Apple-Maple Bundt Cake

September 25, 2022October 1, 2022Leave a comment

Apple-Maple Bundt Cake

When your apples have seen better days… bake a cake.

I recently created a recipe that became a new family recipe of ours. It was instantly personal… a recipe that had evoked memories, tears, and emotions. I named it the Apple Darlin’ – after Seth’s Pop-Pop’s nickname. I never posted it since that recipe became one of our personals. But I still wanted to create a blog post using apples with this delicious maple syrup that our youngest son brought home. He had gone to Vermont for vacation over the summer and surprised us with this Vermont Maple Syrup when he returned.
So, I began running through ideas in my mind before deciding to create this cake. My first thought was to make apple fritters, but I had just made pancakes for breakfast… and honestly, I was not in the mood to stand at the stove again, this time to fry up some fritters, lol. Plus, I love making those cakes that you can eat for breakfast or dessert 😊. Also, when I realized that my Bundt pan was not packed away, I exclaimed…it was meant to be.
This cake is moist and flavorful. It will go great with coffee or alone as a dessert.

Ingredients:
3 Granny Smith Apples, peeled/cored and diced
1/3 Cup Light Brown Sugar, packed
1/3 Cup Raw Cane Sugar
1/3 Cup Pure Maple Syrup
1/4 Cup (1/2 stick) Earth Balance Butter
1 Tsp Ground Cinnamon
–
2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Ground Cinnamon
1 Tsp Apple Cider Vinegar
1/2 Cup Applesauce
1/3 Cup Canola oil
1/2 Cup Warm Water
1 Tsp Vanilla Extract
Powdered sugar for topping, optional

Directions:
-Preheat oven to 350 degrees F. Grease a Bundt pan with Earth Balance (vegan butter) plus a dusting of flour (remove excess flour), or you can just use cooking/baking spray, if you prefer.
-In a small saucepan, combine apples, brown/cane sugar, maple syrup, earth balance and cinnamon. Heat over medium and cook for two to three minutes, stirring occasionally.

-In a mixing bowl, combine remaining ingredients for the cake together: flour, baking powder, salt, vinegar, applesauce, oil, water, and vanilla. Stir together to combine.

Note: This cake batter may look thick as you are mixing, but don’t worry; once you add the apples it will balance out the moisture.
-Next, add the apple mixture from the saucepan into the cake batter and stir together to combine.

-Pour cake mixture into Bundt pan and bake for 45 minutes at 350. After 45 minutes, check the cake with a toothpick to be sure it comes out clean.
Bundt cakes are tricky like that, if it is not baked all the way through, it will collapse.
-Allow the cake to cool for 20-30 minutes before turning out onto a wire rack to cool completely.

When you let the cake cool while still in the Bundt pan first, before inverting it, it helps for it to firm up.
-Lightly dust with powdered sugar to top or leave as is like pictured below.

Enjoy!

2 Thessalonians 2:16-17
16 Now may our Lord Jesus Christ himself, and God our Father, who loved us and gave us eternal comfort and good hope through grace, 17 comfort your hearts and establish them in every good work and word.

God, may you bless and always protect our daughters. Thank you Lord for Megan, Hailey, and Jasmine. We recognize them not only on this National Daughter’s Day, but every day. Daily you occupy our hearts, prayers and thus our home. We love you ladies, and you are each truly a blessing to us. We are so proud of each of you. Our love will endure forever. Love always.

Apple-Maple Bundt Cake

Time: 45 minutes
Difficulty: Easy
Print

Ingredients:
3 Granny Smith Apples, peeled/cored and diced
1/3 Cup Light Brown Sugar, packed
1/3 Cup Raw Cane Sugar
1/3 Cup Pure Maple Syrup
1/4 Cup (1/2 stick) Earth Balance Butter
1 Tsp Ground Cinnamon
–
2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Ground Cinnamon
1 Tsp Apple Cider Vinegar
1/2 Cup Applesauce
1/3 Cup Canola oil
1/2 Cup Warm Water
1 Tsp Vanilla Extract
Powdered sugar for topping, optional

