The way my mother had written this recipe down was specifically for an 8x8 pan, but when you have 7 people in your family, 8x8 just doesn't cut it! So of course I had to double the recipe and put it in a 9x13. Easy, right? That's what I always thought too. But I guess I was just having a bad brain day, because when I read the amount of milk needed for the cake, I thought it said 1 cup. It said 1/2 cup. And I ended up putting twice as much milk in as the recipe called for. The cake still tasted good, it was just really dense and the texture resembled the boiled dough of a perogy.
This cake is typically a very soft fluffy dough with a decedent coconuty caramely topping. If you were here for the oatmeal cake recipe, It's pretty much like that but without oatmeal so it's a little less healthy. You can eat this cake at pretty much any time of day, so go nuts. It's not really a dessert either. I like it best for breakfast or lunch.
Ingredients:
Cake:
2 eggs
1 tsp vanilla
1 cup sugar
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup milk
Topping:
1/2 tsp vanilla
4 tsp melted butter
5 tsp brown sugar
2 tsp cream
2/3 cup coconut
Directions:
For the cake:
1. Beat the sugar and butter together in a large bowl.
2. Add the eggs, vanilla, and milk.
3. Then add the flour, baking powder, and salt.
4. beat until no lumps remain.
5. Pour into an 8x8 pan.
For the Topping:
6. Mix all the ingredients for the topping into a bowl until fully incorporated.
7. Using your hand sprinkle the topping over the cake batter making sure to get all the way to edges.
8. Bake at 350 for 30-40 minutes.
Little tips from me:
If you double the recipe it makes a perfect amount for a 9x13. Just remember to get the right amount of milk! ;)
Serve with a generous helping of whipped cream to mild the flavour a bit.
The picture in this post is of my really screwed up cake, so if you make this, don't expect it to turn out like in the picture.
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