I want to try and duplicate a famous bakery's cupcake that they sell. It's TAN colored cake with TAN icing/glaze (almost looks poured on) - VERY MOIST. They call it "Tea Cakes" but I suspect it's perhaps really a Caramel Cake recipe that they renamed. I must admit I've never eaten Caramel cake but I am assuming I'm on the right track. One of the characteristics is that the cake is "rough" - large, open texture - similar to banana cake or maybe carrot cake. I know that it has buttermilk in the ingred., that's the only ingred. I know for sure. So, what method or ingred. would help insure that the texture is rough and NOT smooth like a typical cake or pound cake or chiffon cake? And no, these Tea Cakes are not like the cookies by the same name. Thanks so much.
You might get more responses if you named the famous bakery....
I know that all purpose flour recipes yield a larger crumb than cake flour recipes.
However, do you think the bakery might be using a quick bread recipe (which would have a coarser crumb than a cake recipe)?
Tea cake recipes: