I'm probably waaaay to new to cake baking to try to start changing up recipes, but I've got a request from a friend to make a peach cupcakes. I've got a go-to yellow cake recipe that I'd like to simply add peach puree and/or homemade peach freezer jam to.
The recipe is my adaptation of King Arthur Flour's Classic Yellow Cake
- 1 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons canola oil
- 2 large eggs
- 1 tablespoon vanilla
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 2/3 cups AP flour
- 1 cup sour cream
It is made the normal creaming way. It makes my idea of a very good cupcake. I'm thinking that adding the puree/jam straight up would mess with the leavening and the sugar ratios. I also refuse to buy off season, rock hard, overly expensive fresh peaches for this LOL! I've got home canned peaches and home frozen peaches, plus the homemade jam.
My gut instinct is to add a half cup each puree and jam, reduce the sugar by 1/4 cup and increase the flour by 1/3 cup and baking soda by 1/4 tsp. Thoughts?
i don't think there's any age requirements on recipe testing
here's a thread for strawberry recipe tweaking and in the 8th post she adds more flour and has success
it's a little different base formula but the same idea of making fruit preserves work in a cake
food for thought
K8memphis... trust me, I've got plenty of age behind me ;) I'm just really new to the world (and science) of cake baking. I've been a yeasty girl for years...you can seriously throw whatever at yeast and it'll stick. Cakes, well, that method doesn't work out so well I'm finding! I'm glad to see that the addition of flour helped the other poster. That lets me know my mind is on the right track.