California Raisin Granola Mini Cake Log

AuthorCalifornia Raisins
Rating

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.

California Raisin Granola Mini Cake Log
Yields1 Serving
Makes 11 mini cakes
CALIFORNIA RAISIN SOAKER
 200 g California Raisins
 600 g Water
BATTER
 400 g All-Purpose FlourBakers % - 100.0
 160 g Sugar, dark brownBakers % - 40.0
 160 g Sugar, white refinedBakers % - 40.0
 12 g Baking PowderBakers % - 3.0
 4 g Baking SodaBakers % - 1.0
 8 g Salt, iodizedBakers % - 2.0
 8 g Cinnamon PowderBakers % - 2.0
 260 g Unsalted Butter, melted and cooledBakers % - 65.0
 200 g Whole Milk (A), full creamBakers % - 50.0
 240 g Whole EggsBakers % - 60.0
 100 g HoneyBakers % - 25.0
 12 g Vanilla ExtractBakers % - 3.0
 200 g GranolaBakers % - 50.0
 80 g Whole Milk (B), (full cream)Bakers % - 20.0
TOPPING
 44 pcs California Raisins
 200 g Cream Cheese, softened
 40 g Confectioners’ Sugar
 6 g All-Purpose Cream
 Granola (optional)
California Raisin Soaker
1

In a bowl, mix together California Raisins and water.

2

Cover and let it soak for at least 30 minutes.

3

Drain and set aside.

Granola Hydration
4

Put granola in a bowl.

5

Add milk (B) and stir until milk is fully absorbed.

6

Set aside.

Topping
7

In a stand mixer fitted with a paddle attachment, mix cream cheese, confectioners’ sugar and all-purpose cream, until smooth.

8

Refrigerate before use.

Batter
9

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.

10

In a bowl, sift together dry ingredients: all-purpose flour, brown sugar, white sugar, baking powder, baking soda, salt, and cinnamon powder. Set aside.

11

In another bowl, combine liquid ingredients: butter, milk (B), eggs, honey and vanilla extract. Stir until blended, set aside.

12

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.

13

Continue mixing at medium speed for 1 minute until fully blended.

14

Using a flexible spatula, fold in hydrated granola and California Raisins until fully blended.

15

Pour batter into prepared mini cake loaf pans.

16

Bake until a tester comes out clean, about 30 to 35 minutes.

17

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

18

After cooling, top with cream
cheese topping, granola and California Raisins.

CategoryCooking Method,

Ingredients

Makes 11 mini cakes
CALIFORNIA RAISIN SOAKER
 200 g California Raisins
 600 g Water
BATTER
 400 g All-Purpose FlourBakers % - 100.0
 160 g Sugar, dark brownBakers % - 40.0
 160 g Sugar, white refinedBakers % - 40.0
 12 g Baking PowderBakers % - 3.0
 4 g Baking SodaBakers % - 1.0
 8 g Salt, iodizedBakers % - 2.0
 8 g Cinnamon PowderBakers % - 2.0
 260 g Unsalted Butter, melted and cooledBakers % - 65.0
 200 g Whole Milk (A), full creamBakers % - 50.0
 240 g Whole EggsBakers % - 60.0
 100 g HoneyBakers % - 25.0
 12 g Vanilla ExtractBakers % - 3.0
 200 g GranolaBakers % - 50.0
 80 g Whole Milk (B), (full cream)Bakers % - 20.0
TOPPING