Directions:
-Preheat oven to 350 degrees F. Grease a Bundt pan with Earth Balance (vegan butter) plus a dusting of flour (remove excess flour), or you can just use cooking/baking spray, if you prefer.
-In a small saucepan, combine apples, brown/cane sugar, maple syrup, earth balance and cinnamon. Heat over medium and cook for two to three minutes, stirring occasionally.
-In a mixing bowl, combine remaining ingredients for the cake together: flour, baking powder, salt, vinegar, applesauce, oil, water, and vanilla. Stir together to combine.
Note: This cake batter may look thick as you are mixing, but don’t worry; once you add the apples it will balance out the moisture.
-Next, add the apple mixture from the saucepan into the cake batter and stir together to combine.
-Pour cake mixture into Bundt pan and bake for 45 minutes at 350. After 45 minutes, check the cake with a toothpick to be sure it comes out clean.
Bundt cakes are tricky like that, if it is not baked all the way through, it will collapse.
-Allow the cake to cool for 20-30 minutes before turning out onto a wire rack to cool completely.
When you let the cake cool while still in the Bundt pan first, before inverting it, it helps for it to firm up.
-Lightly dust with powdered sugar to top.
Enjoy!

Cinnamon Rolls (Buns)

October 23, 2016October 23, 20165 Comments

Cinnamon Rolls (Buns)
(Makes about 18-19 rolls) ~ Vegan

A Labor of Love
I made this recipe to redeem myself. Why? Because the birthday cake I made for myself a little over a week ago was a disaster. This recipe also began kind of rough – I had to save it. Guess I’m rusty from not blogging or creating these last couple of months. We have been experiencing a wave of quick recipes in our home, lots of: rice/beans, mashed potatoes, pastas, veggies and meatless products (i.e. Gardein/Tofurky) – our convenience foods.
About my birthday cake… It was rather laughable. The original recipe I had written out turned out very liquidy or smoothie-like. So I tried to save it but the result was a dry sponge. We joked so much at the table as we tried to eat it. We wondered if we could cut the cake into slices and wash the dishes with it or wipe down the counters with that cake. Hehe. The next day I made a vegan pudding and broke up/crumbled the cake and layered it into a trifle.
Saving the cinnamon bun: Make sure you gradually add the flour and/or reserve a portion for flouring the surface. I made the mistake initially by only reserving about 2 Tbsp to flour my surface. Quick Tip: If you add too much flour and your ball of dough as you’re kneading becomes rough just add a bit more liquid or in my case honey! Honey is a great way to bring your ball of dough back to life.

Ingredients:
Yeast/Flour Mixture (#1):
1 Pkg Active Dry Yeast
¼ Cup Warm Water
¼ Tsp Sugar
#2
¾ Cup Non-Dairy Milk (I used almond/coconut blend)
1/3 Cup Sugar
½ Cup Earth Balance (Vegan Butter) or 1 Stick
#3
4 Cups Flour
1 Tsp Salt
1 ½ Tsp Ener-G Egg Replacer, optional
2 Tbsp Honey, optional
Filling (#4):
½ Cup Earth Balance or 1 Stick, melted
1 ½ Tbsp Ground Cinnamon
¼ Cup Light Brown Sugar
¼ Cup Sugar
Topping/Glaze (#5):
1 Cup Powdered Sugar
1 Tsp Vanilla Extract
2 Tbsp Non-Dairy Milk (I used almond/coconut blend)
¼ Tsp Ground Cinnamon

Directions:
-Proof your yeast. In a small bowl dissolve yeast with warm water and stir ¼ Tsp Sugar. Let this stand for about 5 minutes. (#1)

-In another glass bowl, microwave: milk, earth balance and sugar (#2) for about 2 – 2 ½ minutes. You will want to take the chill of the milk and melt/soften the earth balance.
-In a separate bowl whisk together (#3): flour, salt, egg replacer to combine. Typically one may sift these ingredients together but I don’t own a sifter and probably would just continue to use a whisk since it seems easier. 😊

-To the bowl with milk/butter bowl add about ½ of the flour mixture. Stir together to combine. Add in yeast mixture and stir again to combine. Add in remaining flour, however, be sure to reserve some for flouring your surface. (Initially I only reserved 2 Tbsp for my surface but my dough ball started to break apart. I added the honey here, during the last 2 minutes of kneading, to revive my dough ball during kneading.)

