GERARDO S. MENDOZA
Enjoy the taste and health benefits of crunchy granola rich in honey, toasted oats, and California Raisins. This cake loaf is made with butter, eggs, fresh milk, a tinge of vanilla and cinnamon flavors, and enriched with moist and juicy California Raisins. It is a perfect match for your favorite tea or coffee anytime of the day.
In a bowl, mix together California Raisins and water.
Cover and let it soak for at least 30 minutes.
Drain and set aside.
Put granola in a bowl.
Add milk (B) and stir until milk is fully absorbed.
Set aside.
In a stand mixer fitted with a paddle attachment, mix cream cheese, confectioners’ sugar and all-purpose cream, until smooth.
Refrigerate before use.
Preheat the oven to 180 ̊C. Grease and line eleven (11) 5 x 2.5 x 1.5-inch mini cake loaf pans with parchment paper.
In a bowl, sift together dry ingredients: all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, and cinnamon powder. Set aside.
In another bowl, combine liquid ingredients: butter, milk (B), eggs, honey and vanilla extract. Stir until blended, set aside.
Put liquid and dry ingredients in the mixing bowl of a planetary cake mixer. Using the paddle attachment, mix at slow speed for 30 seconds, then scrape down.
Continue mixing at medium speed for 1 minute until fully blended.
Using a flexible spatula, fold in hydrated granola and California Raisins until fully blended.
Pour batter into prepared mini cake loaf pans.
Bake until a tester comes out clean, about 30 to 35 minutes.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
After cooling, top with cream
cheese topping, granola and California Raisins.
Ingredients
Directions
In a bowl, mix together California Raisins and water.
Cover and let it soak for at least 30 minutes.
Drain and set aside.
Put granola in a bowl.
Add milk (B) and stir until milk is fully absorbed.
Set aside.
In a stand mixer fitted with a paddle attachment, mix cream cheese, confectioners’ sugar and all-purpose cream, until smooth.
Refrigerate before use.
Preheat the oven to 180 ̊C. Grease and line eleven (11) 5 x 2.5 x 1.5-inch mini cake loaf pans with parchment paper.
In a bowl, sift together dry ingredients: all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, and cinnamon powder. Set aside.
In another bowl, combine liquid ingredients: butter, milk (B), eggs, honey and vanilla extract. Stir until blended, set aside.
Put liquid and dry ingredients in the mixing bowl of a planetary cake mixer. Using the paddle attachment, mix at slow speed for 30 seconds, then scrape down.
Continue mixing at medium speed for 1 minute until fully blended.
Using a flexible spatula, fold in hydrated granola and California Raisins until fully blended.
Pour batter into prepared mini cake loaf pans.
Bake until a tester comes out clean, about 30 to 35 minutes.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
After cooling, top with cream
cheese topping, granola and California Raisins.