Our Favorite Whole Grain Thanksgiving Recipes

It's always the fourth Thursday in November, but somehow menu planning for Thanksgiving always sneaks up on us.  Are you planning to add some whole grain recipes into your holiday menu?  Here are some of our most favorite Thanksgiving recipes that call for whole grains or whole grain flour...

Did you know there was such a thing as Thanksgiving Cookies?

These 100% Whole Wheat Dinner Rolls will remind you of the ones your Grandma used to make...

Don't like pumpkin pie, but love pumpkin?  Try this Whole Grain Pumpkin Cake.

A fun twist on a classic salad...Wheatberry Waldorf Salad.

Wheatberry Waldorf Salad made with Joseph's Grainery Soft White Wheatberries

We hope that each of you has a wonderful Thanksgiving, celebrating all the blessings in your life with the ones you love....whatever might be on the menu.

Gluten Free, Dairy Free Chocolate Vinegar Cake

Gluten free, Dairy free, Chocolate Vinegar Cake

Need a chocolate fix?  Don't want to break your New Year's Resolution?  Well, we've got a delicious solution for you!  Not only is the Chocolate Vinegar Bundt Cake gluten free, it's also dairy free.  The only resolution you could possibly be breaking with this cake would be the sugar...we can't do much about that and still call it a cake.  ;)

Does this Vinegar Bundt Cake look familiar?  It did to the 3 year old, hence the crumbs on the upper left hand side of the cake.  If you do recognize this cake, it's probably because you are recalling our whole wheat version.  We simply swapped out the whole wheat flour for Garbanzo Bean Flour and a couple other ingredients to help make up for the lack of gluten in the Garbanzo Bean Flour.

Either way you make it - with our without gluten...this is one simple cake you'll definitely want to add to your recipe box!

Gluten Free Chocolate Vinegar Cake

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Ingredients:

2 3/4 c Joseph's Grainery Garbanzo Bean Flour

1/4 c tapioca flour

1/4 tsp xanthum gum

6 Tbs cocoa

2 Tbs vinegar

2 c sugar

1 tsp salt

2 tsp soda

3/4 oil (we used sunflower seed oil)

2 c water

2 tsp vanilla

Directions:  Preheat your oven to 350.  In the bowl of your mixer, whisk together the flours, xanthan gum and cocoa. Add the remaining ingredients and mix until combined.  

Pour into a non-stick or coated bundt pan and bake for 50-55 minutes, or until an inserted toothpick comes out clean.  

Sprinkle with powdered sugar and serve.

Plum Kuchen with Barley Flour

"Plum what?" I asked.
"Plum Kuchen, it's made with Barley Flour," explained MaMa.  When I realized that she was talking about the German word for cake, and not about painting our kitchen a shade of purple, we were on the same page and I was quickly diving into a piece of Plum Kuchen made with Joseph's Grainery Barley Flour.

Plum Kuchen with Barley Flour

by Joseph's Grainery

adapted from Cooking Light

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A perfect pairing for a cup of coffee or tea and a good friend.

Ingredients (8-10 wedges)

• 1 1/2 c Joseph's Grainery Barley Flour
• 2/3 cup + 2 Tbs granulated sugar, divided
• 2 Tbs brown sugar
• 1 tsp baking powder
• 3/8 tsp salt, divided
• 1/8 tsp ground cardamom
• 7 Tbs butter, divided
• 1/2 c milk
• 1/2 tsp vanilla extract
• 1 large egg
• Cooking spray
• 1 1/2 lbs plums, quartered and pitted
• 1 tsp fresh lemon juice
• 1/4 tsp ground allspice

Instructions

• Preheat oven to 425°.
• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, and cardamom in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal.
• Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
• Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.
• Combine remaining 2/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture.
• Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges.

Cinnamon Roll Cake with Barley Flour

Cinnamon Roll Cake with Joseph's Grainery Barley Flour

Are you starting to plan your menu for the Holidays yet?  MaMa is.  I'm not sure whether it's the nesting setting in (My little brother should arrive sometime after Christmas) or whether it's just her type A, need-to-be-organized self, but we're in full swing around here.  This Cinnamon Roll Cake made with Barley Flour is a definite contender to make the cut for our Christmas menu.

It's not the prettiest cake you've seen, but oh, is it ever yummy!

