Wholewheatcoffeecake Recipes

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
• Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.
• Add the flour mixture in 2 batches, stirring until just combined.
• Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Steps:

• Combine flour, sugar, salt& shortening- mix until crumbly.
• Reserve 1/2 cup of crumbs.
• To remaining crumbs add baking powder, soda& spices- mix thoroughly.
• Add milk& eggs- mix well.
• Pour into 2 greased& floured 8x8x2" baking pans.
• Sprinkle with reserved crumbs, nuts& cinnamon to taste.
• Bake at 375 for 25-30 minutes.

Steps:

• 1. Preheat the oven to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
• 2. Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
• 3. Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
• 4. Oil a baking sheet. Fold each square of dough in half diagonally to form a triangle, and lay it on the sheet. Bake the scones until the tops are golden brown, about 30 minutes. Serve warm, with jam and a pot of hot tea if you like.

Steps:

• Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray.
• In large bowl, stir together buttermilk, brown sugar, oil, vanilla and egg until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold in half of the berries. Spoon into pan. Sprinkle with remaining berries and the granola.
• Bake 28 to 33 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack 10 minutes. Serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
• Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
• Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
• Dust with powdered sugar before serving.

Steps:

• Mix all filling ingredients. Set aside.
• Heat oven to 350ºF. Grease 12-cup fluted tube cake pan.
• In a medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In a large bowl, beat sugar, eggs, butter and vanilla with electric mixer on medium speed for about 3 minutes.
• Beat in sour cream and flour mixture alternately on low speed.
• Spread half of the batter in greased pan; sprinkle the filling and top with the remaining batter.
• Bake for about 1 hour or until toothpick inserted near center comes out clean.
• Cool before remove from the pan.

Steps:

• Beat first four ingredients together (butter through vanilla).
• Stir together dry ingredients.
• Alternately add dry ingredients and buttermilk to butter mixture, stirring to combine.
• Spoon 1/3 batter into greased 12-cup bundt pan, and sprinkle with filling.
• Top with remaining batter.
• Bake at 350 for 55 minutes; cool in pan 15 minutes, then invert onto a plate.

Steps:

• Preheat oven to 350°F.
• Grease and flour a 13x9-inch baking pan.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in nuts.
• Cream butter and sugar together. Stir in eggs, one at a time, mixing well. Stir in vanilla.
• Peel, core, and chop apples. You should have about 3 cups.
• Stir dry mixture and milk alternately into creamed mixture, starting and ending with dry mixture, making 3 additions of dry and 2 of milk.
• Fold in the chopped apples.
• Bake in the greased and floured 13x9-inch baking pan in a preheated 350°F oven for about 35 minutes, or until a tester poked in the centre comes out clean. Cool 10 minutes in the pan before cutting. Cut into 32 pieces.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, oil, applesauce and vanilla. Stir into dry ingredients just until moistened. Fold in blackberries. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees.
• Spray a 9/13 pan with non-stick cooking spray.
• Cream the margarine and sugur substitute with an electric mixer.
• Add the egg and blend well.
• In a separate bowl, mix together flours, baking powder, soda and salt.
• Add to the creamed mixture alternately with the buttermilk.
• Mix until smooth.
• Gently stir in the blueberries. (Coat the blueberries with a little flour berore adding to prevent the batter from turning grey.).
• Spread better into the prepared pan. The batter will be stiff.
• For the topping, combine the rest of the ingredients with a fork until they resemble coarse crumbs. Sprinkle over the batter. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
• Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
• Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.
• Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.