Wholewheat Multigrain Pineapple Upside Down Cake with Strawberries

Each time I saw an ‘upside-down’ cake, I was tempted to bake one, mainly because it is such a pretty cake! And when I saw this Pineapple Upside down Cake, I was smitten ❤ Have-to-bake-kind smitten. ( Will do this fully loaded version soon! )Multigrain Pineapple Upside Down Strawberry Cake.jpg
Now, since I am baking so much off late (and because my family needs dessert after dinner every Single night! ) I have made whole-wheat aata my new best friend.
I baked this Multigrain wholegrain pineapple upside down cake last night. Had no cherries, so used up the box of strawberries I had in the fridge. The cake is mildly sweet, with strawberries thrown into the batter for nice texture and flavour. I served it dusted with sugar and a drizzle of low fat cream. The boys cleaned their plates and went for seconds ( and thirds. Sigh…so much for healthy 😛 )

I baked it in a 8 ½ x 4 ½ loaf tin and took almost 40 minutes to bake. The next time around I am baking this is a 9 inch round tin. Although delicious, I felt the cake layer under the pineapples should be thinner.

Preparing the pan and the topping
Line a 9 inch round cake pan with parchment and brush spread 2 Tbsp melted butter all over the base.
Sprinkle 2 Tbsp brown sugar over the butter.
Arrange pineapple slices over the sugar and stick a strawberry (or a cherry) in the middle of each pineapple ring, Set the pan aside and prepare the batter.

The cake
4 Tbsp butter
50 grams brown sugar
50 grams white granulated sugar (powdered)
1 large egg
½ tsp vanilla or pineapple extract
1 cup plus 2 tsp multigrain flour/aata
¾ tsp baking powder
½ tsp baking soda
1/3 cup milk, at room temperature
½ cup chopped strawberries
3-4 pineapple slices ( I used canned pineapple)

Preheat the oven at 180C.
Whisk one cup of flour, baking powder and baking soda in a small bowl.
In a medium sized bowl, whisk together the sugars and butter till creamy.
Add the egg and vanilla (or pineapple) extract and incorporate them into the mixture.
Add the flour in two batches alternating it with the milk and mix, Do not over-mix.
Toss the chopped strawberries in 2 tsp of flour and gently fold them into the mixture.
Pour the batter in the prepared tin and bake for 30-35 minutes or till a toothpick inserted comes out clean.
Let cool in the pan for 15 minutes and then invert in a plate with sides, to catch the caramel drizzle on the top of the cake.
Gently peel off the parchment.
Serve warm dusted with a touch of powdered sugar and a drizzle of cream on the side

 

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Soft and Moist Multigrain Orange Cakelettes and muffins with Jaggery and Honey

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I am told I bake a lot! Guilty as charged 😛
How do I manage to do it so regularly, I am asked. I don’t buy bread, biscuits and cookies from the store at all, I say. This way I know, I am giving my family good food where I can control the sugar and use fresh ingredients and have them enjoy preservative-free goodies!  And of course baking is such a pleasure (read addiction!)
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Off late I have been increasingly using  aata (whole wheat flour) in my breads and maida (all purpose flour) breads are a rare treat. I had been itching to bake an aata cake, but was sceptical of the outcome. What if it is too dense or heavy and is rejected by the boys totally…..Then I saw these gorgeous mini-cakes on Deeba’s beautiful blog Passionate about Baking and my fears vanished! In fact, I could not NOT bake them. I just had to 😀

I traded the whole wheat flour for multi-grain flour, (a blend I use for making chapatis at home) and added lots of orange juice along with the zest and some yogurt. The little cakelttes were polished with gusto. I am going to be baking a lot more with aata and multi-grain flour now. Thanks Deeba! The honey and jaggery (gud) along with the hint of spices lend  a warm, homey flavour to the cakes. They makes for a perfect snack with a glass of cold or hot milk; or with chai or coffee or with a dollop of ice cream. They are pretty darned good even by themselves!

Alright then! Here is how I made it-

This makes 12 cupcakes or 6 cakelettes

200 grams multi-grain flour/ whole wheat flour (I used a blend of wheat,jowar,bajra and ragi)
1 tsp baking powder
½ tsp baking soda
115 grams butter,melted ( I used home-made white butter)
160 grams jaggery (gud)
3 tbsp water
100 grams honey or brown sugar
2 large eggs
1 ½ tsp vanilla
½ cup orange juice, freshly squeezed
2 Tbsp yogurt/curd/dahi
2 Tbsp orange zest
1 tsp cinnamon powder
½ tsp ginger powder
1 pinch of pepper or garam masala powder

Break the jaggery into small chunks and put it in a microwave proof bowl along with 3 Tbsp water. Heat for a minute, stir and heat again. The jaggery will melt completely and you get a golden liquid. Let cool.
Line a 12 cavity cupcake pan and pre-heat the oven to 180C.
Add the baking powder and baking soda to the flour and mix well. Put aside.
In a large bowl, add the melted jaggery syrup, butter, honey, cinnamon, ginger powder and pepper and mix well with a whisk.
Add the eggs one at a time whisking after each addition.
Whisk in the vanilla, orange juice, orange zest and curd.
Add the flour and mix till the dry traces of the flour disappear. Do not over-mix.

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Scoop the batter into the muffin pan and bake for 20-25 minutes or till a toothpick inserted in the middle of the muffin comes out clean.
If desires, brush with some orange juice and sugar syrup while warm.
Watch the cakelettes/muffins vanish in a jiffy 😀

Happy Baking
Cheers!
Garima
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