Ingredients for Cinnamon Roll Cake:
(adapted from 52 Cakes)

2 1/3 c Joseph's Grainery Barley Flour
1 Tbs baking powder
3/4 tsp salt
1 1/2 c white sugar
3/4 c vegetable oil
3 large eggs, room temperature
1 c sour cream
1 tsp vanilla extract
1 c brown sugar
1 Tbs cinnamon
1/2 c walnuts, finely chopped

Directions:  Preheat  your oven to 325 degrees.  Prepare a 9x13 cake pan with cooking spray.  Sift together the flour, baking powder, salt and sugar in the bowl of your mixer.  Add the vegetable oil on a low mixing speed using the paddle attachment. Add eggs, sour cream and vanilla extract. Beat at low speed for 1 minute, then a medium-high speed  for 2 minutes, scraping the sides of the bowl down with a spatula occasionally. Pour the cake batter into the prepared cake pan. In a separate bowl, mix together the brown sugar, cinnamon and walnut pieces. Pour over cake batter. Swirl into the cake batter with knife. Bake for 35 to 40 minutes or until a toothpick inserted into the middle comes out clean.

Ingredients for Cream Cheese Frosting:

3 oz cream cheese
1/4 c butter, softened
1 1/2 c powdered sugar
1 tsp vanilla extract
1/8 tsp salt
5 Tbs of milk

While the cake is cooling, beat together the cream cheese, butter, powdered  sugar, vanilla extract and salt. One tablespoon at a time add the milk until you reach the desired consistency. Let cake cool 10 or 15 minutes in the pan before icing with the cream cheese glaze. Spread the cream cheese frosting on the cake while it's still warm. Enjoy!

Whole Wheat Chocolate Chip Sour Cream Cake

Chocolate Chip Sour Cream Cake made with Whole Wheat Flour

MaMa made this Whole Wheat Chocolate Chip Sour Cream Cake for me and a couple of my friends during a play date and oh, it was good!  We devoured it.  This recipe is definitely kid approved.

Ingredients for Whole Wheat Chocolate Chip Sour Cream Cake:
(adapted from the Pink Apron Baker)

1/2 c (1 stick) butter, at room temperature
2 c sugar
3 eggs, separated
16 oz sour cream
1 ½ tsp vanilla
3 c Joseph's Grainery Softy White Whole Wheat Pastry Flour
1 ½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
12 oz semi-sweet chocolate chips\

Directions:  Preheat your oven to 350 degrees and prepare a 9x13 pan with cooking spray. In a large bowl, cream the butter and 1 1/2 cups sugar.  Mix in the egg yolks, sour cream, and vanilla.  In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Stir into the butter mixture. Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the cinnamon with the remaining 1/2 cup of sugar and the chocolate chips.  Pour half of the cake batter into the pan. Sprinkle the top with half of the cinnamon-sugar mixture. Pour remaining batter on top, then cover that with the remaining cinnamon-sugar mixture. Bake 40-50 minutes or until a tooth pick inserted in the center comes out clean.

Whole Wheat Carrot Cake

MaMa says Whole Wheat Carrot Cake can't get much easier than this!  It's not the prettiest, as MaMa made it in a 9x13, but it sure tasted yummy.  I really like it, because MaMa let me have a piece of it for breakfast this morning.  Ooops, I wasn't supposed to tell you that...she told me it would be our little secret that I got to have cake for breakfast.  Oh, well.  Now you know, just don't tell anyone, OK? 

Quick and Easy Whole Wheat Carrot Cake

Ingredients for Whole Wheat Carrot Cake:

4 eggs
1 1/2 c vegetable oil
2 tsp vanilla
1 1/2 c sugar
1/2 c brown sugar, packed
2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 Tbs cinnamon
1/2 tsp nutmeg
2 1/2 c finely grated carrots (we used our food processor, then chopped them up a little more by hand)
1 c walnuts, chopped
1 - 20 oz can of crushed pineapple, drained

Ingredients for Cream Cheese Frosting:

6 Tbs unsalted butter, at room temperature
1 - 8 oz pkg cream cheese, at room temperature
1 tsp vanilla
4 c powdered sugar
2 Tbs milk (add more if needed to achieve desired consistency)

Directions:  Preheat your oven to 350 degrees.  Spray a 9x13 pan with cooking spray.  In your mixer, beat the eggs, then add the oil, vanilla and sprinkle in the sugars.  Gradually add the flours, baking soda, baking powder, salt and spices.  Mix until the batter is smooth.  Then by hand, stir in the carrots, nuts and pineapple. Pour the batter into the pan.  Bake for about 45 minutes or until a tooth pick inserted into the middle comes out clean.

