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cakes & bars

yields 10–12 servings
MARBLE BUNDT

6 eggs 1. In the bowl of an electric mixer, combine the eggs with 2 cups
2 cups plus 2 tablespoons sugar sugar and beat for 5 minutes. Add the baking powder, vanilla
2 teaspoons baking powder sugar, oil, and flour.
2 teaspoons vanilla sugar 2. Grease a Bundt pan with cooking spray. Pour two-thirds of the
yields 12 servings 1 cup oil batter into the pan.
3 cups spelt flour 3. Add the 2 tablespoons sugar and 2 tablespoons cocoa to the
2 tablespoons cocoa remaining third of batter. Add the chocolate batter to the va-
CRUMB-TOPPED 2 tablespoons confectioners’ sugar, nilla batter in the pan and swirl to marbleize.
POUND CAKE for sprinkling 4. Bake at 350˚ F for 1 hour. Remove from the oven and immedi-

4 cups white spelt flour ately invert onto a plate. The cake will slip out. Sprinkle with
2 cups sugar the confectioners’ sugar while still warm.
2 tablespoons vanilla sugar
¾ cup oil
4 eggs yields 10–12 servings
1 cup orange juice ORANGE CAKE
4 teaspoons baking powder This recipe can be prepared by hand and all in one bowl. Your guests won’t believe how easy
½ cup oil it was to prepare this refreshing cake. Since it’s made with a whole grain flour and fresh fruit,
it’s healthy, too! The recipe can also be made into muffins.
1. Preheat the oven to 350˚ F. Line a
9x13-inch pan with baking paper. 2 ripe apricots or peaches 1. Remove the pits from the apricots or peaches. Puree in a
2. In a large bowl, combine the flour, 2/3 cup honey blender adding a few drops of water just to start the blending
sugar, vanilla sugar, and ¾ cup oil ¼ cup freshly squeezed process.
to form a crumbly mixture. Re- orange juice 2. In a large bowl, combine the honey, orange juice, vanilla, zest,
serve 1 cup for the topping. 1 teaspoon pure vanilla extract eggs, and apricot or peach puree until well mixed. Add the
3. Add the egg, juice, baking pow- 1 tablespoon orange zest flour and baking soda. Let stand for 1 hour.
der, and ½ cup oil to the bowl. 2 eggs 3. Preheat the oven to 350˚ F. Pour the batter into a greased
Mix well and pour the batter into 1¼ cups whole wheat or 9-inch round pan or fill 12 muffin cups three-quarters full and
the lined pan. whole spelt flour bake for 30 minutes.
4. Sprinkle the reserved crumbs on 1½ teaspoons baking soda
top and bake for 50–60 minutes.

Marble Bundt
342 HEALTHY EVER AFTER Butternut Brownie Cupcakes Gluten-Free Coconut Granola Bites Granola Bars Brownie Delight Fluffy Chocolate Brownies High-Protein Coconut Bars Chocolate Cheese Bars Dulce de Leche Cheesecake Pareve Cheesecake with Fruit Topping No Sugar No Cheese Cake Cranberry Bean Blondies Chocolate Fudge Cake Almond Fudge Cake Chocolate Chip Pound Cake Coffee Bundt Cake Fluffy Marble Cake Coconut Cocoa Nut Cream Cake Two-Layer Coffee

sprouted or whole spelt flour