Huckleberrys Whole Wheat Apple Butter Cake Recipes

HUCKLEBERRY'S WHOLE WHEAT APPLE BUTTER CAKE

Steps:

• In a large skillet, melt the butter over medium heat; stir in apples, then sugar, and then salt, tossing to coat.
• Cook, stirring often, until apples are just softened, about 6 minutes; remove from heat and spread out on a rimmed baking sheet to cool off.
• Meanwhile, preheat oven to 350°F; grease a 10-inch round cake pan and line the bottom with parchment paper.
• In a large bowl, sift together the almond meal, flours, cornmeal, baking powder, and salt; set aside.
• In the bowl of your stand mixer, using the paddle attachment, beat the butter until softened; while still going, beat in one pound sugar until light and fluffy, 3 to 5 minutes.
• Beat in the eggs, one at a time, then the vanilla.
• Add dry ingredients, one spoonful at a time, until just incorporated (do not over-mix).
• Fold in the cooked apples by hand; spoon mixture into the prepared cake pan and sprinkle on the remaining 3 tablespoons of sugar.
• Bake in the center of the oven until the cake has risen and is a rich golden brown color (it will spring back when lightly.
• touched), about 1 1/2 hours; check the cake after one hour and cover loosely tent with aluminum foil if it browns too quickly.
• Let cake cool in the pan on a rack for 15 minutes before attempting to remove it from the pan.

WHOLE-WHEAT APPLE CAKE

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine the apples, 1/2 cup light-brown sugar, ground cinnamon, and ground cloves, and set aside. Sift together the flours, baking soda, baking powder, and salt into a medium bowl, and set aside. Butter a 9-inch spring-form pan, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 4 minutes. Add the eggs, one at a time, until well combined. Add the vanilla extract, and combine. Add the reserved flour mixture and yogurt, and stir just until well combined. Fold in 2/3 of the reserved apple mixture. Spoon half the batter into prepared pan. Sprinkle remaining apples evenly over batter. Top with remaining batter, and smooth with a spatula. Sprinkle top with remaining 1/4 cup brown sugar. Bake until golden brown and a cake tester comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Cover with foil after 45 minutes of baking. Cool 20 minutes before releasing from the pan.

WHOLE WHEAT HUCKLEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
• Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
• Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
• Pour batter into the greased muffin tin.
• Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

WHOLE WHEAT APPLE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9-inch baking pan.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in nuts.
• Cream butter and sugar together. Stir in eggs, one at a time, mixing well. Stir in vanilla.
• Peel, core, and chop apples. You should have about 3 cups.
• Stir dry mixture and milk alternately into creamed mixture, starting and ending with dry mixture, making 3 additions of dry and 2 of milk.
• Fold in the chopped apples.
• Bake in the greased and floured 13x9-inch baking pan in a preheated 350°F oven for about 35 minutes, or until a tester poked in the centre comes out clean. Cool 10 minutes in the pan before cutting. Cut into 32 pieces.

HUCKLEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
• Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
• To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.