Bakers: trying to achieve rough cake texture
I've been working on and off trying to achieve the taste and texture of "tea cakes" - cupcake-type, not the cookies. They used to be made by several bakeries in L.A, Ca. and made with buttermilk & other ingredients. I have finally found a very close recipe that is almost the exact taste. However, the texture was very soft, had small holes and didn't attain that rough texture I'm trying to emulate. It consists of cake flour, eggs, buttermilk, brown & white sugars and a wee bit more. It first called for beating the eggs, sugars, vegetable oil & & vanilla for 6 minutes, then adding the flour, buttermilk & baking soda for an add'l min. or so, just till mixed. I definitely want a rougher, larger-wholed texture ... more like carrot cake, perhaps. If I use all purpose flour instead of sifted cake flour and/or beat the mixture for far less than the 6 min. called for, might I get what I'm looking for? If not, any suggestions?? Thanks so much.