Sunday, July 8, 2012

Apple Honey Cake with Vanilla Cream Cheese Cloud Frosting


We had a birthday around here, and I made the most beautiful cake.  Look at that gorgeous cloud of frosting!  Eating this cake felt like having a party with fairies.  With our assortment of vegetarians, vegans and sugar-avoiders, we are a hard family to feed, but this cake satisfies everyone—the vegans eat it without the frosting--and just look at it.  So pretty.  If you’re like me and you don’t want a lot (well, any) refined sugar in your diet, you can have this cake, and I swear it will make you cry. 

This is an Apple Honey Cake with Vanilla Cream Cheese Cloud Frosting. Some of it I made up, and some of it is an adaptation of a recipe I found somewhere;  somebody sent me a link, and I don’t know where it went.  Anyway, here’s what  you do:

Apple Honey Cake

Mix 1 1/2 cups flour and 1 tsp baking soda together.  Add 1/4 cup well-steeped tea, 1 cup honey, 1 Tbsp vinegar, 5 Tbsp oil, 1/2 cup unsweetened apple juice, and 1 tsp vanilla.  Mix it all together until it’s very smooth, and pour into a greased 9” cake pan.  Bake at 350 for about 35 minutes, or until a skewer inserted into the center comes out clean.  [This cake has a very strong honey flavor, so if you’re a fan of honey, you’ll love it.  I’ve wondered how it would work using maple syrup—If you try that, let me know how it goes.]  After removing from oven, cool five minutes in the pan, then turn it out onto a wire rack to cool completely. 

Vanilla Cream Cheese Cloud Frosting

Whip 1 cup heavy cream until soft peaks form.  Blend in 1 Tbsp agave nectar.  In a separate bowl, beat one 8 oz package of room temperature cream cheese until smooth.  Add 1 Tbsp honey and beat.  Fold in the whipped cream, and then fold in 1 tsp vanilla. 

Scoop giant dollops of this frosting onto the cooled honey cake and decorate with whole strawberries.  Eat as much as you can right away, because it’s best the first day.  Refrigerate whatever’s left.  [After refrigerating, the character of the frosting changes, becoming very thick and vanilla fudge-ish, which is also quite wonderful.  Just so you know.]

Do you know of any other good no-sugar baked goodies recipes?  I’m always on the lookout.