FABULOUS OATMEAL-BRAN CAKE
Incredibly moist cake is also great for muffins. Very light-it will disappear very quickly.
Provided by Carol Farrington
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Pour boiling water over oats and bran cereal, and let stand 10 minutes.
- Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans.
- Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 25 g, Cholesterol 15.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 114 mg, Sugar 17.4 g
CHOCOLATE OAT BRAN CAKE (DIABETIC)
A healthy snack cake. Do NOT sub Splenda for the 1/3 cup sugar in the dry ingredients. The sugar helps keep cake moister. Eat plain or with a dollop of sugar-free Cool Whip.
Provided by Outta Here
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Mix lightly, in a mixer bowl, the oat bran, water, egg, oil, Splenda, extracts, and vinegar. Let stand 30 to 45 minutes. DO NOT SKIP THIS STEP!
- Preheat oven to 350°F Coat a 9-inch square cake pan with non-stick cooking spray.
- Stir remaining dry ingredients together in a separate bowl to blend well.
- Add dry ingredients to bran mixture and mix at medium speed about 1 minute.
- Spread batter evenly into prepared cake pan.
- Bake for about 35 minutes, or until cake tester comes out clean from center.
- Cool on wire rack. Cut into 16 squares.
Nutrition Facts : Calories 112.9, Fat 5.8, SaturatedFat 0.8, Cholesterol 14.2, Sodium 160.5, Carbohydrate 15.2, Fiber 1.6, Sugar 4.7, Protein 2.8
THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN)
This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.
Provided by blucoat
Categories Quick Breads
Time 1h24m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone pan there's no need to butter it.) Don't place the pan on a baking sheet - you want the oven's heat to circulate through the Bundt's inner tube.
- Whisk the flour, baking soda and salt together.
- Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes inches Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
- Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.
- OPTIONAL LEMONY WHITE ICING: Sift 3/4 cup confectioners' sugar into a bowl and squeeze in enough fresh lemon juice (start with 2 teaspoons and add more by drops) to make an icing thin enough to drizzle down the Bundt's curves.
- MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.
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