flo’s snack cake

i’ve had flo braker’s baking for all occasions book for a while now. . . and just came across her recipe for any day all-occasion snack cake (p. 66).  it’s a simple to make and deliciously versatile cake.  one can drop in anything from berries to carrots to raisins to diced apples.

i whipped up a version last night with chocolate chips and dried cranberries.   harry and i have been nibbling ever since (well harry gets the bits without the chocolate).   i did reduce the sugar from flo’s original recipe when i baked the cake and have re-written the recipe to reduce the sugar content further as i found it still a tad too sweet.

well ahoy! here’s one of my favorite cake recipes of 2012!

flo’s snack cake
(makes one 9×13 inch cake)

AP Flour 300g
Sugar 110g
Salt ½ tsp
Cinnamon 1 ½ tsp
Brown Sugar 160g
Canola Oil 180 ml
Pecans 115g, chopped
Baking powder 1 tsp
Baking soda 1 tsp
Buttermilk 240ml (1 cup)
Egg 1 large one
Your choice of chocolate chips, dried fruits, berries, shredded carrots, etc. 140 g (1 cup)
  1. Line a 9×13″ baking pan with parchment paper.  Grease the sides and set aside.  Pre-heat oven to 350ºF.
  2. In the bowl of your standmixer with the paddle attachment, mix together flour, sugar, salt, cinnamon, brown sugar and oil at the lowest speed until the ingredients are just combined.
  3. Scoop out 3/4 cup of the mixture and using your finger tips, combine this with the chopped pecans in a small bowl.  This mixture will become the crumb topping.  Set aside for now.
  4. Add baking powder, baking soda, buttermilk and egg into the remaining cake batter in the standmixer.  Mix until smooth.  Then drop in your choice of chocolate chips, dried fruits, berries, shredded carrots, etc.  Fold it into the batter until evenly distributed.
  5. Pour the cake batter into the prepared pan.
  6. Then spread the crumb topping (from step 3) on top of the batter evenly.  Gently pat the topping to make sure it bakes evenly.
  7. Bake for about 35 minutes.
  8. Then, place a piece of parchment on top of a baking sheet.  Invert the cake on top of the baking sheet.  Then place a wire rack on the bottom of the cake and invert again so that the cake is right side up.  Cool completely and slice into square or rectangles to serve.

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