-Knead for the dough for about 10 minutes.
-Grease a large glass bowl (with oil or non-stick cooking spray) add your ball of dough. Cover and let rise for about 1 ½ hours. Dough should double in size.
-Punch down the dough or remove and fold out to remove the air.
-Flour your surface again and roll out your dough into a rectangular shape, about ¼ inch thick.
-In a glass bowl, combine filling ingredients (#4): Earth balance, sugar(s) and cinnamon. Microwave for about 1-1 ½ minutes to melt. -Pour into your dough and spread evenly, leaving about 1-inch from the edge.

Pre-heat oven 350 degrees F.
-Roll up dough with filling carefully pinching the final piece to secure.

-Grease (2) two (9-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Cut dough log into 1-inch pieces. I was able to cut into about 18 pieces, which included the two ends that were a bit teeny.
-Add pieces to prepared pan and let these rise for about another 25 minutes.

-Bake for 30 minutes.
-While your rolls are in the oven combine ingredients for the glaze (#5). Just whisk together to combine.

-Remove from oven and let them stand for about 10 minutes before glazing. You can let them cool longer if you can wait. 😊 Enjoy!

Whew…
Well I did say it was a labor of love, right? ❤ But really it wasn’t so bad. If feels like a long time and really it was but I did other things to break up the time. During the initial 1 ½ hours while the dough rose I went off to the grocery store to do my weekly (or 2-day) shopping trip. During the rest of the time in between prepping I made breakfast. J You really can get a lot accomplished during this time, don’t be discouraged – these are delicious and well worth it.

Cinnamon Rolls (buns)

Servings: 16-18
Time: 2hr 30mins
Difficulty: Intermediate
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Directions:
-Proof your yeast. In a small bowl dissolve yeast with warm water and stir ¼ Tsp Sugar. Let this stand for about 5 minutes. (#1)
-In another glass bowl, microwave: milk, earth balance and sugar (#2) for about 2 – 2 ½ minutes. You will want to take the chill of the milk and melt/soften the earth balance.
-In a separate bowl whisk together (#3): flour, salt, egg replacer to combine. Typically one may sift these ingredients together but I don’t own a sifter and probably would just continue to use a whisk since it seems easier. 😊
-To the bowl with milk/butter bowl add about ½ of the flour mixture. Stir together to combine. Add in yeast mixture and stir again to combine. Add in remaining flour, however, be sure to reserve some for flouring your surface. (Initially I only reserved 2 Tbsp for my surface but my dough ball started to break apart. I added the honey here, during the last 2 minutes of kneading, to revive my dough ball during kneading.)
-Knead for the dough for about 10 minutes.
-Grease a large glass bowl (with oil or non-stick cooking spray) add your ball of dough. Cover and let rise for about 1 ½ hours. Dough should double in size.
-Punch down the dough or remove and fold out to remove the air.
-Flour your surface again and roll out your dough into a rectangular shape, about ¼ inch thick.
-In a glass bowl, combine filling ingredients (#4): Earth balance, sugar(s) and cinnamon. Microwave for about 1-1 ½ minutes to melt. -Pour into your dough and spread evenly, leaving about 1-inch from the edge.
Pre-heat oven 350 degrees F.
-Roll up dough with filling carefully pinching the final piece to secure.
-Grease (2) two (9-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Cut dough log into 1-inch pieces. I was able to cut into about 18 pieces, which included the two ends that were a bit teeny.
-Add pieces to prepared pan and let these rise for about another 25 minutes.
-Bake for 30 minutes.
-While your rolls are in the oven combine ingredients for the glaze (#5). Just whisk together to combine.
-Remove from oven and let them stand for about 10 minutes before glazing. You can let them cool longer if you can wait. 😊 Enjoy!

