Thursday, December 10, 2009
Way too easy
When I read about this recipe on the Food Librarian's blog, she called it "the easiest cake ever" and I have to agree. It takes one bowl, you mix it by hand, and the two times I've made it, it's turned out perfectly.
Last week I made this for my mother-in-law's birthday. My daughter and I had a tea party to celebrate with her and we had a fun afternoon. Since then, my daughter has been wanting to drink tea with me in the afternoons which I've enjoyed.
So, when you need to bake something and didn't plan ahead or don't want to bring ingredients to room temperature, or cream any butter and eggs, try this. The first time I made it, I topped the cake with ripe plums from farmer's market. This time, it was some strawberries. I've also substituted part of the flour with whole wheat.
Mix in a large bowl:
1 cup all-purpose flour
1 teaspoon baking powder
zest of 1 lemon
3/4 cup sugar
1/2 cup vegetable oil
1 teaspoon almond or vanilla extract (I really prefer the almond flavor)
Pour into greased cake pan. I used a 9" spring form pan but it works well in a 8 or 9inch regular old cake pan. Top with any soft fruit and sprinkle the top with a tablespoon of raw sugar . . .grab a packet from Starbucks if you don't have any :) Bake in an oven preheated to 350 degrees for 20-30 minutes (depending on the size of your pan . . . it took me about 25) or until a toothpick comes out clean and the top is golden brown.