Cinnamon Sugar Bundt Cake
Moist vanilla cake with a ribbon of sweet cinnamon sugar filling hidden inside.
- 2½ cups all purpose flour
- 4 TBS cornstarch
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 teaspoon salt
- 2 cups soy milk
- 2 tsp apple cider vinegar
- ⅔ cup canola oil
- 1½ cups granulated sugar
- 4 tsp vanilla extract
- ½ tsp almond extract
- ½ cup brown sugar
- 2 tsp of cinnamon
- ½ tsp of pumpkin spice
- 1 cup sifted confectioner’s sugar
- 2 TBS soy milk or almond milk
- 1 tsp pure vanilla extract
Preheat oven to 350°F and spray a bundt pan with cooking spray.
Mix the soy milk and apple cider vinegar together and stir vigorously. Set aside to rest for 15 minutes.
Prepare the filling by mixing the brown sugar, cinnamon, and pumpkin pie spice together.
Whisk the dry ingredients together in a large bowl and the wet ingredients together in a smaller bowl. Combine and mix till batter is just combined.
Pour ½ the batter into the pan. Add the cinnamon sugar filling mixture, poured evenly to cover the batter already in the pan. Now pour the remainder of the batter over the filling layer.
Drag a spoon in a circle around the cake, with the spoon placed in the center of the batter. This makes the cinnamon sugar layer curved when the cake bakes.
Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
Luscious Lemon Cake
¼ cup yogurt
½ cup lemon juice
3 ½ TBS oil
½ TBS vanilla extract
Zest of one lemon
1 cup flour
½ tsp baking soda
¼ tsp plus 1/8 tsp salt
½ cup sugar
¼ cup confectioner’s sugar
1 tsp lemon juice
Preheat oven to 350°F. Grease a 8×5 loaf pan and set aside.
In a bowl, whisk the first five ingredients. In a separate bowl, stir together all remaining cake ingredients. Pour the wet ingredients into the dry ingredients, and stir just until evenly mixed. Smooth into the loaf pan and bake 25 minutes or until loaf has risen and a toothpick inserted into the center comes out clean. Let cool.
To prepare the glaze, mix together the confectioner’s sugar and lemon juice. Drizzle on top of cooled cake.
Apple Pear Turnovers
- 2 apples
- 1 firm but ripe pear
- 1/3 cup firmly packed light brown sugar
- 1 TBS flour
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- 1 pinch freshly grated nutmeg
- 1/3 cup raisins (optional)
- 2 frozen puff pastry sheets, thawed
- 1 egg
- 2 TBS sugar
Preheat oven to 400°F. Grease 2 baking sheets.
Peel and cut the apples and pear into small chunks and put in bowl. Add the brown sugar, flour, vanilla, cinnamon, nutmeg and raisins and stir together with a wooden spoon.
Sprinkle a work surface with flour. Unfold 1 puff pastry sheets on top of the flour. Sprinkle some flour on the pastry. Roll into a 12 ½-inch square. Trim edges to make into a 12-inch square. Cut the square into four 6-inch squares. Spoon 1/3 cup of the filling into the center of each square. Spread the filling across the middle toward 2 opposite points.
In a small bowl, beat the egg with a fork. Set aside. Brush the beaten egg along 2 edges of each square with the pastry brush. Fold one-half of each square over the filling, enclosing it fully and forming a triangle. Press the edges together with the fork to seal them. Place the 4 turnovers on a prepared baking sheet, spacing them 2 inches apart. Repeat with the remaining puff pastry sheet and filling.
Using a pastry brush, brush the tops of the turnovers with the beaten egg. Sprinkle the turnovers with the sugar. Bake for 25 minutes until puffed and golden brown.
If you wish, you can glaze the turnovers after they cool. Mix 1 cup confectioner’s sugar with 1 tablespoon water. Drizzle over turnovers.