Improve the quality of your baking with the King Arthur Flour Whole Grain Baking cookbook. Excerpts include 10 Ways to Get More Whole Grains Into Your Life and What Apples Are Best for Baking plus recipes for Apple-Raspberry Oat Crumble and Devil's Food Cake.
Yield: Two 9-inch or three 8-inch rounds, 16 servings each,
2 dozen cupcakes (see Variations, below)
or one 9 x 13-inch sheet cake, 24 servings
Baking Temperature: 350 degrees F
Baking Time: 30 to 35 minutes for layers, 35 to 40 for sheet cake
If you're looking for the right disguise for getting whole grains into the fussiest eater, this is the place to start. No one among our veteran tasters had any idea there were whole grains in this cake. We've heard a lot about the antioxidant properties of chocolate, not that we need a reason to indulge. But isn't it nice to know that chocolate can now be even better for you?
Preheat the oven to 350 degrees F. Grease and flour the pan or pans of your choice or line with parchment paper. For cupcakes, lightly grease 2 muffin tins or line with papers and coat the papers with nonstick spray.
Cream together the butter, sugars and salt in a large mixing bowl till fluffy and light, at least 5 minutes. Stop to scrape the sides and bottom of the bowl at least once during that time. In a separate bowl, whisk together the flours, cocoa and baking soda. If lumps remain, sift or strain the mixture.
Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, and stopping to scrape the sides and bottom of the bowl before adding the next egg. Mix in the vanilla. Add half the flour mixture and mix until evenly combined. Add the yogurt and water, and mix again. Add the remaining flour, mix, and stop to scrape the sides and bottom of the bowl once more, to make sure the batter is evenly moistened. Pour the batter into the prepared pan(s).
Bake the cakes for the amount of time appropriate to the pan size (above). The cake is done when it begins to pull away from the side of the pan, and a cake tester inserted into the center comes out clean. Remove from the oven and cool for 15 minutes before removing from the pan. Place on a rack to cool completely before frosting.
Nutrition Information Per Serving (1/12 of One Layer or 1 Cupcake, Unfrosted, 37G): 6g whole grains, 179 cal, 7g fat, 4g protein, 1Og complex carbohydrates, 15g sugar, 2g dietary fiber, 52mg cholesterol, 148mg sodium, 155mg potassium, 71RE vitamin A, 1mg iron, 36mg calcium, 84mg phosphorus, 9mg caffeine.
Devil's Food Cupcakes
Line two 12-cup muffin pans with cupcake papers. Coat the insides of the papers with nonstick spray (see Taking Care of Cupcakes, below). Preheat the oven and prepare the batter as directed above. Scoop the batter into the prepared pans, using 1/4 cup for each cupcake (a muffin scoop is a great help with this). Bake until a cake tester inserted into the center of one of the cupcakes in the middle of the pan comes out clean, 22 to 24 minutes. Remove the cupcakes from the oven and cool in the pan on a rack for 10 minutes, before removing the cupcakes from the pan and returning to the rack to cool completely.
Chocolate Whoopie Pies
Lightly grease 2 baking sheets, or line them with parchment paper. Preheat the oven as directed above and prepare the batter, reducing the amount of water to 1/4 cup. Scoop the batter onto the baking sheets, leaving at least 3 inches between each mound of batter. You should be able to fit 5 scoops of batter on each large baking sheet. Bake until the tops leave no indentation when lightly touched with your finger, 12 to 13 minutes. Remove from the oven and cool completely on a rack. When the cakes are cool, scoop 1/4 cup of marshmallow creme (or marshmallow Fluff) onto the flat bottom of one of the cakes. Place another cake, flat side down, on top of the filling. Repeat until all the whoopie pies are filled.
Chocolate-Peanut Butter Whoopie Pies
Combine 2 cups smooth peanut butter with 1 cup marshmallow creme (or Fluff), mixing until smooth. Use this mixture to fill the Whoopie Pies.
Cupcakes are, by nature, meant to be carried around: that's why paper liners for cupcakes are found in the baking aisle of any grocery store. They make it possible to eat cakes out-of-hand, as well as making pan cleanup much easier. To help your cupcake hold itself together when the paper is peeled off, spray the inside of the paper liners with a nonstick spray after placing them in the muffin pan. It only takes a moment, but it makes a world of difference when it's time to partake of each small, delicious cake.
Veteran cake bakers have become accustomed to knowing when their cakes are done by recognizing a certain look and feel before they take them out of the oven. In many recipes, cakes are described as done when they "spring back when lightly touched in the center with your finger."
This particular indicator doesn't apply to many whole grain cakes, because the bran in the flour keeps the gluten strands from getting long enough to form a domed top. Luckily, most of the other tests for doneness still apply. The cake will still shrink back ever so slightly from the edge of the pan, just like you're used to seeing. A cake tester or toothpick inserted in the center will still come out clean. The top of the cake will be golden brown if it's a yellow cake; if it's chocolate you should be able to smell the chocolate aroma before you open the oven door.
King Arthur Flour Whole Grain Baking
Delicious Recipes Using Nutritious Whole Grains
Hardcover; 544 pages; $35.00
Recipe reprinted by permission.
This page created March 2007
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