Smitten Kitchen's (Banana) Spice Cake
Mar. 17th, 2021 09:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentricThis is on my 'fine, but probably won't make again' list - at least, not using bananas. It's a bit fiddlier than the last couple of banana cake recipes I've used, to no discernible benefit. I might try one of the other flavour variants, though.
Also since my last post I've made Jack Monroe's 'Tomato and Olive Scuffins', which purported to be vegan scones, which Jack says taste better with a looser batter so the recipe uses muffin cups. Great, thought I: this will be easier to gluten-free-ify, because no kneading! Well, maybe vegan scone-muffins taste okay, but they definitely do not when gluten-free-ified. (Part of the problem was a common one I've had with savoury GF muffins: leathery, indelibly stuck to the muffin paper. Sweet muffins mostly evade this.)
Smitten Kitchen's Spice Cake
From Smitten Kitchen Everyday; I'm only giving metric measurements here
85g unsalted butter, room temperature
165 g firmly packed light brown sugar (I used half white and half dark brown)
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp baking soda
A dash of salt
1 tsp ground cinnamon
1/4 tsp ground ginger
A dash of ground nutmeg (SK calls for fresh, but who has that?)
1/4 tsp of ground cloves
3/4 cup/215 g applesauce, mashed bananas, pumpkin purée, or 225 grated carrot (this is about 2 bananas, 2 cups carrot, or half a can of pumpkin purée, I believe)
1 1/2 cups all-purpose flour
Heat your oven to 180 degrees. Line and grease a 20cm square cake pan (I used a 20cm circle, and it came out too thin; if using gluten-free mix you might need to size down).
Beat the butter and sugar in large bowl until fluffy. Beat in the egg, the solo yolk, and the vanilla until combined. Scrape down bowl; sprinkle with baking powder, baking soda, salt, and spices, and combine thoroughly. Add the fruit component, and then stir in the flour until it disappears. Pour into pan.
Bake 20-30 min, cool at least 10 min before removing from pan. Cool completely before frosting, if you plan to frost it.
Also since my last post I've made Jack Monroe's 'Tomato and Olive Scuffins', which purported to be vegan scones, which Jack says taste better with a looser batter so the recipe uses muffin cups. Great, thought I: this will be easier to gluten-free-ify, because no kneading! Well, maybe vegan scone-muffins taste okay, but they definitely do not when gluten-free-ified. (Part of the problem was a common one I've had with savoury GF muffins: leathery, indelibly stuck to the muffin paper. Sweet muffins mostly evade this.)
Smitten Kitchen's Spice Cake
From Smitten Kitchen Everyday; I'm only giving metric measurements here
85g unsalted butter, room temperature
165 g firmly packed light brown sugar (I used half white and half dark brown)
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp baking soda
A dash of salt
1 tsp ground cinnamon
1/4 tsp ground ginger
A dash of ground nutmeg (SK calls for fresh, but who has that?)
1/4 tsp of ground cloves
3/4 cup/215 g applesauce, mashed bananas, pumpkin purée, or 225 grated carrot (this is about 2 bananas, 2 cups carrot, or half a can of pumpkin purée, I believe)
1 1/2 cups all-purpose flour
Heat your oven to 180 degrees. Line and grease a 20cm square cake pan (I used a 20cm circle, and it came out too thin; if using gluten-free mix you might need to size down).
Beat the butter and sugar in large bowl until fluffy. Beat in the egg, the solo yolk, and the vanilla until combined. Scrape down bowl; sprinkle with baking powder, baking soda, salt, and spices, and combine thoroughly. Add the fruit component, and then stir in the flour until it disappears. Pour into pan.
Bake 20-30 min, cool at least 10 min before removing from pan. Cool completely before frosting, if you plan to frost it.