Kitra: Goals for today’s cake:
- Can be eaten with apple butter/my hands
- Breakfast cake/snacking cake
- Did not require a trip to the grocery store
Jordan: This cake ticks all of those boxes and y’all, it is a Good Cake(™). It’s heavily spiced, soft but with a bit of texture, uses 1-2 bowls (depending on how much you follow the instructions), and goes from preheating the oven to eating cake in less than an hour.
This cake was everything I didn’t even know I needed, and I will make it again! No complaints, and I’ve already eaten half of it.
It’s also a pretty flexible recipe. The original recipe had plums (or other fruit) baked into the top.
I nearly swirled my apple butter into it, which I think would work! Or use up some leftover cranberry sauce!
Want more/less/different spice? Go for it. I dialed back the sugar for an even more breakfasty cake, which made it kind of like a well-spiced cornbread. (Not a bad thing!)
This seems hella adaptable. I’d make it again and serve it at a fall brunch with sauteed apples on the side.
We both made tiny cakes in loaf pans using a half batch, but you could double the recipe below in a round or square pan, or even in a loaf pan for a thicker cake.
This was the cake that my tired brain needed. (Even though I ran out of ground ginger and crushed up a tea bag instead.)
This is truly just a good cake to have in your back pocket. It works for any and all occasions: breakfast, dessert, tea, just because. It would make a lovely layer cake with a lightly sweet cream cheese frosting.
If you’re doing a lot of holiday baking, this is a chill-ass cake that will still fit the bill and also leave you enough energy for all the cookies in your holiday cookie timetable spreadsheet (is that just me?)
Whether you’re fitting cake in around cookie-baking (Kitra), errand-running (Jordan), or just general exhaustion (everyone), keep this one in mind.Read More