Real Cake for Real People

This is how we do real cake at our house. We both had a sweet tooth after dinner last night and the only thing that would satisfy it was cake.  The obvious choice was brownies but neither of us wanted chocolate.  Was it decorated cake? Of course not. Was it from scratch? Oh no, that would take too much time.  Was it frosted?  Bite your tongue.  But was it delicious?  Oh honey...you know the really moist leavings on the cake platter after you cut a piece of cake? That little film of cake goo that we all scrape up with the cake server, lick off, and roll our eyes back into our heads and think "I wish I had a plate full of THAT?"  Yeah, that's what this cake is like eating. 

And here's how I do it.  I take a Betty Crocker yellow cake mix. Forget the directions. Add 2 large whole eggs, 1/2 cup no sugar added applesauce, 1/3 cup sour cream, 1/2 cup expeller pressed canola oil, 1/3 cup water, 2 tsp almond extract, and 1 Tbsp pure vanilla extract.  Beat on medium speed with a mixer for 2 minutes. Pour into a greased 9"x13" pan and bake on 240 degrees convection (sorry, I have and only bake cakes using convection so I don't know the times on standard, start with this and go from there, watching carefully) for 20 minutes or until the pinch test shows the cake is still gooey on top but the structure is set up underneath. See my cake baking rules from my previous posts here.  When the cake has partially cooled or as each piece is served, dollop a spoonful of your favorite ice cream sundae caramel on top.  No frosting needed.

My way of doing this, as opposed to following Betty's directions, changes the chemistry of the cake in that less water makes for less leavening reaction so less rise. The applesauce and fat from the sour cream and extra oil create a denser cake with a coarser crumb.  And the slightly lower temp and watching the baking time keep the cake nice and moist. Perfect for more of what they marketed as a "snack" cake in the 70's, rather than a wedding cake type cake.  Maybe coffee cake texture is a better description.  Don't care.  Yummy works for me.  After it cooled, Gene was in the living room with the pan in one hand and a fork in the other hand while he watched Mandy Patinkin in Criminal Minds.  His theory was "Why dirty a plate?"  It's half gone this morning.  That's all the compliment I need.

Comments

[Jeff]

Not in the mood for chocolate...whaaaa?

[Kate]

When I first opened your site, I thought that was cornbread with ketchup on it, and I had to think "What the F*&K is she DOING??!?!" But then I actually read the post.....sorry. It's early.

Cake is divine, and the moist gloppy stuff is the reward for the work involved, however minimal. I.LOVE.CAKE!

[sher]

Holy Moley!!! That sure looks goooood!!! Did you save any for me? :):) I will be making that for sure, it looks fantastic. But, am I surprised? NO! After-all, you are Glenna, the Cake Master!

[Rosie]

mmmmmmmmmmmmmmm....cake......*drool*

[Glenna]

Jeff--I know. I confess. Chocolate isn't my favorite flavor. Can you believe it? That's almost un-American.

Kate--You know, I'm glad you said that because I almost compared it to cornbread except it doesn't have the grit texture, just the crumb, but it's really really soft. I thought you guys would think I was crazy! Not ketchup though. How could you see ketchup, woman? LOL!

Sher--Come and get it! Still some left and still moist and yummy. Probably will have some for breakfast. :-)

Rosie--Thanks! LOL!