A fresh twist on traditional “Pound Cake,” this nut-free SunButter Cake is perfect for summer holidays, evenings on your porch, weekend backyard barbecues or a sweet Sunday brunch. We topped it with fresh berries, fresh-whipped cream and a sprinkle of powdered sugar. You could also slice it horizontally and add filling or top with a nice icing.
1½ c. flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
⅓ c. vegetable oil
⅓ c. SunButter
1 c. brown sugar
1 c. buttermilk
1 tsp. vanilla extract
1/4 tsp. lemon juice
Preheat oven to 350 degrees F. In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside. In a large bowl, combine SunButter, oil and brown sugar. Beat until smooth. Add the eggs, vanilla extract and lemon juice; beat just until combined.
Alternately add the flour and buttermilk to the wet mixture, beating just until combined.
Spray a loaf pan with nonstick spray. Pour batter into pan. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cake cool 5 minutes in pan, then remove and place on platter.
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Sweet teeth and salty cravers alike will both adore this SunButter Salty & Sweet Cake, which looks fancy and decadent but is actually quite easy. It’s perfect served at a dinner party, family gathering or as a birthday cake. We topped ours with nut-free chocolate curls and pretzels for a …