I assumed that baking with Stevia, the all natural herbal sweetener, would be simple enough. I’ve baked with Splenda before, and the results frankly, were splendid. I just did some minor adjusting to the quantity used compared to that of regular old sugar (I used less Splenda), but everything else remained the same and the cakes all turned out just fine. In fact, one could hardly tell that no real sugar was used in the making of those cakes. I figured baking with Stevia would be exactly the same. It even says on the package to use half the amount of Stevia that you would use of regular sugar (i.e., 1/2 cup Stevia for every cup of sugar). I don’t think so, Osbourne.
I figured I’d try a pound cake, because, really, how can you screw that up? Well, apparently you can, and I have the cake to prove it. I can’t really even figure out exactly what the issue is. It looks like it might not be cooked all the way through – but it was starting to burn on the edges, and no batter stuck to the toothpick when I inserted it, multiple times. i wound up taking the cake out, and cutting a hole in the bottom to see if it cooked all the way. I still couldn’t tell. I ate some. It tasted relatively cooked, but something seemed “off”.
This cake was not the quality I’ve become accustomed to, so I decided to cast it aside, and try again .It’s a shame, too – it looked rather pretty, on the outside.
Well, I had to try again. No only to save my pride, but because this cake was supposed to be for my diabetic friend’s birthday tomorrow. I began flipping through the recipe binder, and settled on an apple cake – one of my specialties. I had apples on-hand, so it seemed like kismet.
This time it worked. I don’t know if was because it was an apple cake, or because I switched from bundt cake to cupcakes, or because the sun was out – the world will never really know. All I can say for sure, is that apple cupcakes baked with Stevia work and taste like regular cupcakes.
There are many brand names out there for Stevia – I use Truvia. I also use it in my coffee, and have been for a few years now. So, give it a try in your favorite cake recipe – you may wind up with a winner! But you can’t win unless you try.