Not that long ago I was asked if I would be interested in trying out Melt Buttery Spread and after checking it out and pondering it for a while I finally said yes.

The reason that I was so hesitant was because I am a big fan of butter. I love the rich creamy taste of it and there is nothing that compares. Nothing. I can’t stand margarine…. at all. The taste is horrible and very much similar to vegetable oil. I was concerned that this was going to have the same taste, but when I tried the Melt Spread I was very impressed. Not only did it taste really good but it had that same creaminess that I like about butter. I’d consider it one of the better butter substitutes out there.

My kids loved it and my husband even kind of liked it too!

So what is Melt Buttery Spread? It’s an organic butter alternative that is made from virgin coconut oil, flax seed oil, palm fruit oil, and canola oil with no artificial colors or additives. It is the perfect blend of healthy fats that can be used just the same as regular butter, whether you bake or cook with it or even spread it on your toast it really is one of the more healthy oils that you can use.

We used the Melt on zucchini bread, crescent rolls, bread, in oatmeal, and of course I had to bake with it.

With the fall season upon us I made a wonderful pumpkin crunch cake that if I must say rivals all others. It was amazing!

Pumpkin Crunch Cake

Ingredients
2 cups of Flour
½ tsp. of Salt
1½ tsp. of Baking Soda
1 can (15 or 16oz.) of Pumpkin
2 tsps. of Baking Powder
1 cup of Melt Buttery Spread
4 Large Eggs

Topping
1/2 cup Melt Buttery Spread
1/2 cup sugar
1/2 cup flour
2/3 cup Oatmeal
1 tsp Cinnamon
Mix everything together in a bowl. I doubled this so the cake would have lots of crunch topping.

Preheat your oven to 350 degrees F and lightly grease and flour your baking pan.
Combine all of the above ingredients in a large bowl.
Mix together thoroughly until entirely moistened and well-blended.
Pour your cake batter into the prepared pan.
Place the topping on the cake all over the place.
Bake for one hour or until you can insert a toothpick and pull it out clean.
Let the cake cool in the pan for 20 minutes. Then, remove it from the pan and allow it to cool on a cooling rack for one more hour.

I created the topping because I didn’t have the ingredients to make frosting and wanted something more for it. If you don’t want to use the topping then leave it off and you can frost it with a cream cheese frosting or a simple dusting of powdered sugar. No matter which way you serve this cake it’s delicious! It’s moist, flavorful, and lasts this way on the counter for a few day.

The only issue with the Melt Spread is that I’m having trouble finding it around me and I only have a little bit left.

Have you tried Melt Buttery Spread?