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Both raw-sugar layer cakes had a moist and uniform crumb and were fluffier than the cakes made with granulated sugar. But the other baked goods didn’t fare as well. The raw-sugar muffins were denser and slightly squatter and tougher than those made with granulated sugar.
These raw/coarse sugars do have a good flavor that is not unlike a light brown sugar and they can be a nice addition to a recipe – particularly to a batch of cookies. One tweak you can make when using raw sugar is to add a couple of teaspoons of water to a recipe to get back a little of that lost moisture.
To ensure success across the board, we recommend simply measuring and then grinding raw sugars in a spice grinder until fine and powdery before using them in baking recipes that call for granulated sugar.
When using sugar in a recipe that doesn’t require creaming, such as sweetening a pie filling, white sugar and raw sugar can be interchanged without any impact on the finished product. These raw/coarse sugars do have a good flavor that is not unlike a light brown sugar and they can be a nice addition to a recipe – particularly to a batch of cookies.
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