Sam's Cake-Pan Cake recipe
(Based on this recipe from King Arthur Flour)
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup sugar
3 tablespoons cocoa (For vanilla cake, omit cocoa and increase vanilla)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar (white distilled)
1 individual-serving container of unsweetened applesauce1 T. oil (honestly, you don't even need it)
1 cup cold liquid (water, milk, soymilk, buttermilk, coffee, combo of water/milk and liquor)
Instructions
Preheat your oven to 350°F.
Measure all the dry ingredients into an 8 or 9-inch round or square cake pan. Blend these together thoroughly with a fork and scoop out three holes, or indentations.
Pour the vanilla into the first hole, the vinegar into the second, and the applesauce/oil into the third.
Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Stir all the ingredients together with your fork until they are well blended.
Bake for 30 to 40 minutes. Serve right from the pan; warm from the oven.
This recipe is so easy to modify. I've made it as the chocolate version, or as a vanilla version. I've added citrus zest to perk it up. Some nut meal could be added to replace some flour (maybe 1/4 cup). You can use white sugar or brown sugar. You can whisk up the batter in a bowl (I usually do that because it's easier to mix it up quickly and neatly), cut up some fruit into the pan, then pour the batter over it and bake (a strawberries with vanilla batter would be perfect this time of year. You can double the recipe, bake in a 9x13 pan, then make tres leches cake (pour over milk, sweetened condensed milk, and coconut milk in equal proportions over baked, somewhat cooled cake)... flavor the milk mixture with rum, citrus, vanilla. You could even throw a crisp topping on the cake for a coffeecake variation (heck, put some espresso powder in the batter - the chocolate or vanilla version. |
