It has been quite a while that i'm on time and early to make it for THB ( The Home Bakers). Simply because i am the host for this 23rd bake, if i dont post it today, i'm dead! The group is currently baking from the same book, Coffee Cakes by Lou Seibert Pappas and our objective is to bake each and every single recipes in the book till complete and we are now done with more than 1/3 of the book! Hurray!
This is a cake that comes with a bit of everything..a bit of oats, wholewheat flour, carrots, apples, berries, nuts, wheatbran, flaked coconut, dried fruits. See how this cake is packed with wholesome goodness and to some of you maybe this is the best thing..no oil or butter and yet extremely moist. The original recipe asks for low fat yogurt or buttermilk and i have used a fat free yogurt, it works just as well. The cake doesnt even get harder if keep in the fridge. Just one thing..dont know why there is a slight bitter aftertaste..i have replaced the wheatbran with wheatgerm.. i'm not sure if that comes from the wheatgerm or molasses..
so i'm thinking my replacement with half a cup of wheatgerm could be a mistake. I actually find eating this cake quite like eating the christmas fruitcake. Click on the link here to view the group baking, members will be posting their morning glory cake starting today up till Sept 25, 2013.
Full recipe from the book ( what i made for 1/2 recipe in blue)
1/2 cup quick cooking oats/ old fashioned oats 1/4 cup quick cooking oats
2 large eggs 1 large egg
2/3 cup firmly packed dark brown sugar 60gm sugar
1.5cups low fat plain yogurt or buttermilk 185gm low fat free yogurt
3 tbsp dark molasses 1 tbsp dark molasses
1 tsp vanilla extract 1/2 tsp vanilla extract
1 cup unbleached ap flour 1/2 cup cake flour
1 cup whole wheat flour 1/2 cup whole wheat flour
2tsp baking soda 1 tsp baking soda
3/4 tsp salt 1/2 tsp salt
1 cup wheat bran 1/2 cup wheatgerm
2 large carrots( 2.5cups ) , peeled and shredded 1 cup
1 large tart apple( 1 1/4 cups ) peeled, cored and shredded 1/2 cup
1 cup fresh/frozen blueberries 1/2 cup
1/2 cup hazelnuts, toasted, skinned and chopped, or chopped walnuts/pecans 1/4 cup pecans
1/2 sweetened flaked coconut omitted
1/2 cup dried cherries, cranberries or golden raisins 1/4 cup dried cranberries
1 tbsp granulated sugar mixed with 1 tsp ground cinnamon omitted
Method :
Preheat oven to 350F/180C. Butter and flour a 9 by 13 inch pan. ( mine was 8 by 8 inch square pan )
Spread the rolled oats on a baking sheet and bake for 8-10 mins, or until lightly toasted, remove from oven and let cool.
In a large bowl, beat the eggs and brown sugar with a whisk or an electric mixer until light and fluffy. Beat in the yogurt or buttermilk, molasses and vanilla. In a medium bowl, combine the flours, baking powder, baking soda, salt , wheat bran and toasted oats. Stir to blend. Add the dry ingredients to the egg mixture and mix just until blended. Stir in the carrots, apples, blueberries, nuts, coconut and dried fruit. Spread evenly in the prepared pan. Sprinkle with cinnamon sugar evenly over the batter.
Bake for 25 to 30 mins or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cook in the pan on a wire rack. Serve warm, cut into squares or strips.
Muffin Variation:
Using an ice cream scoop, scoop out mounds of batterand drop into a paper lined large ( 2 3/4 inches in diameter ) muffin cups. Bake in a preheated oven for 20 mins or until a cake tester inserted in the center of a muffin comes out clean. Makes 12 large muffins.
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