Enjoyed this simple cake from 101cookbooks.com, which fluffed better than expected when baked in a 9" cake tin. Below is the recipe with my adjustments. Floured pan and parchment on the bottom does the trick when it comes time to flip.
2 1/2 cups whole wheat pastry flour
1 tbsp baking powder
3/4 cup fine-grain natural cane sugar (or brown sugar)
2 tbsp buttermilk powder
1/2 tsp salt
1/4 cup butter, melted and cooled a bit
2 eggs
1 cup water
zest of 2 lemons
1 generous cup of raspberries or other fresh fruit
3 tbsp turbinado sugar. Be generous.
1/2 tsp large grain salt
Mix dry ingredients in one bowl and wet ingredients in another. Combine without overmixing. Crush fruit over the top and sprinkle turbinado sugar and grainy sugar in a layer. Bake at 400 degrees for 20-25 min.
1 cup water
zest of 2 lemons
1 generous cup of raspberries or other fresh fruit
3 tbsp turbinado sugar. Be generous.
1/2 tsp large grain salt
Mix dry ingredients in one bowl and wet ingredients in another. Combine without overmixing. Crush fruit over the top and sprinkle turbinado sugar and grainy sugar in a layer. Bake at 400 degrees for 20-25 min.
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