How is it that we are already a week away from Thanksgiving?? Time is flying by too fast. I need to decide on what sides to bring to our Thanksgiving dinner at the in-laws. I try to do some sort of veggie side (NOT green bean casserole) or salad but I am having trouble this year coming up with a refreshing option. Do you have any favorite side dishes? Please share, I need some inspiration.

As far as dessert goes, I always have a number of options. This year, I am bringing this show-stopping cinnamon angel food cake with caramelized apples to the table. Why should pumpkin get all the glory for Thanksgiving?? Apples deserve a prime spot on the dessert table if you ask me.

I also think angel food cake should be an all-year round dessert; not just in the summer. It’s just so easy to whip up and with no fuss or decorating needed, it is the perfect holiday cake to wow your guests with little or no effort. For this cake, I used my favorite light and fluffy angel food cake recipe and infused it with some of fall’s warm spices (cinnamon and nutmeg) and flavors (apples and caramel). Topped with a sweet caramelized apple concoction, this cake is everything an apple dessert should be.

I’m sharing the recipe over on Best Friends for Frosting, one of my favorite lifestyle websites with lots of inspiration for stylish and creative living. Be sure to grab the recipe and make this cake this holiday season!

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Yield: serves 8-10

Cinnamon Angel Food Cake with Caramelized Apples

Ingredients

For Cake

Toggle ingredient group

• ¾ cup sifted powdered sugar
• ½ cup sifted cake flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¾ cup egg whites (5 to 6 large), at room temperature
• ¾ teaspoons cream of tartar
• 1 teaspoon vanilla extract
• ½ cup granulated sugar

For Topping:

Toggle ingredient group

• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 2 apples, peeled and diced
• 2-3 tablespoons caramel sauce

Instructions

Adjust the oven rack to the lowest position in the oven. Preheat the oven to 350 degrees F.

Sift the powdered sugar and flour three times in a large bowl. This aerates the flour and allows the cake to be light and airy. Do not skip this step. Whisk in the cinnamon and nutmeg.

In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.

Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets.

Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan.

When cooled, loosen the sides of the cake from the pan and remove the cake.
Using a serrated knife, slice the cake gently into three equal layers. Transfer
to a serving plate.

In a small saucepan, combine the butter, brown sugar, and apples. Cook, occasionally stirring, until the sugar dissolve and the apples soften. Cook for about 5 minutes, remove from stove top, and let cool.

When ready to serve, top the cooled cake with the caramelized apples. Drizzle with caramel sauce and serve.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Cinnamon Angel Food Cake with Caramelized Apples appeared first on A Classic Twist.

The summer is flying by way too fast and I can barely keep up with all the activities, family gatherings and baby preparation. I realized the other day that it’s been a while since I shared some cupcakes with you guys. Sometimes things like Mango Margaritas and birthday cake martini take over and we just go with the flow 🙂

I actually made these cupcakes for a July 4th party a few weeks ago. I wanted something light and easy to bring to the outdoor picnic and cupcakes sounded perfect. After the coconut extravaganza of a virtual baby shower, I was inspired by both Marcie and Amanda who made coconut angel food cake recipes so I decided to make create angel food cupcakes with coconut, of course!

To make it easier for the non-coconut addicts out there, I didn’t tinker much with my classic angel food cake recipe. I used coconut extract to infuse the flavor which you can obviously leave out and replace with vanilla extract. However, I topped the cupcakes with a coconut whipped cream frosting. Again, I made this with heavy whipping cream instead of coconut cream as I usually do to make sure the coconut flavor isn’t overpowering.

In the end, these coconut angel food cupcakes have a hint of coconut in the cake and frosting and are extremely light, airy and perfect for the summer!! They were a hit at our party and I am sure will be for any gatherings you are having too.

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Yield: ~48 cupcakes

Coconut Angel Food Cake Cupcakes

Ingredients

For cupcakes

Toggle ingredient group

• 1½ cups sifted powdered sugar
• 1 cup sifted cake flour or sifted all-purpose flour
• 1½ cups egg whites (10 to 12 large), at room temperature
• 1½ teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup granulated sugar

For coconut whipped cream frosting

Toggle ingredient group

• 1 ½ cups heavy whipping cream, chilled
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• Topping: toasted shredded coconut

Instructions

Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F. Line regular muffin tins with cupcake liners.

In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.

In the bowl of the stand mixer, combine the egg whites, cream of tartar and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of flour mixture and folding gently until all the flour is incorporated into the egg whites.

Fill each cupcake liner with batter, about ¾ full. Bake cupcakes fro 10-12 minutes or until lightly brown and cupcake top springs back when lightly touched. Remove immediately from muffin tins and let cupcakes cool completely on a wire rack.

For Whipped Cream Frosting

1. Chill a large bowl or the bowl of your stand mixer in the freezer for at least 10 minutes.
2. Combine all the ingredients in the bowl. Using the whisk attachment, whip the cream until soft peaks form. Continue whipping for additional minute until peaks are stiff and cream looks firm
3. Using a pastry bag and your favorite tip, frost the cupcakes using the whipped cream. Top with toasted coconut flakes.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Coconut Angel Food Cupcakes appeared first on A Classic Twist.

You are in for a special treat!

Angel Food Cake

Classic angel food cake, filled with homemade coconut whipped cream and studded with berries for a pretty patriotic look!

When I think of the perfect summer dessert, I can’t help but think of angel food cake and berries. A light and airy angel food cake with that distinct sugar crust served with fresh whipped cream and an assortment of summer’s juicy berries not only scream SUMMER evening dessert but also says American classic!!

It’s a 4th of July perfect combination. And that is exactly what this cake is.

