One-bowl wonders
Quick and simple cake recipes are satisfying and adaptable
Anyone who possessed one of the first Easy Bake Ovens might remember the recipe book that came with it. (The new Easy Bake Ovens might come with the booklet, but I haven’t had another Easy Bake Oven since the first one.)
After I used all the boxes of cake mix, I turned to that recipe booklet and found the recipe for Wacky Cake. The thing that seemed really wacky about the recipe was the vinegar. I couldn’t figure out why you would put vinegar in a cake. Wouldn’t it make it sour? I had no knowledge of chemistry and didn’t know that the vinegar would activate the baking soda. I made the Wacky Cake and it was all right. It was brown and not sour and not chocolatey, but edible.
Then came big-girl baking. I would figure out how to use fewer implements because I didn’t like washing the dishes. I would use a big glass measuring cup to mix all the wet ingredients. I would never pre-beat an egg, even though the recipe specified it because I was beating the eggs into the mixture anyway so why bother? I would never sift dry ingredients.
I was well versed with my own style of one-bowl baking. This was both good and bad; good because it was fast and efficient, and bad because it took a long time to break those habits when I entered the world of professional pastry.
Even though I learned how to make a lot of fancy- schmancy desserts, a simple one-bowl cake never let me down when I needed to make something last minute or wanted something simple and satisfying.
These cakes are meant to be easy and adaptable. You want to use extra virgin coconut oil instead of butter? That’s fine. Dark brown instead of light brown sugar? Fine, too. Your favourite gluten-free mix or whole-wheat flour? Do you want to add grated lime zest to the ginger bread or nuts to the banana cake? Use nonstick spray on the pan? Go ahead.
WAC K Y CAK E , UPDATED
Coffee and balsamic vinegar add depth and the chocolate chips lend chocolatey goodness. The cake is just fine with water, white vinegar and no chocolate chips and is a good way to introduce children to baking.
You can also mix the cake directly in the pan to save on cleanup efforts.
1-1/2 cups (375 mL) all purpose flour
1/4 cup (60 mL) cocoa powder
1 cup (250 mL) light brown sugar, packed
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) sea salt 1 tbsp (15 mL) balsamic vinegar
1 tsp (5 mL) pure vanilla extract
6 tbsp (90 mL) vegetable oil
1 cup (250 mL) cold coffee or water
3/4 cup (180 mL) chocolate chips
Heat the oven to 350 F (175 C). For easy removal of the cake, line an 8-by-8-in. (20-by-20-cm) pan with parchment paper and butter it, or simply butter the pan.
In a large bowl, whisk the flour, cocoa powder, sugar, baking soda and salt together to combine.
Make three large depressions in the flour mixture. In one, place the oil, in the next place the vanilla and in the last, the vinegar. Pour the coffee or water over all and whisk until smooth. Stir in the chocolate chips.
Scrape into the prepared pan and bake for 25 to 30 minutes until a cake tester inserted in the middle of the cake comes out clean.
Cool completely on a wire rack before cutting.
Makes 9 biggish or 12 smallish servings.
The cake can also be cut into small squares.
ALL- ABOUT-THE-CRUMB BLUEBERRY CRUMB CAKE
There are two types of crumb-cake people: those who are content with a smattering of crumbs and those who are not. This cake is for the latter. For the cake:
1-1/2 cups (375 mL) all-purpose flour
1/4 cup (60 mL) granulated sugar 1/4 cup (60 mL) light brown sugar, packed
2 tsp (10 mL) baking powder
1/2 tsp (2.5 mL) sea salt
3 tbsp (45 mL) vegetable oil
1 large egg, at room temperature
1 tbsp (15 mL) pure vanilla extract
3/4 cup (180 mL) milk
5 tbsp (75 mL) blueberry (or blackberry or black currant) jam 1 cup (250 mL) blueberries, fresh or frozen
For the crumb topping:
2-3/4 cups (680 mL) allpurpose flour 1 cup (250 mL) light brown sugar, packed
1/3 cup (80 mL) shredded, unsweetened coconut
1 tbsp (15 mL) cinnamon
1/2 tsp (2.5 mL) sea salt
1 tbsp (15 mL) pure vanilla extract 1 cup (250 mL) plus
2 tbsp (30 mL) unsalted butter, melted
Adjust the oven rack to the middle position and heat the oven to 350 F (175 C).
