Cranberry Cake

C. Cake Slice

Upside down cakes are perfect for the Sun Oven, any lopsidedness will be masked once the cake is inverted. In a conventional oven this cake is baked in a cast iron skillet which is too heavy for optimal solar baking.  Use extra caution when heating the butter in the lighter weight cake pan or baking dish as it can easily burn.

Sun Oven Upside Down Cranberry Cake

(adapted for the Sun Oven from Eatingwell)

Ingredients

3/4 cup light brown sugar, packed

4 tablespoons unsalted butter, softened, divided

2 tablespoons plus 1/4 cup fresh orange juice, divided

1 (12-ounce) bag fresh cranberries (thawed if frozen)

3/4 cup whole wheat pastry flour

3/4 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, at room temperature, separated

1/3 cup coconut oil

1 cup sugar

1 teaspoon vanilla extract

1/2 cup lowfat milk, at room temperature

Preparation

Set Sun Oven out to preheat.

Heat the brown sugar, 2 tablespoons of the butter, and 2 tablespoons of the orange juice in a 12-inch cake pan* over low heat, stirring constantly, until the mixture bubbles. Remove from heat, spray sides of pan with cooking spray; set aside.

In a medium sauce pan, bring the remaining 1/4 cup orange juice and the cranberries to a simmer and cook until about 1/2 of the berries have popped. Pour the berries over the brown sugar mixture in the cake pan.

In a medium bowl, whisk together the flours, baking powder, and salt.

In a large bowl, using an electric mixer beat the egg yolks, remaining 2 tablespoons butter, coconut oil, sugar, and vanilla until light and fluffy. Use a rubber spatula to alternately stir in the flour mixture and the milk, ending with the flour.

In a clean dry bowl beat the egg whites with clean dry beaters until they hold soft peaks. Fold 1/3 of the egg whites into the batter, then gently fold in the remaining whites until there are almost no white streaks.

Spread the batter evenly over the cranberries. Bake in the Sun Oven until golden and the cake pulls away from the sides of the pan, about 1 hour.

Cool on a rack for 15 minutes. Run a knife around the sides of the cake and invert it onto a serving plate. Let cool completely before serving.

Makes 10 servings.

*I was planning on baking the cake in a 12-inch cake pan until I discovered that I don’t own one and had to improvise.

Cranberry Cake

Buttery Solar Baked Pumpkin Cake

New Sun Oven

This buttery pumpkin cake will be a hit at any holiday party.

Sun Oven Pumpkin Cake

(adapted for the Sun Oven from The Thanksgiving Table by Diane Morgan)

Ingredients

2 1/2 cups cake flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1 1/2 teaspoons ground cinnamon

4 large eggs, at room temperature, separated, yolks lightly beaten

Read more »

Peaches and Sun

Peach Cake

I’m always amazed at how good my lopsided Sun Oven cakes look once they’re turned upside down.

Sun Oven Upside Down Peach Cake

Ingredients

2 tablespoons unsalted butter, softened

1/3 cup packed light brown sugar

1 large peach, sliced

1 cup sifted cake flour

3/4 cup cornmeal

Read more »

Saved by the Sun Oven

Banana Bread

My Sun Oven and quick google search saved four extremely ripe bananas from winding up in the compost bin this morning.

The recipe I found is so simple it was hard not to add anything to it. If you like you could add cinnamon or some walnuts, but I like the way it really tastes like bananas.

Sun Oven Banana Bread

Ingredients

1/2 cup (1 stick) butter, softened

1 cup sugar

2 eggs, at room temperature, lightly beaten

4 very ripe bananas, mashed

Read more »

Surprise Ingredient Classic Cupcakes

Cupcakes side by side

Don’t tell anyone, but these cupcakes get their reddish tint from healthy beets instead of food coloring.

If you have the new All American Sun Oven, two muffin pans will fit side by side on the leveling rack. Otherwise the pans will need to be cross stacked and the bottom cupcakes will take a little longer.

Sun Oven Red Velvet Cupcakes

Ingredients

For the cupcakes:

1 1/4 cups all-purpose flour

1 cup sugar

3 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 (8 1/4-ounce) can whole beets, drained and pureed in a blender

1/2 cup low-fat butter milk

1/4 cup canola oil

Read more »

Solar Honey Cake

cats and Sun Oven

Any kind of honey can be used for this moist, sweet cake.

Sun Oven Honey Citrus Cake

Ingredients

For the Cake:

3 large eggs, at room temperature

1 cups honey

2/3 cup orange juice

1/4 cup sugar

3 tablespoons canola oil

1 tablespoon grated orange zest

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/4 teaspoon salt

Syrup:

1/2 cup honey

Read more »

Solar Cheesecake

Read more »

Solar Baked Coffee Cake

This cake is best when served warm making it ideal for a mid-afternoon solar baked snack. But don’t worry if you don’t finish it off all in one go, any leftovers can be stored in an airtight container and will still be good for a couple of days.

Solar Baked Coffee Cake

(adapted for the Sun Oven from Weight Watchers)

Ingredients

Cake:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon five-spice powder

3/4 cup sugar

1 large egg, at room temperature

Read more »

Solar Chocolate Cake

I first heard about baking a cake with sauerkraut at Weight Watchers a few years ago but dismissed it thinking it couldn’t possibly be any good. Then my interest was piqued when I found another version of it in a cookbook called “America’s Best Lost Recipes”. Seems it wasn’t just some wacky weight loss gimmick after all.

Sun Oven Sauerkraut Chocolate Cake

Ingredients

2 cups all-purpose flour

1 1/3 cups sugar

1 1/2 teaspoons baking powder

2/3 cup plus 1 teaspoon unsweetened cocoa powder, divided

Read more »

Solar Spice Cake

I used to have a recipe for honey cake that I really liked.

It was a combination of two recipes that I had cut out of magazines. Unfortunately, I never wrote it down and the magazine cuttings were lost a long time ago.

This version from the Weight Watchers website is not quite as good as I remember mine to be. However, it’s easy to make and with a little tweaking might just do the job. Next time I think I’ll forgo the sliced almonds – they add a nice crunch but they’re expensive – and replace them with some raisins mixed in with the applesauce and zest.

Sun Oven Honey Spice Cake

(Adapted for the Sun Oven from Weight Watchers)

Ingredients

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground allspice

2 large eggs

1/4 cup sugar

Read more »

Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.

argoz