I don’t use whole wheat flour nearly as much as I should. There, I said it. So when I received received my shipment of 1847 flours I knew immediately that I had to make it my mission to work with the “Run of the Mill”whole wheat blend. I’ve been sorting through my cookbooks recently and was leafing through a binder of recipes I have from years and years ago, when I first started cooking and baking, and came across the perfect recipe for this flour – a simple upside down cake (originally with apples) from a school fundraising cookbook (from, err… the 70s – how’s that for dating me?). It’s a very basic recipe that calls for self-raising flour so it actually didn’t work well as written when I subbed in the whole wheat flour. It’s now been through a few iterations – an apple upside down cake I was very happy with…
and then, because rhubarb arrived in my Fresh City Farms delivery last week, I couldn’t NOT make this:
It’s definitely a cake on the denser side but it makes it a perfect breakfast cake (or, let’s face it, anytime!). The whole wheat flour adds a nuttiness to the flavour that works well with the fruit and because rhubarb is not so sweet, it’s not overly sugary, despite the faux-caramel in the fruit layer. It actually tastes really wholesome and I’m going to make a muffin version very soon!
- For the caramel:
- 57g (1/2 stick, 1/4 cup) unsalted butter
- 75g (1/3 cup) dark brown sugar
- For the cake:
- 300g rhubarb, trimmed
- 160g (1 cup) 1847 Run of the Mill Whole Wheat Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 110g (1/2 cup) granulated sugar
- 57g (1/2 stick, 1/4 cup) unsalted butter, room temperature
- 1 egg
- 2 egg whites
- 1 teaspoon vanilla
- 60mls (1/4 cup) whole milk
- Pre-heat oven to 350˚F.
- Grease the sides of a 9inch round cake tin.
- Heat the butter and brown sugar in a small pan over medium-high heat until the sugar has melted.
- Remove from the heat and pour into the prepared cake tin, making sure to cover the base evenly.
- Cut the rhubarb in the size/ shapes you want to cover the bottom of the cake tin. The rhubarb will shrink as it cooks so try to pack it fairly tightly.
- Combine flour, baking powder and baking soda in a small bowl.
- In a separate bowl (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter and sugar together until pale and creamy.
- Add the egg, then the egg white, mixing to combine thoroughly after each addition.
- Add the vanilla and mix to combine.
- Using a rubber spatula, gently fold in the dry ingredients until just combined.
- Add the milk and mix until smooth.
- Pour over rhubarb/ caramel, gently smoothing the top with an offset spatula.
- Carefully tap the tin on a hard surface to settle the batter over the fruit.
- Bake at 350˚F for 30 minutes or until a toothpick inserted into the centre comes out clean.
- Cool on a wire rack for 5 minutes then invert onto another wire rack, picking out any pieces of fruit that stick (there are usually a few) and replacing them gently on top of the cake.
- Allow to cool before serving.
- Perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
You could definitely glaze this if you choose – with some warmed redcurant jelly or apricot jam lightly brushed over. But the cake itself is fairly moist so I felt it didn’t need any more liquid. This was deemed by my neighbour (who “just happened” to be passing by as I was photographing this) “the best cake” he’s had in a while. And he eats pretty much everything I bake 😉 I really like this because it incorporated whole wheat flour, yet it rose beautifully and despite its “sturdy” nature, it definitely is a lovely light bite. Incorporating whole wheat flour into your baking has never been tastier!
Disclosure: 1847 Stone Milling provided me with samples of their flours and compensation in exchange for recipe development. All opinions are, as always, 100% my own.