Tuesday, January 30, 2018

Whole wheat old fashioned butter cake

This recipe is best butter cake for frosting. This recipe says it is a 100 year grandma recipe and it is a keeper definitely for frosting cakes.

Adapted from: 
Reeni from cinnamonspiceandeverythingnice

Makes: 2 8” cake or 1 bundt cake





Ingredients needed:

Whole wheat flour-1 1/2 cups
Cane sugar-11/4 cups
Baking powder-1tbsp
Salt-1/2 tsp

Unsalted Butter -1/2 cup
Milk-1cup
Vanilla extract-1tsp
Eggs-2



How to bake:

1. Preheat oven to 350 F/ 180 C.
2. Grease 2 8” cake pans or bundt pan.
3. In a mixing bowl, sift flour, sugar, baking powder and salt.
4. Add butter, milk and vanilla extract and beat for 2 minutes. Don’t skip it.
5. Add both eggs and beat again 2 minutes. 
6. Pour batter into the prepared pans and bake for 
(a). 30-35 minutes for 8” cake pan
(b). 50 minutes for a bundt pan

7. Cool in pan for 10 minutes.
8. Unmould from the pan and cool completely in a wire rack.
9. Slice and store in a airtight container for 3-4 days.





Thursday, January 25, 2018

Whole wheat lemon sour cream loaf with coconut oil


Never knew that a cake can be baked with coconut oil.
And that amazed me to experiment more with this in coming days. 

This is an easy cake baked with coconut oil and sour cream and the entire house is filled with coconut flavor.




Ingredients needed:

Wheat flour-1 cup +2 tbsp
Baking powder- 2 tsp
Salt-1/4 tsp
Cane sugar- 1 cup
Lemon zest- from one lime
Eggs-3
Sour cream-1/2 cup
Coconut oil-1/2 cup
Vanilla extract-1/2 tsp




How to bake:

1. Preheat oven to 350 F/ 180 C. Line a 8” by 4” loaf pan and set aside.

2. Sieve the dry ingredients together.

3. In a mixing bowl, whisk sugar and zest together.

4. Whisk in sour cream, eggs and vanilla.

5. Add the dry ingredients to sour cream mixture and fold in using a spatula.

6. Add in coconut oil and using a spatula fold till it is blended well.

7. Now pour the batter in the prepared tin and bake for 50-55 mins or toothpick inserted into the batter comes out clean.

8. Remove from the oven. Unmould and cool the cake completely to slice and serve.

Store in an airtight container for 3 days.

Thursday, January 18, 2018

Bakery style Whole wheat banana choco chip muffins

Adapted from: littlesweetbaker
Makes- 12 jumbo muffins


While googling I came across this muffins which said bakery style muffins. Truly it’s a bakery style muffins with extra sponginess. I substituted whole wheat flour and tried it.



Ingredients to make:
Whole wheat flour- 13/4 cup+2tbsp
Baking powder- 1tbsp
Baking soda- 1tsp
Ground cinnamon- 1tsp
Salt-1/4 tsp
Butter- 1/3 cup, melted
Cane sugar- 11/4 cup
Eggs-2
Vanilla extract- 1tsp
Banana- 4-medium- mashed
Chocolate chips/walnuts- 1/2 cup



How to bake:

1. Preheat oven to 425 F/220 C.
2. Sieve flour, baking powder, baking soda, cinnamon and salt for 3-4 Times.
3. In a mixing bowl, whisk together melted butter, eggs, sugar, vanilla extract, mashed banana so that it is well combined.
4. Now add the flour and mix it gently.
5. Now pour the batter in muffin tray lined up with liners(I used tulip liners.
6. Top it up with chocolate chips/ walnuts. If needed, you can mix half of them in the batter too.
7. Now bake it in the preheated oven at 425 F/220 C for 5 minutes.
8. Now reduce the temperature to 375 F/190 C while muffins are inside the oven and bake it for 12-15 minutes for normal muffin sizes or 18-20 minutes for jumbo muffins. Mine was done in exactly 19 minutes.
9. Remove from the oven and let them cool in tray for 10 minutes.
10. Unmould from the pan and allow it to cool at room temperature.
11. Serve, eat and enjoy the cuppas. 

Notes:

1. Original recipe calls for milk. I forgot to add it to the recipe. Beyond that also this muffins turned out awesome.
2. Also I added extra banana to the recipe.