Huckleberrys Whole Wheat Apple Butter Cake Recipes

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HUCKLEBERRY'S WHOLE WHEAT APPLE BUTTER CAKE



Huckleberry's Whole Wheat Apple Butter Cake image

Make and share this Huckleberry's Whole Wheat Apple Butter Cake recipe from Food.com.

Provided by threeovens

Categories     Dessert

Time 2h10m

Yield 20 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 1/2 lbs apples, peeled and cut into large chunks (about 3 large)
1/4 cup sugar
1/4 teaspoon salt
2 cups almond meal, lightly packed (7 ounces)
1 cup whole wheat flour (4.5 ounces)
3/4 cup all-purpose flour (3.5 ounces including the 1 tbsp)
1 tablespoon all-purpose flour
1/2 cup cornmeal (2.5 ounces includng the 1 tbsp)
1 tablespoon cornmeal
2 1/4 teaspoons baking powder
2 1/2 teaspoons salt
1 lb butter
2 1/4 cups sugar, plus 3 tablespoons divided (1 pound)
8 eggs
2 tablespoons vanilla extract

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.

Nutrition Facts : Calories 433.1, Fat 26.6, SaturatedFat 13.4, Cholesterol 126.3, Sodium 563.6, Carbohydrate 44.9, Fiber 3.3, Sugar 30.6, Protein 6.5

HUCKLEBERRY CAKE



Huckleberry Cake image

I came across this Huckleberry Cake recipe a few years ago and changed it a little. The cake is wonderful even without the topping! Garnish with sliced almonds and serve with a dollop of whipped cream.

Provided by GrandmaDebra

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 2h15m

Yield 12

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
½ teaspoon sea salt
1 egg, lightly beaten
1 teaspoon vanilla extract
½ cup butter, melted
1 cup buttermilk
1 ½ cups brown sugar
1 ½ cups huckleberries
½ cup sliced almonds for garnish
1 ½ cups whipped cream for garnish
½ cup brown sugar
¼ cup white sugar
¼ cup rolled oats
1 teaspoon ground cinnamon
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 62.5 g, Cholesterol 44.9 mg, Fat 14.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 288.9 mg, Sugar 43.9 g

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