Wednesday, June 4, 2008

A Tale of Two Cakes

We're still eliminating away in our house, but tonight we had company. I wanted to make a dessert, but I decided that I would make the same cake (a really yummy strawberry cake) 2 ways - one using all the usual ingredients, another dairy, egg and wheat free.
I had a wonderful helper, Doodle, who was incredibly excited about the baking challenge.
I realize the cakes look a little different. The truth is that I only had one pie plate, and to add to the imperfection Doodle wanted to place strawberries on the top. So, I went with it and didn't particularly care that one wasn't as pretty as the other.
In the end I was pleasantly surprised by how the healthy version turned out. I'm putting the recipe below with the stuff I changed.
But while I was in my soon-to-be-renovated kitchen taking pictures I had to take a picture of our cereal collection.
I was laughing today when I filled our pantry because all of our stuff is organic or healthy or both.
The Count Chocula and Cocoa Puffs, etc have been replaced by homemade granola and various bran cereals.
You'll note all the bags of coffee. I am most certainly not cutting coffee out of my life!

Strawberry Cake - with replacements

6 tbsp unsalted butter, softened (replaced butter with shortening)
1 ½ c flour (replaced with 3/4 cup rice flour and 3/4 cup spelt flour)
½ tsp baking powder
½ tsp salt
1 cup plus 2 tbsp sugar (replaced with organic raw can sugar and cut down to 3/4 cup)
1 large egg (egg replacer)
½ c milk (replaced with soy/rice milk)
1 tsp vanilla
1 pound strawberries, hulled & halved

Preheat oven to 350*. Butter a 10-inch pie plate.
Sift flour, baking powder and salt together in a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on medium-high speed until pale and fluffy (about 3 minutes). Reduce speed to medium-low. Mix in egg, milk and vanilla.

Reduce speed to low; gradually mix in flour mixture.
Transfer batter to buttered pie plate.
Arrange strawberries on top of batter, cut sides down and as close together as possible.
Sprinkle remaining 2 tbsp sugar over berries.

Bake cake 10 minutes @ 350*.
Reduce oven temperature to 325*. Bake cake until it is golden brown and firm to touch (about 1 hour)

Let cake cool in pie plate on a wire rack.
Cut into wedges
Can be stored at room temperature, loosely covered up t 2 days.


Multi-tasking Mommy said...

Both cakes look delish!

Steph said...

Yum! Thanks for sharing the recipe! I love to cook and bake and will definitely be testing out both versions (my mom can't eat gluten so the wheat substitutions help)

Lauren said...

The cakes look wonderful, but just know that if gluten is a (possible) issue, Spelt is NOT gluten free. It is a low-gluten grain, but doesn't work if you need to be completely gluten free. Hope this helps!