PECAN ANGEL FOOD CAKE
Chopped pecans add a deliciously nutty flavor and texture to angel food cake. It's a unique variation from plain angel food.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form. Gradually fold in flour, about 1/4 cup at a time. Fold in pecans., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry., Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan; remove cake. Serve with whipped cream if desired.
Nutrition Facts :
ANGEL FOOD CAKE I
Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.
Provided by Syd
Categories Desserts Cakes Angel Food Cake Recipes
Yield 16
Number Of Ingredients 7
Steps:
- Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
- Sift together flour, sugar, and salt. Repeat five times.
- Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
- Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
- Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g
APPLE CINNAMON PECAN CAKE
Make and share this Apple Cinnamon Pecan Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 13 x 9-inch baking pan.
- Combine flour, baking powder, cinnamon and nutmeg in medium bowl.
- Beat granulated sugar and butter in large mixer bowl until creamy.
- Beat in eggs and vanilla extract until smooth. Alternately beat in flour mixture and evaporated milk.
- Stir in apples and nuts.
- Spread batter into prepared baking pan.
- Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes.
- Cut into squares and sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 214.6, Fat 10.3, SaturatedFat 4.2, Cholesterol 41.7, Sodium 95.6, Carbohydrate 28.7, Fiber 1.6, Sugar 15.3, Protein 3
THE BEST (CINNAMON PECAN) COFFEE CAKE
I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)
Provided by MissyMuffin
Categories Breakfast
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
- FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
- CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
- Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
- Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
- GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
- Reduce heat to medium; cook, stirring constantly, for 1 minute.
- (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
- Drizzle glaze over cake. Serve cake warm or at room temperature.
LOAF PAN ANGEL FOOD CAKE
Angel food cake is usually one of those fussy cakes I prefer to avoid. Anything that requires special pans and beating and sifting or other steps beyond "dump ingredients into a bowl" is generally more than I want to bother with. For this easy version, I simplified the process and ended up with two heavenly loaves: one to photograph and share, and another to eat all by myself.
Provided by Alejandra Ramos
Categories dessert
Time 55m
Yield Two 9-by-5-inch loaf cakes
Number Of Ingredients 8
Steps:
- Position a rack in the bottom of the oven and preheat to 350 degrees F. Line two 9-by-5-inch loaf pans with aluminum foil, allowing the foil to hang over the long sides by at least 1 inch. Do not grease the pans.
- Whisk together the flour and salt in a medium bowl. Set aside.
- Whisk the egg whites in a stand mixer fitted with the whisk attachment at medium speed just until they start to look foamy, for 30 seconds. Add the lemon juice and cream of tartar and beat on high speed until soft peaks form, 2 to 3 minutes.
- Gradually add the sugar in a slow, steady stream and beat until thickened and shiny, about 2 to 3 minutes.
- Add the orange extract and vanilla bean seeds, then decrease to the lowest speed. Add the flour and salt mixture in a steady stream and beat until just combined.
- Turn off the mixer as soon as all the flour is added. Fold the mixture with a rubber spatula once or twice to make sure the flour is fully incorporated. Divide the mixture evenly between the two prepared pans.
- Bake on the bottom rack of the oven until puffed and slightly golden brown on top, 25 to 30 minutes. Cool the cakes upside down by balancing the edges of each pan on two cans or jars, 15 to 20 minutes. Once completely cooled, remove the cakes from the pan, peel off the foil and serve.
PEACH ANGEL FOOD CAKE
This is a great tasting super easy (not to mention, low fat and low calorie) dessert!
Provided by Amy Brolsma
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Yield 14
Number Of Ingredients 2
Steps:
- In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
- Pour into tube pan or 2 loaf pans.
- Bake according to directions on cake package.
- If desired, serve with whipped topping.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 32.5 g, Fiber 0.2 g, Protein 3.1 g, Sodium 319.5 mg, Sugar 24.6 g
CINNAMON-APPLE ANGEL FOOD CAKE
This heavenly dessert is as light as a feather and melts in your mouth. The cinnamon-apple glaze is delightful, and the exquisite flavor and texture prove it's a true from-scratch dessert! -Marlys Benning, Ackley, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add cream of tartar, vanilla and almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For glaze, melt butter in a small saucepan. Stir in the confectioners' sugar and cinnamon until blended. Add apple juice slowly until glaze is thin enough to achieve a drizzle consistency. Drizzle over cake.
Nutrition Facts : Calories 230 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 114mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
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