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. I tried this recipe with whole wheat flour and the aroma of butter filled the entire house. Do give a try to taste this rich buttery cake for your taste buds.

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. In another bowl, 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.

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.

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.