A few years ago, I came across a recipe for "nubby apple cake" in my mother's old recipe collection. While I didn't remember her making it, the recipe sounded so good that I wanted to make the cake immediately. And so I did!
For the past few years, I made the cake with white rice and sweet rice flour. Since I'm transitioning to baking with more whole grains and less rice, I gave the recipe a whole grain makeover.
Out when the rice flours and in came whole grain sorghum and millet flour. The resulting cake bursts with apple flavor and is now supported by the nutty, subtle flavors of the whole grains.
It's a change I'm glad I made! The whole grains, I must say, took the cake from really good to great!