This light, moist cake is a perfect choice for an afternoon party or when you want a lighter alternative to pumpkin or sweet potato pie. That said, feel free to substitute butternut squash for the pumpkin. I do strongly suggest a good quality oil such as sunflower, grapeseed or an lightly flavored walnut oil. I'm personally not a fan of canola oil as it is very heavily processed and, unless it is organic, it is genetically modified, but if you like canola, feel free to use it.
This quick and easy cake comes from Janet Sawyer, owner of Little Pod and author of Vanilla. It is an adaptation of a Mary Berry favorite. (Mary Berry is a well-known English culinary professional and cookbook author.) It's perfect as an afternoon cake and can also be served for brunch. Vary the fruits based on the season; it's as adaptable as it is easy to assemble.
It's hard to imagine anyone who doesn't like cheesecake. There are several camps, however, regarding which type of cheesecake is best. Some of us like thick, satiny super creamy cakes; others like drier, fluffier cakes. A third camp loves the savory version -- no sugar but lots of delicious cheese -- and yet another faction especially likes flavored cheesecakes -- pumpkin, chocolate, blueberry -- the list is endless. Finally, there's a really big camp filled with those devotees who love any version. Just bring it on!! Although cheesecake's a snap to assemble, things can easily go south during the baking process. Cracked top anyone? Leaks dripped on the oven floor? Lopsided? Oh well...
I've combined these two pancake recipes together as they're both unusually light pancakes as well as high protein. I couldn't decide which one I like better so you get two to choose from! I hope you'll enjoy them as much as I do. Be sure to check out the recipe for Maple-Vanilla Walnut Syrup below the second pancake recipe.