For the cream cheese frosting, in a medium bowl beat together the butter, cream cheese and vanilla, gradually add in the powdered sugar and milk until the frosting is smooth.  Wait for the cake to cool and then spread over the cake.

Whole Wheat Mocha Chip Angel Food Cake

Do you like coffee?  Do you like chocolate?  Do you like a light, yet decadent dessert?

Whole Wheat Mocha Chip Angel Food Cake with a Chocolate Ganache

If so, MaMa and I would like to introduce you to an amazing dessert - the Whole Wheat Mocha Chip Angel Food Cake served with a chocolate ganache.  Yum!

At first I thought MaMa had fallen off her rocker when she said she was going to attempt an Angel Food Cake (since I am an expert in the kitchen at 2 1/2 years old) with whole wheat flour, but she was smart about it and boy, was it ever good!

Ingredients for Whole Wheat Mocha Angel Food Cake:

2 Tbs instant espresso/coffee powder
2 tsp vanilla
12 large egg whites, at room temp
1 tsp cream of tartar
1 1/4 c sugar
1/2 c Joseph's Grainery Soft White Whole Wheat Flour
1/2 c all purpose flour
1/2 tsp coarse salt
1 c chocolate chips, chopped

Directions:  Preheat your oven to 350 degrees.  In a small bowl stir together the instant coffee, vanilla, and 1 Tbsp water until the coffee dissolves.  Set aside.

In a large bowl, using a mixer, beat the egg whites on medium-high until foamy - about 1 minute.  Add the cream of tartar and beat until soft peaks form - 4 minutes.  Continue to beat, gradually adding the sugar, until stiff glossy peaks form - about 2 minutes.

Sift the flour and salt into the egg mixture in three additions, gently folding with a rubber spatula after each addition.  Gently fold in the chocolate chips and coffee mixture.  Spoon the batter into an ungreased angel food cake pan.  With a knife, cut through the batter to release any air bubbles.  Bake until the cake is golden brown and springs back when lightly press - about 30 minutes.

Don't have an Angel Food Cake Pan? Neither does MaMa, so she used her bundt pan...worked great, you might want to lightly grease it though.

  Invert the pan on a baking sheet; let cake cool in pan, 1 hour.  Run a knife around the pan and center tube, then unmold the cake.

Beautiful all by itself.

To serve it with the Chocolate Ganache, place 1 c semisweet chocolate chips and 1/2 c milk in a medium heat proof bowl set over (not in) a pot of simmer water.  Stir until chocolate melts and mixture is smooth.  Remove from heat and drizzle over the Mocha Chip Angel Food Cake.  Enjoy!

Whole Wheat Mocha Chip Angel Food Cake gussied up with a Chocolate Ganache.

This recipe was adapted from one we found in Martha Stewart's Everyday Food.

Gingerbread Cupcakes

Gingerbread Cupcakes made with Whole Wheat Flour

MaMa made these delicious Gingerbread Cupcakes with Cream Cheese Frosting!  I especially love licking off the frosting, but when I ask MaMa for more frosting she tells me I have to eat the cupcake to.  The cupcakes are yummy, but wouldn't you lick off all the icing and ask for more if you were two too?

We'd made this Gingerbread Cake back in June, we aren't sure what made us want to make a Gingerbread Cake in June, but boy was it good, so when MaMa wanted to make Gingerbread Cupcakes now that it's actually the season for gingerbread, that was the recipe she turned to.  She simply poured the batter into paper lined muffin tins and baked them for 15-19 minutes to make the cupcakes.  

Gingerbread Cupcakes complete this tasty buffet.

Simply frost the cupcakes with the cream cheese frosting, which you'll find at the bottom of the Gingerbread Cake Recipe.

Whole Grain Pumpkin Cake

MaMa and I thought it would be fun to mix things up at the Thanksgiving dinner table this year, so we're going to be sharing some fun whole grain twists on Turkey Day classics. First up, our favorite course, dessert! MaMa's really shaking things up, turning the traditional pumpkin pie into a Whole Grain Pumpkin Cake.

