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Author Notes: This cake reminds me of the moist, simple cakes my step-grandmother used to make for my grandfather. He liked to have dessert with "dinner" or what I now call lunch. His midday meal that she packed for him to take to work would include a square of unfrosted cake wrapped in wax paper. This cake is moist and sweet and has a beautiful crumb. It's adapted from Joy of Cooking. —Can I have a bite?
- 1 cup all purpose white flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freshly squeezed orange juice
- 1/3 cup olive oil
- 2 tablespoons orange zest
- 1 tablespoon rice vinegar
- 1 teaspoon vanilla bean paste
- Preheat oven to 350. Grease an 8" x 8" square or a 9" round pan. I like to use a glass or ceramic pan.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a small bowl or large measuring cup. Add wet ingredients to the dry ingredients and stir until smooth.
- Pour batter into prepared pan and bake until a toothpick comes out clean, about 30 to 35 minutes. Let cool in the pan. I usually serve directly from the pan, since it's a snack cake, but if you want to serve it on a plate, run a knife around the edge of the pan before removing. The cake should be eaten within a day or two of when it's made and should be stored in the fridge in warm weather.
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