Whole Wheat Olive Oil And Citrus Loaf Cake Recipes
WHOLE WHEAT, OLIVE OIL AND CITRUS LOAF CAKE
Here's a perfect snacking cake made with olive oil, plenty of citrus zest and whole-wheat flour. It's light (not dense, despite the whole-wheat flour) and with a texture somewhere between cake and banana bread. You can use whatever citrus you have on hand. Note that this recipe doesn't create a super-tall loaf, but instead makes perfect small slices for all-day snacking.
Provided by Erin Jeanne McDowell
Categories side-dish
Time 2h
Yield One 9-by-5-inch loaf cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
- Rub the brown sugar, orange and lemon zests together in a medium bowl until well combined. Stir in the oil. Add the eggs one a time, whisking in each one well before adding the next. Whisk in the juice and vanilla.
- Stir the whole-wheat flour, baking powder and salt together in a small bowl. Add the dry ingredients to the wet and mix with a rubber spatula just until incorporated. Pour the batter into the prepared pan and spread evenly. Sprinkle with the raw sugar if using.
- Bake until a toothpick inserted into the center of the loaf comes out clean, 40 to 45 minutes. Cool the cake in the pan for 15 minutes, then remove from the pan and cool completely on a rack before slicing and serving.
WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h10m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
- In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
- Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
- Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
- Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
- Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.
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