Fresh Milled Flour Granny Cake
Moist, flavorful, and easy to make, this Granny Cake is made with fresh milled flour and reduced sugar for a healthier and delicious treat.
Ingredients
Cake:
- 2 cups (240g) fresh milled flour I used 120g hard white wheat & 120g soft white wheat
- 3/4 cup sugar or granulated sugar-free sweetener I used 1/2 cup allulose & 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs slightly beaten
- 1 can crushed pineapple in juice
First Topping:
- 1/3 cup sucanat or brown sugar
- ¾ cup walnuts chopped
Second Topping:
- ¾ cup evaporated milk
- ½ cup butter 1 stick
- 1/2 cup sugar or granulated sugar-free sweetener I used 1/4 cup allulose & 1/4 sugar
- 1 teaspoon vanilla
Instructions
- Grease a 9 x 13 pan. Set aside.
- Prepare fist topping ingredients. Combine sucanat (or brown sugar) and chopped walnuts in small bowl. Set aside.
- Add flour, sugar, allulose or other sweetener (if using), baking soda and baking powder in large mixing bowl. Whisk to combine dry ingredients. Add the eggs and crushed pineapple (including liquid). Mix with wooden spoon or spatula until liquid is incorporated and there are no dry patches remaining.
- Preheat oven to 350°F. Allow batter to rest for 10-15 minutes until oven comes to temperature.
- Pour batter into prepared pan, spreading evenly. Sprinkle first topping (sucanat and chopped walnuts) over cake batter. Bake at 350 degrees for 40-45 minutes, or until toothpick inserted inside comes out clean.
- About 5-10 minutes before cake should be done, add evaporated milk, butter, sugar, allulose or alternative sweetener (if using), and vanilla to medium saucepan. Cook at medium low heat until it comes to a boil. If it starts boiling before cake is done, lower heat to lowest temperature and keep warm until cake is done. Once cake is done, remove from oven and pour liquid evenly over the hot cake. Allow cake to cool before serving.
Notes
Why not preheat the oven before making the batter, as usual?
I’ve learned fresh milled flour performs best when allowed to hydrate for a few minutes before baking. That’s why I make the batter and then heat the oven. Those few minutes while the oven preheats give the flour time to absorb moisture. You can also preheat the oven first and simply wait 10 to 15 minutes after mixing before baking.
Can I make other substitutions?
This recipe is very flexible. The original recipe calls for all-purpose flour, which is what I used for years. I have also used a gluten-free all-purpose blend successfully, swapped one-to-one. You can use all white sugar or use your preferred sweetener for the cake and liquid topping. Just keep in mind that with any substitution, the taste and texture will vary slightly. When in doubt, start by swapping out just a portion of the amount called for.
How do I store leftovers?
I like to store any leftovers in the refrigerator in a covered container for up to five days. If you want to store it for longer, you can freeze it. Wrap it well to avoid freezer burn, and thaw it in the fridge. Let if come to room temperature before serving. If you're in a hurry, you could certainly warm individual pieces in the microwave (thawed, if previously frozen) for a few seconds.
Tried this recipe?Let us know how it was!