I really had high hope the the Dulce de Leche cake. I got the recipe from Mary the Food Librarian who usually has lovely Bundt cake recipes (she likes Big Bundts). The recipe is here. I didn’t set the temperature 25 degrees lower (I have a dark pan) so I think that it came out a bit dry. However the youth group like it so I guess that is what matters.
Here are some of the process of making it photos:
For the vegan “big kids” as Maya calls them, I made Mango Crumble Bars. I got the idea from Nicole at Baking Bites. I LOVE her blog and she rarely steers me wrong. Her post was for Fig Crumble Bars using Trader Joe’s new fig butter (fruit “butters” do not actually contain dairy). The recipe didn’t call for eggs (which are very difficult for me to figure out how to substitute to make vegan) just some butter. I substituted Earth Best Spread for the butter.
To me, figs seem like more of a cool weather fruit. I know that they aren’t really but for some reason that is how my brain has categorized them. Trader Joe’s also has a mango butter. Of course mango is a “summer” fruit so I was good to go there. I reduced the amount of oatmeal and added unsweetened coconut which in my mind made them more tropical. I plan on making all sorts of varieties of this recipe. I’m already thinking of one using my homemade apple butter… though I will probably use real butter.
Mango Crumble Bars adapted from Baking Bites
- 1/2 cup butter (or Earth Best Spread if vegan), room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar (I used light)
- 1 cup all purpose flour
- 2/3 cup regular oatmeal
- 1/3 cup unsweetened coconut
- 1/2 salt
- 10 oz mango butter (I used Trader Joe’s)
Preheat the oven to 350 degrees. Line a 9 x 9-inch square baking pan with aluminum foil and lightly grease.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in flour, oatmeal, coconut and salt until a crumbly mixture forms.
Set aside 1 cup of mixture.
Pour remaining oatmeal mixture into prepared pan and press it firmly into an even layer.
Drop spoonfuls of mango butter over the crust. Then carefully spread them over the crust. Top evenly with remaining crumble mixture.
Bake for 30-35 minutes or until bars are golden brown.
Cool completely in the pan, then use the aluminum foil to lift out and slice into bars. Depending on the size of the bars will make 9-20 bars.