Apple walnut tea cake
Cakes
For this cake, the technique is to cut the fat into the flour, then gently mix in the wet ingredients. Cutting the fat into the flour creates small pockets of air in the finished tea cake as it bakes, yielding a lighter, more tender crumb. This technique is especially well suited to whole-grain or high-extraction flours, which tend to give more dense results. The goal is to offset dense texture with careful technique. The recipe also incorporates cultured dairy in the form of kefir cream or buttermilk as well as natural leaven to add additional flavor.
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