It’s everything that we love about angel food cake plus a dairy-free-coconut whipped cream (made from coconut cream) and berries that represent everything red, white, and blue. Patriotic much?

Yeah, this cake is!!

I’ve made angel food cake exactly one other time. It’s always been one of those desserts I leave to the experts until I found this solid and easy recipe from my Better Homes and Garden cookbook.

I made a version of it last year in this honey coconut angel food cake and it was a huge hit with my family.

This year, I decided to keep the cake a classic, skip on the honey or coconut in the actual cake and just make a good ole angel food cake.

But of course, once the cake was cooling I realized life is always so much better with some coconut so I made some coconut whipped cream.

Using chilled coconut cream is an easy way to whip up a delicious dairy-free whipped cream at home. You do not have to rely on the fat on top of coconut milk.

Just use chilled coconut cream and a whisk to get whipped cream. Use the coconut whipped cream to fill the cake and decorate it with your favorite summer berries. 

I used strawberries, raspberries, and blueberries for a red, white, and blue look. But you can use any of your favorite summer berries or even juicy peaches of the season. That’s one of the reasons I love this recipe, it is so versatile.

Wouldn’t this angel food cake be perfect for any 4th of July party?

Angel Food Cake Ingredients

This cake requires a few simple ingredients.

• powdered sugar
• cake flour or sifted all-purpose flour
• some egg whites
• cream of tartar
• vanilla extract
• granulated sugar
• fresh mixed berries (strawberries, blueberries, raspberries)
• coconut cream
• pure vanilla extract

How to Make Angel Food Cake

Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F.

In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.

In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.

Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.

Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets

Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan. When cooled, loosen the sides of the cake from the pan and remove the cake. Using a serrated knife, slice the cake gently into three equal layers. Transfer to a serving plate.

When ready to serve, combine the berries and sugar in a large bowl. Let sit for 15-20 minutes until the juices develop. Meanwhile, make the whipped cream. Chill the bowl and whisk the attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.

Assemble by filling each layer with whipped cream and berries.

Serve immediately.

More Red, White, and Blue Desserts:

• Red, White and Blue Macarons – Eats Well With Others
• Red, White and Blue Layered Flag Cake
• Red Velvet Blondie Cheesecake – Life, Love, and Sugar
• Cheesecake Stuffed Waffle Cones
• Red, White, and Blue Popsicles
• Coconut Mascarpone Mousse

What do you think of this amazing angel food cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Angel Food Cake Recipe

Print

Yield: 1 10-inch layer cake

Angel Food Cake

Classic angel food cake, filled with homemade coconut whipped cream and studded with berries for a pretty patriotic look!

Prep Time 40 minutes

Cook Time 45 minutes

Inactive Time 40 minutes

Total Time 2 hours 5 minutes

Ingredients

• 1 1/2 cups sifted powdered sugar
• 1 cup sifted cake flour or sifted all-purpose flour
• 1 1/2 cups egg whites (10 to 12 large), at room temperature
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

Toppings:

Toggle ingredient group

• 2-3 cups mixed berries (strawberries, blueberries, raspberries)
• ¼ cup granulated sugar
• 1 can coconut cream (13.5 oz), chilled in the refrigerator overnight and liquid drained
• 1 teaspoon pure vanilla extract

Instructions

1. Adjust the oven rack to the lowest position in the oven. Preheat oven to 350 degrees F.
2. In a large bowl, sift together the powdered sugar and cake flour three times. This aerates the flour and allows the cake to be light and airy. Do not skip this step.
3. In the bowl of the stand mixer, combine the egg whites, cream of tartar, and extracts. Whip the egg whites on medium speed until soft peaks form. With the mixer on, gradually add the granulated sugar about 2 tablespoons at a time, beating until stiff peaks form.
4. Sift about a fourth of the flour mixture over the beaten egg whites. Fold flour into the egg whites using a rubber spatula. Repeat sifting of the flour mixture and folding gently until all the flour is incorporated into the egg whites.
5. Pour the mixture into an ungreased 10-inch tube pan. Use your spatula to gently cut through the batter to remove any large air pockets
6. Bake cake on the lowest rack for 40-45 minutes or until the cake top springs back when lightly touched. Remove immediately from the oven and invert the cake still in the pan. Let cool completely in the inverted pan. When cooled, loosen the sides of the cake from the pan and remove the cake. Using a serrated knife, slice the cake gently into three equal layers. Transfer to a serving plate.
7. When ready to serve, combine the berries and sugar in a large bowl. Let sit for 15-20 minutes until the juices develop. Meanwhile, make the whipped cream. Chill the bowl and whisk the attachment of a stand mixer in the freezer for 10 minutes. Beat the coconut cream with vanilla extract until soft peaks form. Alternatively, you can use homemade whipped cream or cool whip.

Assembly:

1. Fill each layer with whipped cream and berries.
2. Serve immediately.

Notes

cake layer adapted from better homes and garden cookbook

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Heavyweight Angel Food Cake Pan, 10 Inch
• 
  Pillsbury Softasilk Cake Flour - 32 oz - 2 Pack
• 
  Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, 4 FL OZ

Nutrition Information:

Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Angel Food Cake with Coconut Whipped Cream and Berries appeared first on A Classic Twist.

Do you have one cookbook that you use over and over again? It has watermarks, sugar stains and it’s pretty much spineless? I know you all have a well-used cookbook like that. Mine is a Better Homes and Garden Cookbook (Bridal Edition) my friend Afeke gave me at my bridal shower a few years ago. It seriously never leaves the kitchen unless I need to type up recipes for you that were inspired by it. It is my go-to source for classic tried-and-true recipes. You have seen a few on the blog already. Recently, these mango kiwi mousse cups, apricot rose pound cake, chocolate coconut pound cake, the list goes on.

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