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°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.

RICH AND BUTTERY HUCKLEBERRY BUNDT CAKE

Steps:

• 1. Add flour, salt, cinnamon and baking powder into your flour sifter, sift into large bowl. (If you don't have one, add ingredients to a large bowl and whisk together, then "sift" with whisk for awhile lifting ingredients from bottom of bowl and sprinkling on top. Repeat, repeat....but you really need to get a flour sifter! LOL ;) ) (*This is for the young ones that think "flour sifters" are old fashioned and aren't needed...uhm, yeah, ya need one.)So anyways...In mixing bowl, cream sugar and butter. Add eggs, vanilla, lemon juice and milk to creamed mixture. Add dry ingredients to creamed mixture. Beat for 2 minutes. Gently fold in frozen huckleberries. Bake in greased (I use butter-flavored crisco), and floured bundt cake pan for 20 minutes at 400 degrees, then reduce heat to 350 and bake 40 more minutes. Cool in pan 10 minutes. (If it apears to be sticking anywhere, loosen with sharp knife.) Turn out onto plate. When cooled, sprinkle heavily with powdered sugar. Good for at LEAST 3 days. (Covered.)