Vegan Vanilla Cupcakes with Cinnamon/Sugar

November 2, 20154 Comments

Vanilla Cupcakes with Cinnamon & Sugar Sprinkled
(Makes 12 cupcakes) ~ Vegan

I made these cupcakes on the fly! Well let me back up first and say hi again to everyone, it’s been a bit since I last posted and since the last time I had a chance to read everyone’s awesome blogs. I have a lot of catching up to do! It’s been a busy last few weeks. So busy that I’m not even posting a Vegan Rescue original here… I know I know. While I do have a few vegan vanilla cake recipes of my own, this morning I decided to make cupcakes using the old web, it was much quicker than digging one of my own out and my time was limited. My son’s Spanish class today was celebrating Dia de Los Muertos (Day of the Dead), so on the fly I made these cupcakes and added a little cinnamon and sugar love to them. With the cinnamon and sugar of churros in mind, I incorporated cinnamon mixed into the icing and then sprinkled with a mixture of organic cane sugar and cinnamon. Store-bought icing works well too using the cake base. Enjoy!

Check out Sam’s recipe here on the It doesn’t taste like chicken blog.

Enjoy everyone – we’ll catch up. 🙂

Avenita ~ (Oatmeal)… like mom used to make

October 18, 2015October 18, 20155 Comments

Avenita ~ Oatmeal like mom used to make, almost…
(Serves 4) ~ Vegan, GF Option, Soy-Free, Dairy-Free

Oatmeal has always been very nostalgic for me. It takes me back to my childhood and I think of mom, my dad, my aunts and grandma even, when I make avenita (oatmeal). Porridge in its truest form in my opinion. Ground up oats with milk, cinnamon, sugar and a splash of vanilla is what I grew up on. They all knew I loved it too! This recipe should serve (4) unless you are two hungry little Minions and one hungry Momma Bear alone in the house while Papa Bear is off at work, of course the (3) of us ate it all… 🙂
A couple differences than how mom used to make – I grind up my old-fashioned rolled oats in my nutribullet using the milling blade or sometimes using my coffee grinder. The kids use the coffee grinder when they make it themselves. Also, after grinding up the oats when you incorporate them into the milk mixture you’ll want to whisk and whisk often while the oats are cooking to achieve the silky smooth texture.
Nowadays, my cheat… [don’t tell mom] I’ll whisk for a couple minutes then let the oats cook out then transfer the oatmeal back to the nutribullet now using the extractor blade and I’ll blend up for about 30 seconds to a minute until smooth and creamy…. You know just like mom used to make 😉 Enjoy!
Ingredients:
2 Cups Old-Fashioned Rolled Oats
2 Cups Non-Dairy Milk (I used Almond/Coconut blend – Silk)
2 Cups Water
1 Tsp ground Cinnamon
3 Tbsp Sugar
¼ Tsp Salt Splash of pure Vanilla Extract
and a dash of love!

Directions:
-Grind up rolled oats using a milling blade, growing up we used a blender, you can also use a coffee grinder or milling blade on your nutribullet.

-Heat milk, water, cinnamon, sugar, salt and vanilla to a simmer over medium heat.
-Slowly whisk in ground up oats and continue whisking and cooking oats for 5-7 minutes. Whisking regularly until smooth.

–Optional [but for added creamy smoothness]: – in addition to the above steps, let the oatmeal mixture stand for 3 minutes, transfer into nutribullet or blender and blend until smooth before serving.

You can sprinkle a little extra cinnamon for serving. When my brother and I were kids we would sometimes add a drizzle of syrup. Also, as kids, we were taught the center is hot so when you dive in, start around the edge of the bowl not the center… of course this straight from the pot without my optional ‘let stand’ steps above when the oatmeal was still scorching. Hope you enjoy this one and think of “Vegan Rescue” when you grind up your oats!

Enjoy!

