Best 3 Garden Harvest Cake Recipes
Within the vibrant tapestry of culinary creativity, there lies a captivating confection, known as garden harvest cake, a testament to the bounty of nature's blessings. This delectable delight celebrates the abundance of fresh produce, transforming humble ingredients into a symphony of flavors. A perfect fusion of sweet and savory, garden harvest cake embodies the essence of wholesome, rustic baking. Each bite of this culinary masterpiece evokes memories of sun-kissed gardens and the warm embrace of the earth. As you embark on your culinary adventure, let us guide you through the art of crafting this delectable treat, showcasing the endless possibilities that await you in the realm of home baking.
Here are our top 3 tried and tested recipes!
GARDEN HARVEST CAKE
Zucchini, carrot, and apples add moisture and flavor, elminating the need for excess butter and oil. This simple cake only takes about 10 minutes to prepare the batter, and it's great for breakfast. Each serving is 1 slice. I found this recipe in Cooking Light magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.
Provided by internetnut
Categories < 4 Hours
Time 1h5m
Yield 1 loaf, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to the flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutrition Facts : Calories 216.2, Fat 9.5, SaturatedFat 1, Cholesterol 47, Sodium 225.4, Carbohydrate 30.3, Fiber 1.3, Sugar 18, Protein 3.5
GARDEN HARVEST CAKE
Steps:
- Prehneat oven to 350 F. Lightly spoon flour into a dry mersuring cup; level with a knife. Combine flour and the next 4 ingredients in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooded pick inserated into center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
GARDEN HARVEST QUICK BREAD
This 2008 Cooking Light Ultimate Reader Recipe Contest winner quickly became one of my baking main-stays. Often I'll double the batch and freeze the extra loaf. I've adapted Jennifer Dunklee's original recipe by adding whole wheat flour, nutmeg and cloves while decreasing cinnamon and maintaining apple skin. You can find the original thanks to internetnut; just search Food.com for "Garden Harvest Cake".
Provided by curvy
Categories Quick Breads
Time 1h5m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
- Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
- In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
- Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
- Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.
Tips:
- Use fresh, ripe vegetables: This will ensure the best flavor and texture in your cake.
- Don't overcook the vegetables: They should be tender but still have a bit of a bite to them.
- Grate the vegetables finely: This will help them blend into the cake batter more easily.
- Use a light hand when mixing the batter: Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Be creative with your frosting: You can use a simple glaze, a whipped cream frosting, or a cream cheese frosting. You can also add spices, extracts, or nuts to the frosting for extra flavor.
Conclusion:
Garden harvest cakes are a delicious and creative way to use up your fresh vegetables. They are easy to make and can be enjoyed by people of all ages. So next time you have a bountiful harvest, be sure to make a garden harvest cake. You won't be disappointed!
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