This double decker cake was a quintessential taste of Fall (MaMa wants to know how I know such a big word...she should know I'm a child prodigy...now let's just hope that I used the word correctly).

Whole Grain Pumpkin Cake

by Joseph's Grainery

Keywords: dessert barley flour soft white whole wheat pastry flour

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A luscious, moist whole grain pumpkin cake.

Ingredients

• 1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
• 1 c Joseph's Grainery Barley Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp nutmeg
• 1 3/4 c brown sugar, packed
• 1 stick (1/2 c) butter, unsalted, softened
• 1/2 c vegetable oil
• 4 eggs
• 1 can, 15 oz pumpkin purée
• 1 tsp lemon juice

for Ginger Frosting:

• 6 Tbsp butter, unsalted at room temperature
• 1 pkg cream cheese
• 1 tsp vanilla extract
• 2 c powdered sugar
• 1 tsp ground ginger
• 2 Tbsp Milk, if needed

Instructions

• Preheat the oven to 350 degrees. Line the bottom of your cake pans with parchment paper. Whisk together the dry ingredients. In the bowl of your mixer, combine the brown sugar, butter and oil until thick and smooth. Beat in the eggs, one at a time. Scrape the bottoms and sides of the bowl to make sure everything is combined. Stir in the pumpkin and then gradually the dry ingredients. Mix until evenly moistened and transfer to the prepared pans.
• Bake for 30-35 minutes for layers, as we did. Let cool on rack before frosting.

Directions for frosting:

• Combine the butter, cream cheese and vanilla in a medium bowl, until they are light and fluffy. Add the sugar gradually, beating well. If needed, add a little milk to make it a sprerqdable consistency.

Enjoy! We know you will.

Banana Walnut Cake

Fresh from the oven - Banana Walnut Cake

MaMa says there isn't an aroma that reminds her of Fall as much as the smell of walnuts baking in the oven.  This Banana Walnut Cake made our home smell like Fall.  MaMa and I got out all of our Fall decorations over the weekend, so now it really is starting to feel like Autumn.  

This cake is also an excellent way to use up any too-ripe bananas that may be perched on your counter getting browner by the minute.  So go ahead, make your house smell like Fall.

Banana Walnut Cake Ingredients:

2 c walnut pieces

1 stick butter, cold cut into small pieces

1/2 c brown sugar

3 ripe bananas

2 eggs

1/3 c cream cheese

1 tsp vanilla

1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour

1 c all purpose flour

1 Tbsp baking powder

1/2 tsp sea salt

Directions:  Preheat your oven to 350 degrees.  Grease a 9 inch round cake pan with butter.  Place the walnut pieces on a baking sheet and toast in the oven until fragrant, about 15 minutes.  Once cool place 1 cup of the walnuts in a food processor for about 15 seconds.  Finely chop the remaining of walnuts and set aside.

In a large bowl, cream together the butter and sugar on medium-high speed for about 3 minutes.  Add the bananas and mix until the bananas are broken down.  Gradually add the eggs, cream cheese and vanilla.  Once all of the wet ingredients are well mixed you can start to slowly add the ground walnuts, the flours, baking powder and salt.  Pour into the prepared pan and evenly sprinkle the reserved cup of chopped walnuts over the top of the batter.  Bake for about 50 minutes or until a toothpick comes out clean.  Allow to cool before serving.  We especially enjoyed it with hot caramel drizzeled over each slice.

Brown Butter Pound Cake Petit Fours

Yummmmm.  MaMa says I start drooling every time I look at these.  We all thought MaMa was a bit crazy for trying to make Petit Fours, but she was determined and she did it!  Petit Fours were the challenge she chose this month as a part of the Daring Bakers Challenge.  As always, her take on the challenge was to make the recipe with whole wheat flour instead of the all purpose flour the recipe called for.  She spent a lot of time making these little guys and to be honest, there were only a few that were photo worthy, so we won't be posting the complete recipe for the Petit Fours, we'll only be posting the recipe for the pound cake that was used.  We just wanted to show you how creative you can get.  Cooking with whole grains doesn't have to be boring.

One of the issues MaMa had with making the Petit Fours was the beautiful weather we've been having.  It's just too warm to be working with ice cream and chocolate glaze.  The ice cream would melt too quickly and the chocolate glaze wouldn't thicken enough because of the heat...at least that's the excuse she's giving us.  So these little guys spent a lot of time in our freezer.

