Swedish Apple Cake

So, I've been doing so well with my diet and exercising the past couple of weeks that I've been hesitant to bake anything lately. However, I decided to reward myself today with this Swedish Apple Cake. I have had my eye on this recipe for awhile, and I am so glad I finally tried it, because it is superb. It isn't so much like a cake as it is more like a chewy cookie in cake form. The sweetness is just right, and I would imagine it would go really well with a scoop vanilla ice cream, if I was lucky enough to have some in my freezer. The ingredients are so simple, you probably have everything you need in your kitchen. No apples? No worries, the cake stands out all on it's own. So go ahead and bake this cake, with or without the apples, it's definitely a treat.

Swedish Apple Cake
Adapted from: O Pistachio

3/4 cup all-purpose flour
1 tsp baking powder
pinch of salt
1 large egg plus 1 large egg yolk
3/4 cup sugar
1/2 tsp pure vanilla extract
1 stick (4 oz) unsalted butter, melted and cooled
1 apple ,cored, and cut into 1/2-inch thick wedges


1. Center a rack in the oven and preheat the oven to 350 degrees Fahrenheit. Grease your baking dish with butter or cooking spray.
2. Melt the butter. Whisk together the flour, baking powder and salt, if you're using it.
3. Working in a mixing bowl with the whisk, beat the eggs and sugar together until thick and pale. Stir in the vanilla, and then the melted butter. The mixture will be smooth and shiny. Stir in the dry ingredients.
4. Scrape the batter into the prepared pan. Top with the apples, making a spiral pattern. Leave some space between each slice, so the batter can puff up between the wedges. Slide the pan into the oven and bake for about 40 minutes, or until a knife inserted into the cake comes out clean. Transfer the cake to a cooling rack.
5. Let the cake cool for at least 15 minutes, or wait until it reaches room temperature, before you cut it into wedges to serve.

Banana Cake

Or maybe it's banana bread. I'm not really sure. The recipe I used called it banana cake but it's also kind of like banana bread. Call it what you will, it doesn't really matter, it's just good. Once again I was looking for something to do with my extra overripe bananas and decided that they should be made into some sort of yummy dessert. I found this great recipe at Fresh from the Oven. I didn't really change anything except using whole wheat flour, but once I started eating the cake I thought it might be good with some walnuts or pecans sprinkled in. So I might try that next time. Either way, this recipe is definitely a keeper.



Banana Cake
Adapted from: Fresh from the Oven

1/3 cup  unsalted butter, at room temperature
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 cup honey
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup mashed ripe banana
1/2 tsp vanilla extract
1 large egg
1/2 cup  plain yogurt
1 cup chocolate chips, optional (recommended because they're delicious)

1. Preheat the oven to 350F and lightly grease an 9x5 inch loaf pan, set aside. Sift together flour, baking powder and baking soda and set aside.
2. Put the butter, honey, brown sugar, salt and cinnamon in a mixer bowl, and beat with the paddle attachment until light and fluffy. Scrape down the sides and bottom of the bowl, add the bananas and vanilla and beat on medium speed until the mixture looks lumpy.

3. Reduce the speed to medium low and beat in the egg until well incorporated. Turn the speed to low, and gradually add in the sifted flour mixture. Mix well, but don't overmix. Add in the yogurt, and mix until the batter has only a few remaining white streaks. Gently fold in the chocolate chips, if desired.
4. Transfer the batter into the greased pan and bake in the center of the oven for 40 minutes or until the tester inserted into the cake comes out clean. Cool the cake in the pan on a rack for 5 minutes, then unmold and cool completely on rack.

Lemon Pound Cake

I'm not sure why, but I have been craving some lemon cake for the past few days. Not just any lemon cake, but the one that you get from the grocery store bakery. My mom used to bring home one of those cakes quite often when she went grocery shopping, and it was usually gone in a couple of days. Unfortunately, the grocery store version is loaded with fat and calories, and seeing as I am trying to maintain obtain a good figure, I needed a lighter Lemon Cake. I found a recipe on allrecipes.com and tweaked it a bit to cut the fat. I switched out half of the butter for plain greek yogurt, and I used low fat (1%) milk. You would never know it! This lighter version tastes just as good as the original and weighs in at only 230 calories and 5.5 grams of fat per slice! I couldn't ask for anything more.

Lemon Pound Cake
Adapted from: allrecipes.com

2 cups all-purpose flour

2 teaspoons baking powder

1 cup white sugar

1 teaspoon salt

1/4 cup butter

1/4 cup plain greek yogurt

1 egg
low fat milk (filled to 1 cup line when mixed with egg)

1 teaspoon vanilla extract

1 lemon, zested and juiced

Glaze (powdered sugar and milk)

1. Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.
2. In a large bowl, mix flour, baking powder, and salt.
3. In another bowl, cream together butter, greek yogurt, and sugar. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to butter mixture and beat well. Add vanilla, lemon zest and juice. Add dry mixture and mix well.
4. Pour batter into an 9x5 inch loaf pan. Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted into the center of cake comes out clean.
5. If using a glaze, mix together powdered sugar and milk until desired consistency. Once cake cools completely, pour glaze over cake and let sit for a few minutes before serving.