I have a question about the recipe "Almond Coffee Cake" from Sarah Jampel. WW pastry flour??
Are you asking whether you can sub whole wheat pastry flour for the ap flour in this recipe? I wouldn't. Almond is a fairly delicate flavor, and the flavor of the whole wheat flour is likely to upstage it. I'm making this cake this weekend -- thanks for calling it to my attention - and can let you know after I've tasted it if I think it could withstand the WW flour.
vicky, yes, almond is delicate, but you certainly could use 50% whole wheat or white whole wheat. Pastry flour however is used for pastry dough, not cake, so I'd use the non-pastry flours.you could also put in some fine cornmeal if you like a little gritty texture. I'd be tempted to try 25%. I used 50% in these cookies, but that's grittier.