Cherry Pecan Snack Cake 1

Chery Pecan Snack Cake

Serves: 4-6

Happy Monday! I hope you had a great weekend! Mine ended up being pretty darn fabulous if I do say so myself! Friday, at the very last minute, I decided that it had been far too long since my last massage, so I booked an 80 minute deep tissue massage! Pure heaven!! Saturday I saw The Great Gatsby and I loved it! Sunday, was cold and rainy, which normally would make me lazy and tired, but instead it ‘forced’ me into the kitchen for 5+ hours of baking!! It was awesome! I have some delicious recipes coming!! I had all I could do to not eat it all before I photographed it for you! πŸ˜‰ But, until those recipes arrive, I will let you enjoy this one!! πŸ™‚

Cherry Pecan Snack Cake 3

Fit Ingredients

  • 1/2 c (60g) pecan meal
  • 1/2 scoop (15g) vanilla whey (or egg) protein
  • 1 tbs (7g) coconut flour
  • 1/2 c baking stevia or sweetener of choice (adjust to taste)
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon, divided
  • 1/2 tsp ground ginger
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 1/4 c (62g) applesauce
  • 1 c (140g) frozen cherries, thawed, rinsed and chopped

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  • 6in cake pan
  • parchment paper
  • non stick spray /oil

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Directions

1. Pre heat your oven to 350 degrees.

2. Line your cake pan with parchment paper.

3. Spray pan with non stick spray.

4. Combine all your dry ingredients in a bowl: pecan meal, protein powder, coconut flour, stevia, baking powder, 1/2 cinnamon and ginger.

5. Mix in your wet ingredients: eggs, apple sauce and vanilla.

6. Fold in chopped cherries.

7. Pour batter into cake pan.

8. Sprinkle with remaining 1/2 tsp of cinnamon.

9. Bake for about 30-35 minutes.

10. Allow cake to cool in the pan.

11. Serve with topping of choice! πŸ™‚

Cherry Pecan Snack Cake 2

I will admit that I was slightly concerned when I first cut into this because it seemed crumbly, BUT once I took a bite it was pure heaven! It was so soft and just slightly dense like one of the breakfast cakes I used to eat at a local bakery on cape cod! The cherries gave it the perfect sweetness and the cinnamon on the top just finishes it all off! It was absolutely delicious alongside my tea!! I topped mine with some vanilla greek yogurt!

P.S – – you know it was a dark, cloudy day when I was taking these pictures since they are A) horrible and B) there are only 3 in the post! haha I think it may be time for me to venture into making a photography box! πŸ˜‰

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Nutrition: (for 1 out of 6 slices)

Calories: 130.1, Protein: 5.4g, Carbs: 7.5g, Fat: 8.7g (1g Saturated), Sodium: 37mg, Fiber: 2g (Net Carbs: 5.5g)

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Β *Have you seen The Great Gatsby? What did you think?

*What is your favorite thing to do on a rainy day?

*Do you ever treat yourself to a massage?

14 Comments
  • So I'm just curious, who eats all of this food that you bake for 5+ hours? Ha Ha!
    May 20, 2013
  • Maryjo
    I have a question. What could I use in place of the applesauce? My daughter's allergies include gluten, soy, dairy, and apple. The apple allergy being one of the most severe, but I know she'd love this! Thank you!!
    May 20, 2013
      • Maryjo
        Thank you so much Sarah! I think I'll give the banana a try, or maybe sweet potato. I'll be sure to let you know how it comes out!
        May 20, 2013
  • I'm actually getting a massage on Saturday. It was a birthday gift and I've finally booked it in. This cake looks yum. I've not seen pecan meal before but it looks good. Can't wait for all the new rainy day recipes you came up with.
    May 20, 2013
  • That looks just friggin amazing!!!!! Love pecans & cherries!!! What a wonderful weekend for you & well deserved!!! Massage - I have never had one & now I want one! :) We saw the newest Star Trek movie being trekkie fans. I enjoyed it. Pretty cool in 3D. My hair hates rain! ;)
    May 20, 2013
  • Love the little dollop of yogurt on top. These look so tasty!
    May 20, 2013
  • Susan
    Hi Sarah: This looks fabulous and want to make it right now :) but I don't have pecan flour. Do you think that almond flour would work? Also thoughts on using fresh cherries? Thanks as always, Susan
    May 23, 2013

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