I have gotten so many hits on my last beesting cake recipe. But quite a few of them move on quickly so they are looking for something different than a yeast based recipe. I found a recipe in Mennonite Girls Can Cook that I modified and made yesterday. It is a really good coffee cake with NO sugar and a broiled topping.
Here’s the recipe- both Jordan and I recommend it- and it has gotten even better the second day- I love it when food improves overnight!
1/2 c soft butter
3/4 c honey
1 egg (optional)
2 c flour
1 tsp baking powder
1/2 tsp soda
½ tsp ginger
½ tsp cinnamon
1/4 tsp salt
¼ tsp cloves
1 ½ cups applesauce
1 cup currants
- Cream butter and add honey gradually, then beat in the egg.
- Combine dry ingredients and add to first mixture alternately with applesauce.
- Stir in currants.
- Spread into 9X9 greased pan.
- Bake at 350F for about 45 min. Test with toothpick.
- Spread hot cake with broiled icing
1/4 c soft butter
1/3 c liquid honey
1/4 tsp cinnamon
½ cup unsweetened coconut
½ cup chopped fresh walnuts
- Melt butter, add honey and cinnamon. Stir in coconut and walnuts.
- Spread on cake and put in oven on broil setting for about 2 minutes, until topping bubbles and browns lightly. (stay by the oven and watch)
I put the cake pan into an iron skillet for the broiling time- it was easier to pull it out of the oven and it looked so good!
I saw that recipe and copied it, thinking I’d make it for a dinner I’m hosting later this week. Now I’m not sure which recipe to use!
Come to think of it; I’ve made several of your recipes and they have all been wonderful so yours gets the nod. I made my applesauce yesterday so I’m ready to go!
If you don’t like coconut (Meredith! Blythe!) you could substitute oatmeal in the broiled topping. I substituted currants for raisins and ginger for nutmeg in the original recipe – http://mennonitegirlscancook.blogspot.com/2010/06/applesauce-bee-sting-cake.html
so this recipe is really adaptable for your taste and pantry!
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No refined sugar is a good thing, and the cake looks delicious, but why is it called a bee sting cake?
That looks yummy!
Celia- bee sting because of all the honey, I think.
The other bee sting bars I make have sliced almonds scattered on top and it looks a little like a swarm of bees! http://heidiannie.com/?p=1673 Then again, it is in German and the Mennonites like to label their foods with German names.:)
Thank you for tea and a piece of the coffee cake. They both were very good. You are the best baker I know.
Sounds delicious. Putting this in my stack of recipes to try…