For easy removal of the cake, line a 9-by-9-in. (22.5-by-22.5-cm) pan with parchment paper and butter it, or simply butter the pan.
To make the cake, whisk the flour, sugar, brown sugar, baking powder and salt in a large bowl. Add the oil, egg, vanilla and milk to the bowl, and whisk until smooth, scraping down the sides of the bowl. Scrape into the prepared pan.
Drop the blueberry preserves over the top and swirl into the batter using a table knife. Scatter the blueberries over the top.
For the topping, use the bowl that contained the cake batter without washing it. Combine the flour, brown sugar, coconut, cinnamon and salt. Add the vanilla and melted butter then toss with your fingertips until the mixture forms large clumps. Scatter over top of batter without pressing the crumbs down.
Bake until the centre is firm to the touch, about 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.
Makes 9 biggish or 12 smallish servings. The cake can also be cut into small squares.
ONE - BOWL BANANA CAKE
For best banana flavour, freeze spotty bananas whole and thaw in container in fridge, then peel.
1/2 cup (125 mL) unsalted butter, at room temperature 1-1/4 cups (310 mL) sugar 2 large eggs, room temperature 1-1/2 cups (375 mL) mashed bananas, about 5 frozen medium bananas 1 tsp (5 mL) pure vanilla extract 1-3/4 cups (430 mL) allpurpose flour
2-1/2 tsp (12.5 mL) baking powder
1/2 tsp (2.5 mL) baking soda 1/4 tsp (1 mL) sea salt
Adjust the oven rack to the middle position and heat the oven to 350 F (175 C). For easy removal of the cake, line a 9-by-13-in. (22.5-by-33-cm) pan with parchment paper and butter it, or simply butter the pan.
Whisk the butter until smooth then whisk in the sugar until fluffy. Beat in the eggs one at a time until combined then beat in the banana and vanilla. Place the dry ingredients in a sieve or flour sifter and sift over the ingredients in the bowl. Beat only until combined.
Scrape the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes until a tester inserted into the middle of the cake comes out clean. Transfer to a wire rack to cool.
Makes 12 biggish or 16 smallish servings. The cake can also be cut into small squares.
ONE - POT GINGERBREAD CAKE
Instead of using a bowl, this cake is made in a pot. It ages well. 1 cup (250 mL) water 1-1/2 tsp (7.5 mL) baking soda 1/2 cup (125 mL) unsalted butter, at room temperature 2/3cup (160mL)darkbrown sugar, packed 1 cup (250 mL) unsulphured molasses 2 large eggs, room temperature 2-1/2 cups (625 mL) all-purpose flour 2 tsp (10 mL) ground ginger 1-1/2 tsp (7.5 mL) ground cinnamon 1/2 tsp (2.5 mL) ground cloves 1/2 tsp (2.5 mL) ground or freshly grated nutmeg 1/2 tsp (2.5 mL) sea salt 2 tsp (10 mL) baking powder
Adjust the oven rack to the middle position and heat the oven to 350 F (175 C). For easy removal of the cake, line a 9-by-13-in. (22.5-by-33-cm) pan with parchment paper and butter it, or simply butter the pan.
Bring the water to a boil in a large pot and add baking soda. Remove from the heat and let stand for 5 minutes. Stir in the butter until melted. Whisk in the sugar and molasses. Let the mixture cool to room temperature.
Beat in the eggs until well mixed. Place the dry ingredients in a sieve or flour sifter and sift over the ingredients in the bowl. Beat only until combined.
Scrape into the prepared pan and bake for 30 to 35 minutes until a tester inserted into the middle of the cake comes out clean. Transfer to a wire rack to cool.
Makes 12 biggish or 16 smallish servings. The cake can also be cut into small squares.