WIC Healthy Families Food, Fun and Facts!

Cakes

MN WIC Program


  • Kids can help!

Apple Coffee Cake

Printable Version: Apple Coffee Cake Recipe (PDF: 495KB/1 page)

  • No-stick cooking spray
  • 4 medium apples

Heat oven to 350°F. Spray 8- or 9-inch pan with no-stick cooking spray.

Peel apples, if desired. Cut apples into fourths and remove seeds. Cut each fourth into slices. Slices should equal 4 cups.


  • 1/3 cup butter OR margarine, softened
  • 1 cup sugar
  • 1 egg, well beaten
  • 1 tsp vanilla
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 cup milk
  • 1 tsp cinnamon
  • 1/4 cup sugar
  • Beat butter and sugar in large bowl until smooth. Stir in egg and vanilla.
  • Combine flour and baking powder. Add flour mixture to butter mixture, alternating with milk.

Spoon half the batter into pan.

  • Press half the apple slices into batter. Sprinkle with half the cinnamon and sugar.

Pour the remaining batter over the apple layer in pan.

  • Press remaining apple slices into batter. Sprinkle with remaining cinnamon and sugar.

Bake for 35-40 minutes.

Servings: 6-8

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Pumpkin Cake

Printable Version: Pumpkin Cake Recipe (PDF: 551KB/1 page)

  • No-stick cooking spray
  • 2 eggs
  • 1 can (15-16 oz.) pumpkin (not pumpkin pie mix)

Heat oven to 350°F. Spray 9x13-inch pan with no-stick cooking spray.

  • Beat eggs lightly in a large bowl.
  • Add pumpkin to eggs. Mix until smooth.

  • 1 spice cake mix (16-20 oz.)
  • 2 tsp baking soda
  • 2/3 cup water

Add cake mix and baking soda, alternating with 2/3 cup water. Mix well. If using mixer, mix on low for 1 minute, then mix on high for 2 minutes. Scrape sides of bowl with a rubber spatula to blend all ingredients.

  • Spread batter in prepared pan.

Bake for 25-30 minutes or until center of cake springs back when touched lightly and cake pulls away from side of pan. Cool completely.


Topping:

  • 1 container (8 oz.) whipped topping
  • 1/4 cup brown sugar (no lumps)
  • 1 tsp vanilla

For topping: Combine topping ingredients and spread on cake. Cover and refrigerate until served. Refrigerate leftover pumpkin cake.

Servings: 12

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Peach Cake

Printable Version: Peach Cake Recipe (PDF: 483KB/1 page)

  • No-stick cooking spray
  • 1 cup flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp cinnamon

Heat oven to 350°F. Spray 8-inch square baking pan with no-stick cooking spray.

  • Mix flour, baking powder, salt and cinnamon together in a medium bowl.

  • 1 egg
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1 Tbsp vegetable oil
  • 1 can (15 oz.) peaches in juice, drained and chopped
  • In a separate bowl, beat together egg, brown sugar, milk, vanilla and vegetable oil until well blended.
  • Add the egg mixture and the peaches to the bowl of dry ingredients. Stir gently until blended. (Don't overmix.)

Bake for 25 minutes, until toothpick inserted in middle comes out clean.

Serve warm, topped with vanilla yogurt or whipped topping, if desired. Refrigerate leftover peach cake.

Servings: 8


OTHER COOKING OPTIONS

Oven: This recipe can be doubled and baked in a 9x13-inch pan for 30 minutes.

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Carrot Cake

Printable Version: Carrot Cake Recipe (PDF: 556KB/1 page)

  • No-stick cooking spray
  • 1 spice cake mix (16-20 oz.)
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 3 eggs
  • 1 tsp cinnamon

Heat oven to 350°F. Spray 9x13-inch pan with no-stick cooking spray.

  • Mix cake mix, oil, water, eggs and cinnamon according to package mixing directions.

  • 2 cups carrots, finely grated
  • 1 can (8 oz.) crushed pineapple in juice

For a variation, add:

  • 1 cup nuts
  • 1 cup coconut
  • Add carrots, pineapple with juice, nuts and coconut. Stir gently to blend.

Pour batter into prepared pan.

Bake for 40-50 minutes or until toothpick inserted in center comes out clean.

Servings: 12


Serving idea:

  • Carrot Cake is good with whipped topping, cream cheese frosting or sprinkled with powdered sugar.

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