The pound cake that sandwiched the layer of ice cream was devine.  It smelled wonderful and it was complete torture that MaMa made me wait until the petit four were all done before I could try it.  So here's the recipe as we made it...

Brown Butter Pound Cake
Ingredients:

19 Tbsp unsalted butter
just under 2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour (see directions below)
4 Tbsp corn startch
1 tsp baking powder
1/2 tsp salt
1/2 c packed brown sugar
1/3 c granulated sugar
4 large eggs
1/2 tsp vanilla extract

Directions:  Preheat the oven to 325 degrees.  Butter and flour a 9x9 pan.

Place the butter in a 10 inch skillet over medium heat.  Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty (and oh, does it smell good!).  Pour into a shallow bowl and chill in the freezer until just congealed, approx 15-30 minutes.

In a 1 cup measuring cup, place 2 Tbsp of cornstarch and fill the rest of the measuring cup with Joseph's Grainery Soft White Whole Wheat Pastry Flour.  Empty this into a medium sized bowl.  Repeat with the remaining 2 Tbsp of cornstarch.  Then whisk together with the baking powder and salt.

Beat the brown butter and sugars together until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, mixing well.  Add the vanilla extract.  Slowly stir in the flour mixture at a low speed until just combined.

Scrape the batter into the greased pan.  Smooth the top by rapping the pan on the counter.  Bake until golden brown and when a toothpick inserted into the center comes out clean, about 30 minutes.  Allow to cool completely, so it won't crumble.

Is it done yet?  The pound cake itself didn't take that long, it was all the freezing that took forever.  MaMa started these on a Friday afternoon and didn't finish them until Sunday.  I sneaked a few chocolate chunks while MaMa was making the chocolate glaze.  I didn't think she saw me, but apparently her camera did.  Like my bed head?

This was our preferred method for eating the scraps and any of the petit fours that melted before they were dipped in the glaze.  The extra glaze sure worked well as a hot fudge sauce.  :)

Chocolate Vinegar Cake

I promise, it tastes MUCH better than it sounds!

Yes, there's a reason there is a piece missing.  :)  I just didn't quite understand that this cake was for my friend Kate (who broke her arm...see yesterday's post) and her family.  I just had to have a taste and MaMa was trying to get everything ready to take to Kate's house, so she gave me a piece to keep me busy while she finished up in the kitchen and got everything loaded into the car.  It was a good distraction, because it was delicious.  It kept me busy for at least 10 minutes, which is saying a lot for a two year old.

You otta try this one.  MaMa says that it is easy to make and it tastes delicious.  It is my DaDa's favorite cake and he asks for MaMa to make it each year for his birthday.

Chocolate Vinegar Cake

by Joseph's Grainery

FULL POST    PRINT    EMAIL    TEXT   PREP: 5 MIN COOK: 40 MIN Keywords: cake dessert soft white whole wheat pastry flour

Tastes so much better than it sounds

Ingredients

• 2 Tbsp Vinegar
• 3 c  Joseph's Grainery Soft White Whole Wheat Pastry Flour
• 2 c sugar
• 6 Tbsp cocoa powder
• 1 tsp salt
• 2 tsp baking soda
• 3/4 c vegetable oil
• 2 c water
• 2 tsp vanilla

Instructions

• Preheat the oven to 350 degrees.
• Mix all of the ingredients together, place in a non-stick bundt pan and bake for 40 minutes.
• Sprinkle with powdered sugar

Blueberry Whole Wheat Coffee Cake

MaMa found a killer deal on blueberries, so we've been having all sorts of fun trying out recipes that call for blueberries.  You've gotta love the summertime for all of the fresh produce!  Not only were the blueberries a great deal, but they also tasted wonderful and were easy to bake with.  The first of our blueberry recipes (that we'll share with you...we did have a flop) is a whole wheat coffee cake that features blueberries.  What a fun treat on a summer evening.  Here's the recipe:

Ingredients:

1 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 c all purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 sticks butter, softened
3/4 c brown sugar
1/2 c sugar
3 eggs
1 c milk
1/2 c blueberries
Topping -
1/2 c blueberries
1/4 c sugar
1/2 tsp cinnamon
Directions:

Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan. In a medium bowl, whisk together the dry ingredients; set aside. Mix together the butter and sugars on a medium-high speed until fluffy. Then add the eggs, one at a time, reduce the speed of the mixture and add half the dry mix and half the milk, then add the remaining dry ingredients and milk. Toss the blueberries in 1 tsp of flour to coat and then fold into the mixture.

