teaspoon cream of tartar
1 tablespoon confectioners’ sugar
1 Preheat oven to 325°F. Combine chocolate and cocoa in medium bowl; pour in boiling water and let stand 5 minutes. Whisk until chocolate is melted and smooth. Let cool.
2 Whisk together flour, baking powder, salt, and 1 cup granulated sugar in large bowl. Add 4 egg yolks and oil to cooled cocoa mixture and whisk until blended. Stir cocoa mixture into flour mixture.
3 Combine the 7 egg whites and cream of tartar in another large bowl. Beat with electric mixer on medium-high speed until soft peaks form. With mixer on high speed, very gradually add remaining ½ cup granulated sugar, beating until stiff peaks form.
4 Stir one-fourth of egg white–mixture into chocolate batter. Pour batter over whites remaining in bowl and gently fold together with rubber spatula, folding just until no white streaks remain. Pour batter into ungreased 10-inch tube pan with removable bottom; level top. Bake until cake springs back when pressed lightly, about 1 hour 5 minutes. Let cake cool upside down by fitting tube over neck of wine bottle or by resting pan on 4 upturned glasses.
5 Run a long thin knife around inside and outside edges of pan; remove cake. Dust with confectioners’ sugar just before serving. Cut into 16 slices.
PER SERVING (1 slice): 227 Cal, 9 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 53 mg Chol, 184 mg Sod, 36 g Carb, 2 g Fib, 5 g Prot, 22 mg Calc.
PointsPlus value: 7.
Double Chocolate Chiffon Cake