Pre-Soaked Sour Cream Whole Wheat Pound Cake
This is a recipe given to me from a friend, but I have adapted it quite a bit for easier digestion and nutritional benefit. Please feel free to experiment with it yourself. So far it seems pretty flexible with experimentation. I am pretty sensitive to both cow dairy and gluten so I bake this cake for a treat for my hubby and for friends! See the following article if you are unfamiliar with pre-soaking grains: Why Soak Grains and Seeds?
The following day or several hours before you intend on eating the cake pre-soak the following in a bowl, well combined:
- 1/2 Cup extra virgin coconut oil
- 1/2 Cup butter, softened
- 1 Cup or 8 oz package of Cream Cheese, softened
- 1 Cup Rapadura or Sucanat
- 1 1/2 Cups unbleached white flour
- 1 1/2 Cups whole wheat flour
Please note: You are welcome to add additional whey or lemon juice but the sourness of the cream cheese should create a good break-down environment for the flour.
The next day or at least 7 hours later, blend together in larger bowl:
- 1/2 Cup additional Rapadura
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla
Once well combined, stir in the pre-soaked flour mixture a little at a time until smooth but do not over mix.
You are welcome to stir in chocolate chips, poppy seeds, or dried fruit at this point.
Pour thick batter into greased and floured bundt pan (I have used all sorts of pans too and they work pretty well.)
Bake at 300 degrees for 1 1/2 hours. Enjoy with butter or just plain!
Pre-Soaked Sour Cream Whole Wheat Pound Cake
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