Monday, May 7, 2007

Flour Tests

I'm going to test the bakability (I think that is a word) of whole wheat flour for cake purposes by repeating the following recipe with whole wheat flour tonight (after my (edited to add disasterous) dessert class at UT) and putting it by the coffee pot. We'll see if anyone notices any difference.... it will help me understand the whole texture issue better.....

Blueberry Coffee Cake
3 eggs
1 cup unsalted butter (gotta go for the Plugra)
1 cup loose brown sugar (don't pack it)
1/2 cup granulated sugar
3/4 cup whole milk
1/4 cup buttermilk
2 cups all purpose flour (or whole wheat flour)
1 Tablespoon baking powder
1 teaspoon salt
1 cup blueberries

With the oven rack in the center setting, preheat the oven to 350F. Generously butter your cake pan - I have used a 9x9 square, a 9" glass pie plate and a 9x13 baking pan. All work well.

Sift together the flour, baking powder and salt - set aside for a minute.

Using the fabulous stand mixer that you trust so well, beat the butter and sugars until fluffy. Add the eggs one at a time, beating each well between additions. Beat in the milks, then slowly incorporate the dry ingredients, stirring well. USING A SPATULA OR SPOON (not your mixer!!) fold in the berries (if you use frozen - just don't let them defrost first). Spread the batter evenly into the pan, top with the topping, then bake 50-60 minutes at 350F.

Topping (I also put a light lemon icing on top - I just like lemon)
3/4 cup blueberries
1/4 cup granulated sugar
1/2 teaspoon cinnamon

Spread the blueberries over the top of the batter, mix the sugar with the cinnamon and sprinkle liberally over the top of the batter.

Lemon Icing
1 1/2 cup powdered sugar
1 teaspoon lemon extract
1 teaspoon whole milk

Whisk ingredients together until smooth. If the icing is too runny - add more sugar. After cake is cool, swirl (with the whisk) over the top of the cake.

Enjoy! ps - Props to Tim T who noticed a slight change in the cake texture!!!

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