Apple Bundt Cake

¼ c. orange juice

1 c. vegetable oil
2 ½ tsp. vanilla
4 eggs

3 c. flour
3 tsp baking powder
2 c. granulated sugar
½ tsp salt
1 c. chopped nut

Filling:
2 c. apples, peeled and diced
1 Tbs sugar
1 tsp cinnamon
powdered sugar for topping

Beat first four ingredients at high speed until combined. Sift dry ingredients, then blend with first mixture. Fold in nuts. Put 1/3 of batter in a greased bundt pan. Combine filling ingredients and put half of mixture on batter in bundt pan. Add another third of batter and then filling and top with batter. Bake 55-60 minutes at 350 degrees.

Remove cake from pan while hot. Cool cake and sprinkle with powdered sugar.

Submitted by Lenore Cadwell

Zucchini Chocolate Cake

1 stick of margarine or butter
½ cup vegetable oil
1 ¾ cup sugar
2 eggs
1 tsp. vanilla
2 cups grated zucchini (I usually peel the squash before grating)
½ cup milk

2 ½ cups flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
4 Tablespoons cocoa
1 tsp. cinnamon

½ cup chocolate morsels
½ cup nuts

Preparation:
Mix together butter or margarine, oil, sugar, eggs and vanilla. Add zucchini and milk. Sift together flour, soda, baking powder, salt, cocoa and cinnamon. Add mixtures together. Sprinkle chocolate morsels and nuts over top. Bake in 13 X 9 pan (greased and floured) at 350 degrees for 45 minutes.

~Cheryl Rowell's Notes:
My family likes the recipe with semi sweet chocolate chips (I always seem to use more than ½ cup!)

The zucchini can be grated and frozen and then used in the recipe at another time - if there is a lot of liquid in the frozen zucchini, it can be drained and used in the recipe at the baker’s discretion.

Strawberry Rhubarb Coffee Cake

Serves 12

For the Streusel: 
2 3/4 cups all purpose flour

1 cup packed light brown sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 teaspoons ground cardamom

3 teaspoons cinnamon

For the cake:
vegetable oil cooking spray

2 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

3 teaspoon ground cardamon

1/2 teaspoon salt

3/4 cup butter (1 1/2 sticks)

1 1/4 cups sugar

3 large eggs

1 1/4 cups low-fat plain yogurt

1 teaspoon pure vanilla extract

1 cup thinly sliced strawberries

1 cup rhubarb (sliced lengthwise and then cut on bias)

1/2 cup sugar

1/2 cup tapioca

Preparation: 
1. Pre heat oven to 350. Coat a 10 inch non stick angle food cake pan with cooking spray.

2. Make the streusel: Whisk the flour, brown sugar, cardamon, and salt in a bowl. Cut in butter with a pastry blender (or fingers) until mixture resembles coarse crumbs. Set aside.

3. Make the cake: Sift the flour, baking powder, baking soda, salt, cinnamon, & cardamom into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium high speed until pale in color. Add eggs one at a time mixing well after each addition. Add flour mixture in two batches alternately with the yogurt. Mix in the yogurt.

4. Mix the sliced strawberries, rhubarb, sugar and tapioca.

5. fold the strawberry mixture into the cake mixture.

6. Spoon half the batter into the prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and cake tester inserted in center comes out clean. 50-60 minutes. Transfer to a wire rack; let cool 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and re invert onto wire rack to cool completely.

Secret Chocolate Cake

2 cups beets (cooked, peeled and chopped)
1/2 cup applesauce
1 1/2 cups sugar
1/2 cup oil
1/2 cup plain yogurt
3 eggs

Combine above ingredients in a large mixing bowl. Beat with electric mixer 2 minutes.

1/2 cup baking cocoa (sifted)
1 1/2 tsp vanilla

Add along with pureed beets; beat another 90 seconds.

1 1/2 cups white flour
1 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Gradually sift into the batter, mixing it in with a spoon but stirring only until blended.

1/2 cup chocolate chips and/or chopped nuts

Stir in. Pour into greased 9x13” baking pan. Bake in preheated oven at 350F until knife inserted in center comes out clean, 40-50 minutes. To bake in Bundt pan, pour half

From Simply in Season

Zucchini Chocolate Cake

1 stick butter, melted
½ cup vegetable oil
1 ¾ cups sugar
2 eggs
1 tsp. vanilla
2 cups grated zucchini
½ cup milk

2 ½ cups flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
4 Tbs. cocoa

1 tsp. cinnamon

½ cup chocolate morsels (we use more!)
½ cup nuts

Mix togetherbutter, oil, sugar, eggs, and vanilla. Add zucchini and milk. Sift together flour, baking powder, soda, salt, cocoa and cinnamon. Add mixtures together. Sprinkle chocolate morsels and nuts over top. Bake at 350o for 45 minutes.

Submitted by Cheryl Rowell