I'm not a white/yellow cake fan; i prefer nut tortes; i like cakes w/ texture and not all white flour. I'll soon be making Maida Heatter's Blueberry Surprise Cake, which is all white flour w/ a middle layer of blueberries, and ch.pecans added to the top layer.Do you think adding ch./ground oats and or cornmeal to the batter- might help my goal, and be a flavor improvement, or no?(if so, substitute equal amounts or......?) Add or substitute something else? maybe 1/2 wh wht flr, 1/2 white? I looked in Good to the Grain, but she mentions a number of flours I don't have on hand.
Thanks much for your help.