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Orange Pineapple Muffin Cake |
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Serves: 12 Print this RecipeNancy Labrie - Rye, New Hampshire Bake-Off® Contest 34, 1990 Whole wheat flour adds texture and wholesomeness to this muffinlike cake. CAKE 1 1/2 cups all-purpose flour 1 cup whole wheat flour 1/3 cup firmly packed brown sugar 3 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (8 1/4-ounce) can crushed pineapple, drained 1/2 cup orange juice 1/3 cup margarine or butter, melted 1/2 to 1 teaspoon grated orange peel 1 egg, slightly beaten GLAZE 1/2 cup powdered sugar 1/2 teaspoon grated orange peel 1 to 2 tablespoons orange juice GARNISH Fresh orange slices Mint leaves Heat oven to 400°F. Grease bottom only of 9-inch springform pan or 9-inch round cake pan. In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda and salt; mix well. In medium bowl, combine all remaining cake ingredients; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Spread dough in greased pan. Bake at 400°F. for 22 to 27 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. In small bowl, combine all glaze ingredients, adding enough orange juice for desired drizzling consistency. Drizzle over warm cake. Garnish with orange slices and mint leaves. Serve warm. HIGH ALTITUDE - Above 3,500 feet: Decrease baking powder to 2 teaspoons. Bake as directed above. Nutrition Per Serving: Calories 200; Protein 4g; Carbohydrate 34g; Fat 6g; Sodium 230mg PICTURE: Top to bottom: Orange Pineapple Muffin Cake, Raspberry-Filled Jelly Doughnuts From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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