Author Notes
This cake reminds me of the moist, simple cakes my grandmother used to make for my grandfather. His midday meal that she packed for him to take to work would include a piece 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?
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.