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May 24, 2020Reviewer: Dina in Florida* I actually love the consistency of this cake flour. I was getting sick of the almond flour texture and flavor so this is a nice change.
1 of 1 people found the following review helpfulOctober 23, 2014Reviewer: Pamela in Texas* I used LC cake flour to create a fabulously moist and buttery tasting coffee cake. Here is the recipe:
Butter Pecan Bundt Cake
2 tablespoon melted butter, 1 package pecan halves
Batter: 1/2 cup butter softened, 2 cups no calorie granulated sweetener, 1 cup unsweetened applesauce, 1/2 cup half and half, 2 eggs, 1 teaspoon vanilla, 2 cups LC cake flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup sour cream
Pecan Mix: 1/2 cup chopped pecans, 2 tablespoons no calorie granulated sweetener, 1 teaspoon cinnamon
Preheat oven to 350 degrees. Spray bundt pan with cooking spray. Pour melted butter in a ring at the bottom of pan. Place pecan halves in a ring in the butter.
Cream together butter and sweetener. Beat in applesauce, half and half, and vanilla. Beat in eggs one at a time. In a separate bowl, combine flour, baking powder, and salt. Gradually add flour mix to egg mix. Fold in sour cream.
In a small bowl, combine pecans, sweetener, and cinnamon for pecan mix. Spread 1/4 of pecan mix in bottom of bundt pan. Pour 1/3 of batter into bundt pan. Spread 1/4 of pecan mix on top of batter. Pour 1/3 of batter into bundt pan. Spread 1/4 of pecan mix on top of batter. Spread last third of batter on top. End with last fourth of pecan mix on top. Bake for 55 minutes. Cool cake in pan. Loosen sides with knife and invert on plate.
4 of 5 people found the following review helpfulDecember 30, 2012Reviewer: Sue in Ohio* If you can't stand the taste of Carbalose, then this isn't for you. In fact, it's basically high priced Carbalose. Very disappointed with the taste, although the texture was very nice. If it just wasn't for that funky aftertaste, I'd have a pantry full of this stuff.