Posts Tagged ‘whole wheat pastry flour’

MARBLE BUNDT CAKE

This is a mash-up of two recipes: one from Martha Stewart, and another from the LA Times version of one from the Buttercake Bakery.  The latter was too sweet for me, and Martha’s was a smaller loaf.  I think this one is just right.

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2 2/3 cups flour (I used whole wheat pastry flour and AP)

2 teaspoons baking powder

¾ teaspoon salt

½ teaspoon baking soda

2 cups sugar

1 cup butter, room temp

4 eggs, room temp

2 teaspoons vanilla

1 cup buttermilk

1 cup chocolate chips (optional)

½ cup plus 2 tablespoons unsweetened (good quality) cocoa powder

½ cup plus 2 tablespoons boiling water

powdered sugar, for dusting

Heat oven to 350 degrees.  Butter well and lightly flour a 12-cup bundt pan.

Whisk together the first four ingredients in a medium bowl.  In a stand mixer, cream sugar and butter.  Beat in eggs one at a time, then vanilla.

Mix in flour and buttermilk alternately in a couple batches.  Stir in chocolate chips if using.

In a medium glass or metal bowl, stir together the cocoa powder and hot water until smooth.  Then mix in about 1/3 of the flour mixture.

Pour half of what’s left of the plain batter into the bundt pan.  Pour chocolate mixture on top, and then the rest of the plain batter on top of that.  Gently swirl with a wooden skewer or sharp knife to marble (don’t over do this).

Bake for about an hour, until the cake springs back lightly and tester comes out clean.  Don’t overbake.  Cool completely in pan on a wire rack and then invert onto serving plate.  Dust lightly with powdered sugar and serve.

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PRINTABLE VERSION HERE: MARBLE BUNDT CAKE

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POUND CAKE

This is a mash-up of Classic Pound Cake recipe from epicurious and one in The Joy of Cooking.  They both called for cake flour, which I subbed out.  A little laborious, but it makes a lovely dense, moist cake with a hint of citrus.  Not too, too sweet, either.

1 cup whole wheat pastry flour

1 cup AP flour

¼ teaspoon salt

5 eggs, room temperature

2 teaspoons vanilla

1 teaspoon each, lemon and orange zest

½ lb. butter, room temperature

1 cup sugar

Butter a 9” x 5” loaf pan and line the bottom with parchment.  Preheat oven to 325 degrees.

Sift together the flours and salt and set aside.

In a medium bowl, preferably with a pouring lip, whisk together the eggs, vanilla and zests.

In a stand mixer using the paddle attachment, beat the butter until lightened in color and fluffy.  With mixer running on low, gradually add in sugar, then raise speed and beat until very light, about 5 minutes total.  Stop the mixer to scrape down the sides if necessary.  Using the same technique, gradually beat in the egg mixture, dribbling in a tablespoon or so at a time and allowing it to be incorporated until it’s all in and the mixture is smooth.  Beat in the flour mixture in thirds, using a spatula to give the final mix.

Spread the batter into the prepared pan.  Bake for 60 – 75 minutes, or until the cake is well-risen, cracked on top and golden, and tester inserted into the center emerges dry.

Cool cake in pan for a few minutes, then unmold onto a rack and turn over right side up to cool completely.

PRINTABLE VERSION HERE: POUND CAKE