My Grandma used to make this Crazy Cake every Saturday in the winter for the neighborhood card playing evening. We could always count on this cake to be Delicious! Super moist and Super YUM. We would always be seen begging for more than one piece.
I am listing the recipe in it’s original form, because all I do to make this cake GlutenFree is to substitute Pamela’s or my fake Pamela mix or even Sorghum flour & whatever starch and it still works! I am sure you can make it with your favorite flour as well.
1 1/2 cups unbleached all-purpose flour (or substitute your favorite GF flour mix)
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda –(no need if using Pamela’s)
1/2 teaspoon salt
1 teaspoon vanilla
1 tablespoon vinegar
6 tablespoons vegetable oil
1 cup cold water
In your 8×8 pan (or double it for a 9×13) … mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir with a fork until moistened. Pop into the oven and Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
Cool and frost if desired.
Grandma would sometimes just serve it with ice cream or drizzled with fresh sugared raspberries and a plop of whipped cream – mmmmmmmmm 🙂
Today is the last day to enter your email address to WIN in the Pamela’s Baking and Pancake Mix Giveaway
In the meantime, feast your eyes on these!! I am excited, as are the guppies 🙂
Scones are not too sweet, but sweet enough to show off your favorite jams, jellies or preserves.
2 cups Pamela’s Baking and Pancake Mix or our fake Pamela mix recipe.
1/4 cup of sugar
1/2 teas extra baking powder
1 teas. finely shredded orange peel
1/4 cup butter or margarine
1 egg beaten
1/2 cup milk, soy milk, rice milk or buttermilk
if not using buttermilk – add 1 teas. apple cider vinegar to the milk and let set while you mix the other ingredients.
1/4 cup raisins, currents, dried cranberries or dried blueberries (as I did)
2 teas. sugar extra
Stir or sift together the flour, 1/4 cup sugar and the baking powder. add the orange peel and cut the butter into the mix until it resembles course crumbs. Make a well.
Add your milk, egg and fruit. Mix until combined. It won’t really form a dough, but that is alright as scones mean: unshaped lump- basically. 🙂
Plop the mix onto a greased cookie sheet. Sprinkle the top with the remaining sugar and lightly pat it into a 7 inch roundish pile. Kind of like a pizza crust but quite a bit thicker.
Typically when making scones you would cut this into 12 wedges, but it was quite difficult to do- so I left it as one big round scone until it was finished baking.
Bake at 400 degrees for 12-15 minutes or until edges start to brown and the center looks done to the touch.
Remove from oven and gently cut into 12 wedges. Cool slightly and serve with jam, preserves or simply a drizzle of honey.
As a kid, I remember waking up some mornings to the smell of grandma’s coffee cake. MMMMmmm good stuff!
I still love coffee cake for breakfast, tea time or just for snacking a bit – LOL!
Finally, a gluten free alternative to Grandma’s Coffee Cake.
1 1/2 cups sorghum flour
1/2 cup white rice flour
1/2 cup potato flour
1 1/2 cups brown sugar
1/2 teaspoon salt
2/3 cup butter, or some other dairy free margarine
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs; beaten
1 1/2 cups buttermilk, soy milk, rice milk or almond milk
optionals: 1/2 cup diced apples or 1/2 cup chopped nuts or 1/2 raisins or 1/2 cup of any other drained fruit (In the above picture, I used 1/2 cup diced homecanned peaches drained and it was fabulous! Optional: powdered sugar or cream cheese frosting to drizzle the top.
Grease bottom and sides of a 9×13 cake pan. Preheat oven to 350 degrees. Combine flours, brown sugar and salt. Mix well. Cut in the butter to make course crumbs. Reserve 1/2 cup of this mixture for the top of your cake.
Stir the baking powder, baking soda, xanthan gum, cinnamon and nutmeg into the remaining crumby mix. Slowly add the beaten eggs and milk to the mix and stir well.
Feel free to add any optionals to the bottom of the pan and then spoon the cake batter on top. Smooth carefully and add the reserved crumb topping.
Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. If desired drizzle with powdered sugar frosting and serve warm.