Beans, beans, beans. You can boil em, bake em, fry em and re-fry em. They make a mean salad, casserole or burrito too but I bet you didn't know you could make a spice cake out of the oh so healthy musical little things, did ya?
The Big Guy and yours truly are hitting the road in a few days for a long drive to the Oregon Coast and we pack most of our meals along with us because it's impossible to stop at a restaurant when it is stinkin' hot and you've a dog in the car. We all know what 3 days worth of very little exercise and too much food can do to the "morning constitutional", so I thought some fiber might be a good thing to include in our diets.
The only thing is I need to be subtle about adding it, since a couple of years ago we brought along some big beautiful bran muffins and someone who shall remain nameless ate a few too many of the things and darn near put us in the ditch trying to find a rest stop. It was so traumatic it almost put him off fiber for life. Enter this snackin' cake.
Loaded with chopped apples, raisins, pecans, very little butter and moderate sugar, the pinto beans are mashed and hidden in the mix disguised with lots of cinnamon, cloves and nutmeg. Topped with a fluffy cap of cream cheese frosting the cake is oh so moist, tender and perfect for taking on the road to enjoy with our morning coffee. It might smell like beans when it's in the oven, but certainly in no way, shape or form resembles the original thing except maybe for the color. Course if you want to change that, add a little cocoa and you've got the problem solved.
I only have one fear and it's a rather serious concern. Since we're gonna' be together in such close quarters, I'm hoping my plan doesn't backfire - if you get my drift.
Spicy Bean Snackin’ Cake (adapted from Idaho a la CArte)
1/4 cup unsalted butter, at room temperature
2 cups cooked pinto beans, mashed (2 cans rinsed and drained)
1 cup all-purpose flour
1/4 cup unsweetened cocoa (optional)
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 cups chopped apples (peeled and cored)
3/4 cup raisins
1/2 cup chopped pecans
2 teaspoons vanilla
Preheat oven to 375. Spray a 9 x 13 inch baking pan with cooking spray. Set aside. In a small bowl combine flour, cocoa if using, salt, baking soda, sugar, cinnamon, nutmeg and cloves. Whisk to lighten. Set aside. Using an electric mixer in a large bowl beat butter until light. Add eggs one at a time and beat well. Beat in mashed beans. Add dry ingredients and blend well. Fold in apples, raisins, pecans and vanilla. Pour into cake pan (batter will be very stiff) and bake for 25 to 30 minutes or until wooden pick inserted in center of cake comes out clean. Cool on a wire rack. Top with cream cheese frosting. Makes 12 servings.
Cream Cheese Frosting
6 ounces cream cheese, softened
1/3 cup softened butter
2 teaspoons vanilla
3 to 4 cups powdered sugar
Beat together cream cheese and softened butter until light and fluffy. Beat in vanilla. Slowly add icing sugar, beating until mixture is light and creamy. Download Spicy Bean Snackin' Cake
A year ago - Roasted Corn Chowder