Wednesday, August 21, 2013

Pound Cake w/Apple & Cinnamon Maple Topping & Coconut Maple Whip Cream

To plan ahead for this recipe, have your can of coconut cream in the refrigerator overnight so it will be nice and cold when your ready to whip it up! You can also make the apple topping a day ahead.

Pound Cake w/Apple & Cinnamon Topping & Coconut Maple Whip Cream

Pound Cake
1/2 c. applesauce
1 c. turbinado sugar
6 oz. or 1/2 package soft or medium tofu, drained & ran through blender or food processor until smooth
2 c. whole wheat pastry flour
1/4 c. water
2 tsp. vanilla extract
1 tsp. almond extract
2 tsp. baking powder

Apple & Cinnamon Maple Topping (Makes 2-3 servings)
1/4 c. apple juice
1/4 tsp. cinnamon
dash nutmeg
2 TBSP pure maple syrup
1 apple peeled, cored and thinly sliced
pinch of extra fine sea salt

Coconut Maple Whip Cream
1 14-oz can coconut cream thick & rich (I use Trader Joe's)
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
dash or two of cinnamon
pinch of extra fine sea salt (optional)

Preheat oven to 375 degrees. Lightly spray a bread loaf pan with non-stick cooking spray.

Pound Cake
-In a large bowl, whisk together applesauce and sugar until well combined. Add tofu and combine.
-Gently stir in 1 cup flour until just combined.
-Add the water and extracts.
-Add the remaining 1 cup of flour and the baking soda. Combine well.
-Pour into the prepared loaf pan.
-Bake for 1 hr or until the poke test comes out clean!
-Let cook on wire rack.

For the Apple & Cinnamon Maple Topping
-In a medium saucepan, whisk together the apple juice, cinnamon, nutmeg, and maple syrup.
-Bring to a boil, turn down to simmer and add the apples.
-Simmer until apples are soft, but not mushy.
-Stir in the salt and turn off heat. 
-Cool and store in a air tight container in the refrigerator if not using right away.

For the Coconut Maple Whip Cream
-Put a medium size bowl and your mixer beaters in the freezer for 10 minutes to get good and cold.
-Remove bowl and beaters from freezer.
-Remove coconut cream from refrigerator. Avoid shaking it.
-Carefully open the lid and remove all the thick coconut solids and put in the bowl you had in the freezer, without getting any of the coconut water mixed in. Little scoops at a time. 
-Beat the coconut solids on medium speed for 30 seconds.
-On low speed, add the maple syrup, vanilla, and a dash of cinnamon until incorporated and somewhat fluffy. It will be thick. Add salt.
-Store in a air tight container in the refrigerator until ready to serve.

When your ready to indulge yourself, cut a desired piece of pound cake. Thickness of your choice.(no limits here) Add the Apple Cinnamon Maple Topping and top that off with a nice blob of Coconut Maple Whip Cream. HMMM

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