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| Crumb cake with strawberries and cold milk |
This is another recipe I grew up on. Since we lived on a farm we had an endless supply of nearly all of the ingredients. It started off as a crumb cake recipe but I am not overly fond of the crumb topping (plus the crumbs sink to the bottom of the cake when baking at this altitude). Therefore I improved the recipe according to my preferences, eliminating the crumbs and substituting butter for olive oil. I have never made this cake with sugar or white flour. In my opinion the beauty of this recipe is its simplicity and wholesome ingredients...the cake has a lovely, earthy, nutty flavor and is subtly sweet thanks to the honey and the whole wheat flour.
2 cups whole wheat flour
1/2 tsp. salt
1/2 cup olive oil (on the farm, we used butter because we had tons of it)
1/2 cup honey
2 eggs
1 tsp. baking soda
1 cup buttermilk
1/4 cup ground flaxseed (entirely optional)
1 tsp. cinnamon (also optional)
Milk
fresh or frozen fruit
Mix dry ingredients. Mix wet ingredients. Mix both mixtures together. Pour into a greased 8"X8" pan (I usually use a deep pie dish) and bake at 375 degrees for 30 minutes or until a skewer inserted in the middle comes out clean.
Serve the cake hot or cold soaked with milk and topped with lots of fresh fruit (strawberries are my favorite).
This sounds fabulous, and simple. I can't wait to try it, with some fresh fruit, yummy!
ReplyDeleteI'm thinking maybe Aiden and I need to make this today --- although if I don't bake bread soon we're liable to have mutiny.
ReplyDeletelet me know how you like it!
ReplyDeleteMade it this afternoon. It is heavenly good. Serious comfort dessert --- like strawberry shortcake on crack.. lol
ReplyDeleteOh, and I used butter because that's what I have.
ReplyDeleteYay! The best part of it I think is that there aren't any "puffy" aftereffects that eating cake made of white flour would produce. It is so wholesome and simple. I think I'll buy some more strawberries and make more tomorrow.
ReplyDeleteAlso, my mom uses coconut oil in it instead of butter now. I actually don't like it because when served cold it results in a greasy film on the roof of your mouth...but warm it is even more heavenly.
ReplyDelete