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Oct 28, 2013 07:52 AM

Baked goods that aren't overly sweet

I find most purchased baked goods, even from good bakeries, too sweet for my taste. When I bake, I typically cut the sugar in the recipe by at least one-third. If I cut the sugar more than that, the taste is affected.

Any cookbook or recipe suggestions for baked goods that aren't too sweet?
I'd like a bit of sweet, but not overwhelmingly so.

Thank you.

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  1. I also cut the sugar on certain recipes, keeps my teeth from hurting.

    1. I recommend looking for European recipes. I have a very limited sweet tooth and find that if I look outside of the US for recipes I'm much more satisfied. They also tend to be more interesting, to me at least, and have actual flavors, not just sweetness.

      2 Replies
      1. re: weezieduzzit

        Similarly, I'd suggest Asian baking recipes. For example, Chinese spongecake is a popular item and is super low in sugar compared to American spongecake. There are also recipes that focus on a baked good being a flavor (like almond) rather than "sweet".

        1. re: bobabear

          Thanks for the suggestion, bobabear. I will look into Asian desserts... I love almond.

      2. I'm also not a fan of supersweet sweets and an inveterate sugar-cutter. I find that Alice Medrich's recipes have a restrained sweetness and I don't need to adjust the sugar in them as often. While she's best known for chocolate sweets, that's not all she does. You might take a look at Pure Dessert, which has some excellent and interesting recipes:

        1. I agree with you! Here's my recipe for Orange Cranberry Cake made in your slow cooker.

          2 Cups flour
          1/2 Teaspoon salt
          2 Teaspoons baking powder
          1/2 Cup sugar
          2 Eggs
          1/4 Cup butter
          1 Teaspoon vanilla extract
          2 Teaspoons orange extract
          1/2 Cup orange juice
          1 Teaspoon grated orange zest
          1/2 Cup milk
          1/2 Cup sour cream
          1/2 Cup dried sweetened cranberries
          Glaze: Mix 1/4 Cup powdered sugar, 1/2 teaspoon vanilla and 2 teaspoons water.

          1. Combine the flour, salt and baking powder in a medium sized bowl.
          2. In a separate bowl beat the eggs & butter until fluffy. Add the vanilla & orange extracts and beat for 30 seconds. Pour in the orange juice, milk, sour cream & orange zest, beat for an additional 30 seconds, then gently fold the cranberries into the batter.
          3. Prepare the crock pot with non-stick spray, then fold three long strips of foil over several times to create long strips. Place them crosswise in the pot, extending over the top sides. These will be used to remove the cake when it's done.
          4. Carefully pour the batter into the slow cooker pot. Cover and cook on high for 1 1/2 hours, then on low for 1 hour. Serve either warm or at room temperature. If desired, serve with glaze. Cooking times can vary from one crock pot to another, so keep an eye on it!