—-

Oats (Avena sativa) “Oats are generally considered “healthy”, or a health food, being touted as nutritious. The established property of their cholesterol-lowering effect has led to acceptance of oats as a health food. Oats contain more soluble fiber than any other grain, resulting in slower digestion, a feeling of satiety and suppression of appetite. One type of soluble fiber, beta-glucans, has been proven to lower cholesterol. Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk and egg protein.” [wikipedia] https://en.wikipedia.org/wiki/Oat

Avenita ~ Oatmeal

Servings: 2-4
Time: 10-15mins
Difficulty: easy
Print

Ingredients:
2 Cups Old-Fashioned Rolled Oats
2 Cups Non-Dairy Milk (I used Almond/Coconut blend – Silk)
2 Cups Water
1 Tsp ground Cinnamon
3 Tbsp Sugar
¼ Tsp Salt Splash of pure Vanilla Extract
and a dash of love!

–Optional [but for added creamy smoothness]: – in addition to the above steps, let the oatmeal mixture stand for 3 minutes, transfer into nutribullet or blender and blend until smooth before serving.

Cinnamon Toast!! ~ Breakfast

August 11, 2015August 11, 20156 Comments

Cinnamon Toast!
(Serves 2-4) ~ Vegan, Dairy-Free, (Can be Soy-Free/Gluten-Free)

Toasting to Tuesday! I’ve always struggled with the perfect ‘French Toast’ – every version I’ve had has always been, meh… from restaurants to even versions I’ve made. I’ve just never been a fan of that soggy center that seems to be a recurring theme with every version. I’ve even tried making versions previously where I only ‘dip’ one side and nothing. Enter Cinnamon Toast! Back in the day I’ve made the quick pan kind with a slather of butter and a quick sprinkle of cinnamon and sugar, I think my dad still makes it this way, lol. This recipe is a little more thought out. Man, I just remembered…there was this restaurant in Philly – called Vegan Commissary that had some amazing vegan breakfast options – they have since closed sadly 😦 but they had some delicious Cinnamon toast too. I’ve attempt different versions of cinnamon toast including some catastrophes of burnt bread, like the pan version previously mentioned. This recipe is one my favorite attempts. I actually leave the topping sit on top of the bread a few minutes before placing them in the oven to let the mixture seep in a bit – (see the piece above next to the syrup in the pic). I love how the bottom of the bread gets perfectly toasted while the top is crusted with cinnamony caramelized ‘buttery’ goodness. Use thicker slices or gluten-free bread for different variations. Enjoy!

Ingredients:
6 Slices of Bread
¼ Cup of Earth Balance (Vegan Butter), softened
3 Tbsp Sugar (I use Pure Cane Sugar)
¼ Tsp Pure Vanilla Extract
½ Tbsp Cinnamon

Directions:
-Preheat oven 375 degrees F.
-Combine Vegan Butter, Sugar, Vanilla and Cinnamon until combined.

–

-Spread evenly on one side of bread only – edge to edge (here you can use Gluten-Free Bread for a GF version.

-Place on Baking sheet, keeping spread side face up. Bake for 7 minutes.

-Remove from oven quickly and let stand for a couple minutes before slicing and serving. That’s it -Enjoy!
(You can add/dip in syrup for a “French Toast-like” version or eat as is).

Cinnamon Toast

Servings: 2-4 ~ Vegan, Dairy-Free
Time: 10-15mins
Difficulty: easy
Print

Credit: https://veganrescue.com/

Ingredients:
6 Slices of Bread
¼ Cup of Earth Balance (Vegan Butter), softened
3 Tbsp Sugar (I use Pure Cane Sugar)
¼ Tsp Pure Vanilla Extract
½ Tbsp Cinnamon

Directions:
-Preheat oven 375 degrees F.
-Combine Vegan Butter, Sugar, Vanilla and Cinnamon until combined.
-Spread evenly on one side of bread only – edge to edge (here you can use Gluten-Free Bread for a GF version.
-Place on Baking sheet, keeping spread side face up. Bake for 7 minutes. Remove from oven quickly and let stand for a couple minutes before slicing and serving. That’s it -Enjoy! (You can add/dip in syrup for a “French Toast-like” version or eat as is).

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Tag: cinnamon