From:
This is a classic Depression-era cake... but it has made a resurgence due to its extreme allergy-friendliness!
Ingredients:
1 2/3 c. AP flour
1 c. brown sugar
1/4 c. cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. water
1/3 c. vegetable oil (I use canola)
1 tsp. vinegar
3/4 tsp. vanilla
1/2 c. chocolate chips (if desired)
Directions:
In food processor, stand mixer, or just by hand, blend flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat till smooth. Pour into greased and floured 8x8 pan. Sprinkle with chocolate chips, if desired. Bake 35 to 40 minutes or till a pick comes out clean. Cool in pan on rack.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Nov 17, 2011
Sep 16, 2011
Pumpkin Cake
Ingredients:
1 c. raisins
1 c. apple juice
2 1/2 c. flour
2 1/2 t. baking powder
2 t. baking soda
1 t. cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground allspice
1 t. salt
2 c. sugar
3/4 c. oil
1/2 c. applesauce
1 t. vanilla
15 oz. can pumpkin
4 eggs
Directions:
Place raisins in a small bowl. Cover with apple juice. Let sit for an hour, than drain and pat dry. Grease and flour a 13 x 9 pan or large bundt pan. Preheat oven to 350 degrees. In a medium bowl, combine all the dry ingredients. In a large bowl, combine the sugar and oil. Add the applesauce, pumpkin and vanilla. Stir thoroughly, then add eggs, beating after each one.
Stir raisins into the dry ingredients, using your fingers (if necessary) to make sure that all the raisins are separated. Gently stir dry ingredients into the pumpkin mixture until combined, but do not overmix. Pour into your prepared pan, and bake for 35 minutes (if 13 x 9 pan - will definitely take longer in a bundt).
Glaze if desired with powdered sugar, milk and cinnamon.
1 c. raisins
1 c. apple juice
2 1/2 c. flour
2 1/2 t. baking powder
2 t. baking soda
1 t. cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
1/4 t. ground allspice
1 t. salt
2 c. sugar
3/4 c. oil
1/2 c. applesauce
1 t. vanilla
15 oz. can pumpkin
4 eggs
Directions:
Place raisins in a small bowl. Cover with apple juice. Let sit for an hour, than drain and pat dry. Grease and flour a 13 x 9 pan or large bundt pan. Preheat oven to 350 degrees. In a medium bowl, combine all the dry ingredients. In a large bowl, combine the sugar and oil. Add the applesauce, pumpkin and vanilla. Stir thoroughly, then add eggs, beating after each one.
Stir raisins into the dry ingredients, using your fingers (if necessary) to make sure that all the raisins are separated. Gently stir dry ingredients into the pumpkin mixture until combined, but do not overmix. Pour into your prepared pan, and bake for 35 minutes (if 13 x 9 pan - will definitely take longer in a bundt).
Glaze if desired with powdered sugar, milk and cinnamon.
Sep 2, 2011
Blueberry Crumb Cake
From:
Her Royal Bloggity Highness, the Pioneer Woman
For the cake:
5 T. butter
3/4 c. sugar
1 egg
1/2 t. vanilla
2 c. AP flour
2 1/4 t. baking powder
1/2 t. salt
3/4 c. whole milk
2 c. fresh blueberries
For the topping:
6 T. butter
1/2 c. sugar
1/2 t. cinnamon
1/2 c. flour
1/4 t. salt
Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
Her Royal Bloggity Highness, the Pioneer Woman
(Photo from The Pioneer Woman)
IngredientsFor the cake:
5 T. butter
3/4 c. sugar
1 egg
1/2 t. vanilla
2 c. AP flour
2 1/4 t. baking powder
1/2 t. salt
3/4 c. whole milk
2 c. fresh blueberries
For the topping:
6 T. butter
1/2 c. sugar
1/2 t. cinnamon
1/2 c. flour
1/4 t. salt
Directions:
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
Oct 28, 2008
Applesauce Cake
Ingredients:
1 cup brown sugar
2 tbsp. butter
1 egg
1 cup unsweetened applesauce
1 tsp. vanilla
1 cup AP flour
½ cup WW flour
1 ½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
¼ tsp. ginger
1 cup raisins
1 cup walnuts, chopped
Directions:
In processor, blend sugar and butter. Add egg, applesauce and vanilla, mix well. Add flours and spices, mix well. Add raisins and nuts, blend just to combine. Pour into a greased 8x8 pan. Bake at 350° for about 35 minutes, or until a pick comes out clean. Cool for 10 minutes, then remove from pan and place on wire rack to finish cooling.
Note: can add toffee bits or butterscotch chips
1 cup brown sugar
2 tbsp. butter
1 egg
1 cup unsweetened applesauce
1 tsp. vanilla
1 cup AP flour
½ cup WW flour
1 ½ tsp. baking soda
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. nutmeg
¼ tsp. ginger
1 cup raisins
1 cup walnuts, chopped
Directions:
In processor, blend sugar and butter. Add egg, applesauce and vanilla, mix well. Add flours and spices, mix well. Add raisins and nuts, blend just to combine. Pour into a greased 8x8 pan. Bake at 350° for about 35 minutes, or until a pick comes out clean. Cool for 10 minutes, then remove from pan and place on wire rack to finish cooling.
Note: can add toffee bits or butterscotch chips
Cream Scones
Ingredients:
2 cups AP flour
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/2 cup white sugar
1/3 cup butter
1/2 cup raisins
1 egg, beaten
1/4 cup whipping cream (can substitute half and half)
1/4 cup water or milk
1 1/2 tsp. vanilla
Directions:
Preheat oven to 400. Grease round baking sheet. Mix first 6 ingredients (dry), add butter and mix until blended. Add raisins. In separate bowl, mix remaining ingredients. Stir wet ingredients into dry, just until blended. Pat to 1/2" thick circle, cut into 8 wedges and place on lightly greased baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake at 400 for 15 to 18 minutes until golden.
Best warm, with a little butter and either jam or honey, but they freeze incredibly well. Wrap frozen scone in a paper towel and microwave for 30 seconds.
Note: can add orange peel and serve with Orange Butter (1/2 cup butter blended with 2 tbsp. orange marmalade) Can also substitute craisins or dried blueberries for raisins.
2 cups AP flour
2 tsp. baking powder
1/8 tsp. salt
1/8 tsp. ginger
1/4 tsp. cinnamon
1/2 cup white sugar
1/3 cup butter
1/2 cup raisins
1 egg, beaten
1/4 cup whipping cream (can substitute half and half)
1/4 cup water or milk
1 1/2 tsp. vanilla
Directions:
Preheat oven to 400. Grease round baking sheet. Mix first 6 ingredients (dry), add butter and mix until blended. Add raisins. In separate bowl, mix remaining ingredients. Stir wet ingredients into dry, just until blended. Pat to 1/2" thick circle, cut into 8 wedges and place on lightly greased baking sheet. Brush with additional cream and sprinkle with coarse sugar. Bake at 400 for 15 to 18 minutes until golden.
Best warm, with a little butter and either jam or honey, but they freeze incredibly well. Wrap frozen scone in a paper towel and microwave for 30 seconds.
Note: can add orange peel and serve with Orange Butter (1/2 cup butter blended with 2 tbsp. orange marmalade) Can also substitute craisins or dried blueberries for raisins.
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