CRANBERRY WHITE CHOCOLATE ANGEL FOOD CAKE RECIPE

If you are a fan of Angel Food Cake, this is definitely the dessert for you! Rebecca of Sugar & Soul is sharing her Cranberry White Chocolate Angel Food Cake recipe with us and let us say, it is addictive! This holiday spin on the classic Angel Food Cake will no doubt be a favorite with your friends and family. It’s the perfect dessert to take to a Christmas party, or even to just make on the weekend for fun! The gorgeous color and delicious taste makes this cake a crowd pleaser. Check out Rebecca’s yummy recipe below:

“With the holidays fast approaching, it’s time to start thinking about that star of a dessert. Every now and then I like to show up with a dessert that’s both light and booming with flavor… enter Cranberry White Chocolate Angel Food Cake. The light and airy sponge is laced with little bits of white chocolate and topped with a tart and bright cranberry dessert sauce. Finish it with whipped cream and it’s the perfect sweet treat to finish the evening with.”

CRANBERRY WHITE CHOCOLATE ANGEL FOOD CAKE RECIPE

Cake:

• ½ cup Cake Flour
• ⅔ cup Granulated Sugar, divided
• 6 Egg Whites, room temp
• ½ tsp Cream of Tartar
• ¼ tsp Salt
• 1 tsp Vanilla Extract
• 3 oz. White Chocolate, divided

Topping:

• 12 oz. Fresh Cranberries
• ½ cup Sugar
• 1 tbsp Lemon Juice
• ½ cup Water

1. Preheat oven to 325 F.
2. Sift flour and ⅓ cup of sugar into a medium sized bowl, stir.
3. Add egg whites to a large bowl or stand mixer and beat on medium speed until foamy. Add in cream of tartar, salt, and vanilla.
4. Increase speed to high and gradually beat in the remaining ⅓ cup of granulated sugar a tbsp at a time. Beat until stiff, satiny peaks form, about 5-7 minutes.
5. Sprinkle flour mixture over the egg whites a little at a time and fold in just until incorporated.
6. Add 2 oz. of chocolate to a food processor and pulse until a fine crumb forms, fold white chocolate crumbs into batter.
7. Transfer batter to a 7 in. tube pan, gently smoothing the top layer, bake for 30-35 minutes or until toothpick comes out clean.
8. Invert pan on it’s feet and allow to cool completely, about an hour.
9. Run a knife around the edge and tube of the pan to loosen the cake, invert cake onto a plate or cake stand. Use a knife to slice the top of the tube pan from the top of the cake.
10. Add cranberries, sugar, and lemon juice to a medium pot and cook over medium heat, stirring frequently for 20-25 minutes until cranberries begin to burst and a syrup begins to form.
11. Stir in water at the last minute and pour over cake as a whole or individual slices.
12. Place the last ounce of white chocolate in the food processor and pulse until a crumb forms, use for garnish with whipped cream.

CINNAMON ANGEL FOOD CAKE WITH CARAMELIZED APPLES RECIPE

Even though pumpkin is the favorite flavor for fall, we think apples deserve some love, too! We’re thrilled to have Zainab Storms of Blahnik Baker on BFFF today to share her Cinnamon Angel Food Cake with Caramelized Apples recipe with us. This delicious fall dessert is perfect for any holiday party, or simply to make on the weekend! We love that it has a cinnamon, sweet taste but isn’t heavy like other fall desserts. We will definitely be making this cake in our test kitchen soon! Check out Zainab’s recipe below:

“Even though we are in the thick of pumpkin season, apples are still where my heart is. I just don’t think the month of September is enough to enjoy all the juicy apples in season. Especially if you are like me and picked up 20 pounds of apples from a local orchard. So excuse me while I slather my angel food cake in caramelized apples! Or you could join me in enjoying this seasonal spin on the classic angel food cake. I spiced up my favorite angel food cake recipe with ground cinnamon and nutmeg giving it a warm spicy flavor. The cinnamon angel food cake is then topped with apples caramelized in brown butter and brown sugar. This sweet treat will become a favorite this fall! I hope you try it soon and enjoy it as much as my family did.”

For Cake:

• 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:

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

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, cake flour and ground cinnamon and nutmeg 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 flour mixture and folding gently until all the flour is incorporated into the egg whites.
5. Pour the mixture into an ungreased 6-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 25-35 minutes or until the cake top springs back when lightly touched. Remove immediately from oven and invert 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 cake. Transfer to a serving plate.
7. For topping: In a medium saucepan, melt the butter and cook until brown bits start to form. Add in the sugar and stir until melted. Add in the apples and cook until they are tender and their juices run.
8. Top the cake with the caramelized apples and drizzle with caramel sauce. Serve immediately.
9. Store leftovers refrigerated in an airtight container.