Pour the batter into the 9x13.  Randomly scatter the blueberries over the top of the batter, then sprinkle with the sugar and cinnamon.

Bake for 45 minutes. Let cool before serving. Add additional blueberries to garnish.

This recipe was inspired by a post we saw on BrownEyedBaker.

Gingerbread Cake

My Grandpa loves anything with ginger in it!  He would have loved this cake, had he gotten a bite of it, but it was gone before he had a chance!  We admit, this photo doesn't make it look like much, but this cake is absolutely devine!  Especially when you add the cream cheese frosting.  Oh, my!  You'll definitely want to give this recipe a whirl.

Ingredients: 

1 1/4 c Joseph's Grainery Hard Red Whole Wheat Flour

1 c all purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp allspice

1 tsp black pepper

1 tsp cinnamon

1 tsp finely ground coffee

1 tsp nutmeg

1/2 stick butter, melted & cooled

1 c sour cream

3/4 c brown sugar

1/2 c unsweeted applesauce

1/4 c molasses

1 egg

2 tsp ground ginger

Directions:  Preheat the oven to 350 degrees.  Lightly grease a 9 inch round cake pan.  Sift the dry ingredients, including the spices into a large bowl.  In a seperate bowl whisk together the wet ingredients.  Then combine the wet and dry ingredients.  Pour the batter into the cake pan and smooth out the top. 

Bake for about 35 minutes, or until a toothpick inserted in the middle comes out clean.  Allow to cool slightly before icing.

For the frosting: 

Combine 4 oz cream cheese (softened), 1/2 stick unsalted butter (softened) in a medium bowl.  Beat with an electric mixer until light and fluffy.  Gradually add 2 c of powdered sugar, 1 Tbsp of milk and 1/2 tsp of vanilla.

This recipe was inspired by one found in Good to the Grain: Baking with Whole-Grain Flours.

Apple Coffe Cake

Let's just get right to the point.  This coffee cake was AMAZING!  It was moist, flavorful and not too crumbley.  Plus MaMa and I had a lot of fun in the kitchen while we were mixing, stirring and baking this yummy delight.  I couldn't keep my fingers out of it, they just kept finding their way from the gooey batter straight into my mouth!  Unfortunately, I think MaMa caught me with her ever ready camera...

No one will notice if I just stick my finger in real quick.

Mmmmm, now that's good and I don't think anyone saw me. :)

We took this to a meeting the following morning and everyone who was lucky enough to get a piece said it was delicious.  My friend Lillian got a piece and she said, "yummy muffin"...that's a lot coming from us two year olds. 

Apple Coffe Cake

by Joseph's Grainery

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Tender chunks of apple top this scrumptious coffee cake.

Ingredients

• 2 large apples
• 1/4 stick butter
• 2 Tbsp sugar
• 1/2 tsp cinnamon
• 3/4 c all purpose flour
• 3/4 c Joseph's Grainery Hard Red Whole Wheat Flour
• 3/4 c Joseph's Grainery Soft White Whole Wheat Flour
• 1/3 c sugar
• 1/3 c brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 stick butter, melted
• 1 c buttermilk
• 1/4 c sour cream
• 1/4 c applesauce (preferrably unsweetened)
• 1 egg

Instructions

• Preheat the oven to 350 degrees. Grease a 9x9 or 9 inch round pan.
• Peel, quarter and core the apples. Cut each quarter into thirds and then slice into candy-corn shaped pieces.
• Melt 1/4 stick of butter, 2 Tbsp sugar and 1/2 tsp cinnamon in a skillet over medium high heat. Add the apples and toss to coat. Let them sear for a minute, then cook for about 10 minutes until they are tender and caramelized. Once they are tender, remove them from the heat and set aside for later.
• Whisk together the wet ingredients, then add the dry ingredients making sure they are thoroughly combined.
• Pour the batter into the prepared pan and top with the carmelized apples.
• Bake at 350 for approximately 40 minutes.

The house smelled heavenly as this was baking.  Our mouths were watering with anticipation, but we had to wait until the following morning before we were able to sample it.  Talk about torture. 

This recipe was adapted from the original found in Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce