Thursday, September 24, 2009

Organic Apple Pear Bundt Cake with White Whole Wheat Flour

Organic white whole wheat flour.

Fill well greased bundt pan with apple pear batter.

Remove bundt pan from oven after 50 minutes, when golden.

This recipe could also be used to fill two 8.5" x 4.5" loaf pans.

Celebration Cake
How better to celebrate my 100th post than with this healthy, organic, whole grain cake filled with fresh apples and pears. Thanks to all of you around the world who have been following my blog and have committed to living a healthier life style. I hope I've showed you that you can fuel your body with healthy and nutritious food without having to sacrifice taste, visual appeal or satisfaction. Your visits to my site inspire me to continue my work creating recipes and writing articles on healthy eating.

White Whole Wheat Flour
Now you can have your cake and eat it too - literally. For those in your family who dislike the taste and texture of whole wheat, you can now use a flour with all of the nutrition and fiber of whole wheat and still enjoy the taste and delicate texture of white flour. King Arthur brand offers both organic or non-organic white whole wheat. If your store doesn't carry it, you can buy it on their website. This whole grain wheat is made from a combination of hard white winter and spring wheats. You can use it to replace white flour in any recipe. If you cannot find white whole wheat flour, you can make this recipe using 1/2 white flour and 1/2 regular whole wheat flour.

This recipe has 4 eggs. If you are worried about cholesterol, you can replace some or all of them with egg whites (2 egg whites for each egg) but it's a big cake with 20 servings so each serving only has about 40 mg of cholesterol. If you use eggs, please make sure they are organic, cage free, omega 3 eggs. The freshest eggs usually come from your local farmers. Actually, the best eggs come from your very own chicken, as many of you know.

Organic Apple Pear Bundt Cake [makes 20 servings]
2 1/2 cups organic white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup organic olive oil
4 organic, cage free, omega 3 eggs, lightly beaten
3/4 cups organic, unsweetened apple sauce
1 teaspoon organic vanilla
3/4 cups Sucanat or organic cane sugar
3 1/2 cups peeled and cored organic apples, thinly sliced
3 cups peeled and cored organic pears, thinly sliced
2 teaspoons Fruit Fresh produce protector

Preheat oven to 350 degrees. Toss the apples and pears in Fruit Fresh produce protector and set aside. In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and nutmeg and set aside. In a separate bowl, combine, eggs, olive oil, apple sauce, vanilla and sugar and mix thoroughly. Pour the egg mixture into the large bowl with the dry ingredients and blend well with a hand mixer. Using a rubber spatula, fold in the apples and pears. Pour into a well greased bundt pan or 2 well greased 8.5" x 4.5" glass loaf pans. Cook until golden and a toothpick comes out clean when inserted. The bundt cake will take about 50 minutes and the loaf pans will take about an hour (or less if you use metal pans instead of glass). Remove from oven and place on a rack for 15 minutes before removing from the pans. Let cool at least another 15 minutes before cutting.

Per serving: 161.4 calories, 6.8 g fat, 1.1 g saturated fat, 42 mg cholesterol, 3.4 g protein, 22.2 g carbohydrates and 2.5 g fiber.

No comments: