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Monday, 03 November 2008 |
This cake is hardly health food. It’s as rich in butter and sugar as any cake out there. It’s based on a formula from Shirley Coriher, the food scientist who gave us Food Wise and more recently, Bake Wise. She is celebrated for her recipes which are text book examples of how to bake perfect cakes, pies and cookies. We took her super rich recipe for pound cake a s appoint of departure and replaced the shortening with organic palm kernel oil and half the flour with whole wheat flour. Instead of potato starch, we opted for soy flour and discovered that we had stumbled upon the ultimate breakfast cake. We freeze slices in individual zip-lock bags and pop them into the toaster for breakfast.
(Makes 16 servings)
3/4 cup organic butter
1/2 cup organic shortening (Palm kernel oil or coconut oil)
1/3 cup organic canola oil
2 3/4 cups organic sugar (evaporated cane juice)
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
5 large cage free eggs
1 1/3 cups Stone Buhr all-purpose flour
1 1/3 cups Stone Buhr whole wheat flour
1/4 cup soy protein powder
1 teaspoon baking powder
1 teaspoon salt
1 cup organic half & half
1.) Heat the oven to 350 degrees. Thoroughly butter a Bundt cake pan then sprinkle the inside with flour and shake out the excess.
2.) In the bowl of an electric mixer, beat the butter and shortening and beat until the mixture is light and pale in color, about 3 minutes. With the motor running, stream in the canola oil and the organic sugar and continue to beat until very light, scraping down the sides of the bowl.
3.) Beat in vanilla and almond extract then add the eggs, one at a time, beating long enough after each addition to thoroughly incorporate each egg.
4.) In a separate medium-sized mixing bowl, whisk together the flours, with the soy protein powder, baking powder, and salt.
5.) With the mixer on the slowest speed, blend 1/3 of the flour mixture into the butter mixture. Alternate adding half and half and flour until all of the half and half and flour are incorporated.
6.) Transfer the batter to the pan then drop the pan onto the counter from a height of four inches to remove air pockets. Smooth the top with a spatula.
7.) Bake until the cake springs back when touched, about one hour. Place the cake in the pan on a rack to cool, about 15 minutes. Loosen the cake from the pan by jarring it against the counter. Invert cake onto a serving platter.
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