STAR FRUIT UPSIDE-DOWN CAKE
We were pleasantly surprised to find that star fruit tastes a lot like apple in this star-studded cake. So we drifted toward warm fall spices like cinnamon, nutmeg and allspice. The tropical fruit is packed with fiber and vitamin C, not to mention making the cake a conversation starter!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings (1 slice)
Number Of Ingredients 16
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-inch round cake pan.
- For the topping: Melt the butter, brown sugar and lemon juice together in a microwave-safe small bowl in the microwave. Spread the mixture over the bottom of the prepared pan. Cover it with the starfruit slices by nestling them next to one another and overlapping (it will look crowded). Set aside.
- For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Whisk together the ground pecans, flour, cinnamon, baking powder, baking soda, nutmeg, salt and allspice. Set aside.
- Beat the butter and brown sugar with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, beating to incorporate after each addition. Scrape down the side of the bowl as needed. Adjust the mixer speed to low, and add half the flour mixture, then the yogurt, then the remaining flour.
- Pour the batter into the pan, spread it out into an even layer and give it a few taps on the counter. Bake until golden brown, a toothpick or cake tester comes out clean in the center and the cake pulls away from the edges, 45 to 50 minutes. Let cool on a wire rack until the pan is cool enough to handle, then run a knife along the edge and invert the cake onto a serving platter. Let cool completely before serving.
Nutrition Facts : Calories 350 calorie, Fat 22 grams, SaturatedFat 11 grams, Cholesterol 90 milligrams, Sodium 320 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 5 grams, Sugar 23 grams
JUMBO CARAMEL BANANA MUFFINS
Love banana bread? These flavorful muffins, drizzled with sweet caramel icing, will fit the bill in a big way. -Katherine McClelland, Deep Brook, Nova Scotia
Provided by Taste of Home
Time 45m
Yield 6 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. , Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 23-28 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.
Nutrition Facts : Calories 490 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 364mg sodium, Carbohydrate 89g carbohydrate (62g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY CARDAMOM SPICE MUFFINS
Warm, soft, and fluffy cranberry cardamom spice muffins ready in 35 minutes!
Provided by Sally
Categories Muffins
Time 35m
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, toss the flour, baking soda, baking powder, cardamom, cinnamon, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
- Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and orange zest and continue to beat on low until combined. Fold in the walnuts and cranberries.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack and drizzle with icing.
- Whisk the confectioners' sugar and orange juice together. Drizzle over muffins.
- Muffins stay fresh stored in the refrigerator for 1 week.
CARAMEL MUFFINS
From CDKitchen.com. Posting per recipe request. I have NOT made these, so I cannot vouch for the quality of the recipe.
Provided by Kay D.
Categories Quick Breads
Time 40m
Yield 16 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400.
- Grease, line or spray muffin pan.
- Sift flour, salt and baking powder in a bowl.
- Stir in brown sugar and pecans.
- In a separate bowl, stir together eggs, milk, vanilla, butter and melted chocolate.
- Stir dry mixture into wet mixture, mixing ONLY until combined.
- Don't overmix the batter.
- Gently stir in vanilla chips.
- Divide evenly among 14-18 muffin cups.
- Bake for about 20 minutes, or until done.
- Glaze directions: Place butter, brown sugar, sugar and cream in a saucepan over medium heat.
- Bring to a rolling boil, stirring constantly.
- Let boil for 1 minute longer, stirring constantly.
- Remove pan from heat and stir in the vanilla extract.
- Spoon, spread or drizzle warm glaze over cooled muffins.
CARAMEL APPLE MUFFINS
These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. -Therese Puckett, Shreveport, Louisiana
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and caramels. , Fill 12 paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. , Bake at 350° until a toothpick inserted in the cake portion comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 219mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
PRESERVED STAR FRUIT (AKA FIVE FINGER OR CARAMBOLA)
This recipe is a time honored tradition in Trinidad and Tobago. Most people there dry it in the sun. I have adjusted to dry in the oven.
Provided by Ambervim
Categories Easy
Time 4h20m
Yield 1 Batch
Number Of Ingredients 4
Steps:
- Remove either end of the fruit and slice into 1/4 - 1/2 inch pieces.
- Place in a large pot and cover with water and add the sugar and spices.
- Bring to a boil and leave to cool for 3 hours. The fruit will soak up the sugar and spices.
- Preheat oven to 150F.
- Drain any liquid off and keep it for something else.
- Place fruit on baking sheets.
- Place in the oven with the door propped open to allow the steam to escape. Turn every hour or so until the fruit is done.
- Store in an airtight container.
- The cooking time is only an estimate, it will vary with how much you drained off, the humidity etc.
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