Comfort Cake

03/01/2016 by syrbal-labrys


We are eating cleaner and much, much less sugary here. But sometimes there is just nothing for a fit of despair but CAKE, right?

FullSizeRenderI came up with this one as a perfect excuse to use a silicone pan I bought a good while back at IKEA!  It isn’t even too terrible health wise:

Comfort Cake

1/2 c softened butter

1/2 c sugar

1/2 c Monk Fruit in the Raw sweetener (not artificial, and less than 1/2 gm sugars per tsp!)

2 eggs

3 tsp baking powder

1/2 tsp salt

1 tsp powdered dried orange peel

1 tsp vanilla

2 c cake flour or organic white flour (I use the Immaculate brand)

1-1/4 c buttermilk

Preheat oven to 375 if using two layer pans.  Preheat to 350 if using a single double thick pan like I did!

Cream butter, sugar, Monk Fruit together, stir in orange peel, salt, and vanilla, beat in eggs.

Alternate flour, with baking powder mixed into it with the buttermilk  and blend till well mixed and smooth in consistency.

Pour into prepared (greased and floured) pan(s) of choice — and bake on middle rack of oven.  I baked mine at 375 for 20 minutes and then at 350 for another 20 minutes; I test for doneness with a skewer in the center.

My pan has a design on the bottom — so I up-ended the cake and put dark bitter chocolate chips on top.  When they got all melty I spread it round the center of the heart and left ‘dots’ in the dimples the pan made.

You may ice yours instead or top it with fruit and whipped cream!

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The name of this blog, and my Dreamwidth blog, Herlander Refugee, is taken from a 1915 feminist novel "Herland". It makes my heart sing that modern women are experimenting with creation of a new "Herland"!

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