If you’re a coffee drinker, I think you’ll swoon over one of these cakes with your coffee.
By Faith Gorsky
Sicilian Sunrise Cakes
- Total Time: 35 minutes
- Yield: 10 1x
Description
If you’re a coffee drinker, I think you’ll swoon over one of these cakes with your coffee.
Ingredients
Scale
- 1 cup (115 g) whole wheat pastry flour
- 1 cup (140 g) yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) Fiori di Sicilia-Inspired Syrup
- 1/2 cup (120 ml) pistachio oil (such as Vom Fass)
- 2 large eggs
- 3/4 cup (180 ml) milk (I used 1%)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400F; line 10 wells in a jumbo-sized muffin tray with paper liners (or butter and flour the wells).
- Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl; set aside.
- Whisk together the Fiori di Sicilia-Inspired Syrup and oil in a large bowl; whisk in the eggs, and then the milk and vanilla.
- Pour the dry ingredients into the wet all at once, and stir until just combined, being careful not to over-mix.
- Pour the batter into the prepared muffin tray and bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 20 to 25 minutes.
Notes
Other Sized Muffins or Loaves: You could also bake these in a regular-sized muffin tray, mini muffin tray, or loaf pans; if you do so, be sure to adjust the cooking time accordingly.
- Prep Time: 10 mins
- Cook Time: 25 mins
What is this Syrup