Ingredient note: Whole-wheat pastry flour has less gluten than regular whole-wheat flour, making baked goods more tender while providing the nutritional benefits of whole grains. You can find it in natural-foods stores and large supermarkets. Store in an airtight container in the refrigerator or freezer.
Tip: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.
Note: Maple sugar is crystallized maple syrup. It has an intense maple flavor.
Equipment note: This cake can also be made in an 8-inch-square glass baking dish. In Step 3, melt the butter in a small pan or in a microwave and brush over the bottom of the baking dish. Continue with the recipe, baking the cake for 30 to 35 minutes.
Serving Size: 1 slice
341 calories; protein 4.7g; carbohydrates 66g; dietary fiber 4.7g; sugars 23g; fat 7.8g; saturated fat 3g; cholesterol 46.8mg; vitamin a iu 1274.1IU; vitamin c 1.9mg; folate 34.6mcg; calcium 72.9mg; iron 2mg; magnesium 23.3mg; potassium 415.5mg; sodium 276.5mg; thiamin 0.1mg; added sugar 22g.
1 starch, 1 fruit, 1 1/2 other carbohydrate, 1 fat