Serves a Crowd

A to Z loaf or layer cake

by:
May  5, 2017
Photo by Wikipedia commons
Author Notes

Tasty, utterly reliable, easy to put together from pantry staples or with a specially bought main ingredient...bake in Bundt, loaf, layer cake or cupcake pans. Like banana bread, but with about 50 interchangeable main ingredients...fruits, vegetables, honey, jam or yogurt. I've lost track, but I've made about 3/4 of the variations. Serve plain for breakfast, lunch or snacks. With icing or glaze for dessert at table. Made with apples or honey as the main ingredient, good to serve for the fall Jewish holidays. Recipe may be made vegan (use tofu instead of eggs) and/or GF (use GF instead of wheat flour), and easily halved with good results. Adapted from Nancy Clark's Sports Nutrition Book, 1990, 3rd ed. Lemon glaze recipe from makers of Bertolli olive oil. —Nancy

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Makes 1 bundt or tube cake, 2 loaves or layers, 24 muffins
Ingredients
  • For the cakes
  • 2 cups A-to-Z ingredient (see list below). But use only 1/2 cup if using citrus juice or dried fruit
  • 1 cup brown sugar. But use only 1/2 cup if using dried fruit or tomato. And omit totally if using jam, marmalade, mincemeat or honey.
  • 1/2 cup eggs (2 large). Or silken tofu, pureed.
  • 1/2 cup nut (raw, your choice), chopped
  • 1/2 cup extra virgin olive oil or cold pressed vegetable oil
  • 2 cups whole wheat flour (or 2.25 cup of all-purpose white flour)
  • 2 teaspoons baking soda
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • flour & oil, to prepare pans
  • 1 teaspoon Baking powder
  • Lemon glaze icing (optional)
  • 1 1/2 cups confectioner's or icing sugar
  • 1 teaspoon lemon zest, chopped
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon extra virgin olive oil
In This Recipe
Directions
  1. Prep A-to-Z ingredient. Peel, pit, chop or puree, as needed. Let frozen fruit thaw & drain.
  2. Heat oven to 350F. Lightly oil & flour pans. Use ONE large, like 9 x 13", Bundt or tube pan, 10" spring form OR TWO of 8-9" round cake pan, 9 x 5" loaf pan, 12-muffin tin.
  3. Mix dries. In a second bowl, mix wets. Combine & pour batter immediately into prepared pan(s). Bake single large cake 40-45 minutes or until a tester comes out clean. Start checking loaf or layer cakes at 20-25 minutes; for cupcakes, check at 15-18 minutes.
  4. Remove from oven. Let cool. Serve plain, with cream cheese icing (your favorite recipe) or lemon glaze (recipe here).
  5. Lemon glaze. Mix confectioner's sugar, lemon flavorings, olive oil. Add more lemon juice or water for thinner texture. Drizzle on top of cakes/cupcakes, or between layers.
  6. A-to-Z ingredients. Apple, apricot, banana, blackberries, blueberries, carrot, cherries, coconut, cranberries, dates, eggplant, fig, grape, honey, jam, kiwi fruit, lemon and/or lime juice, marmalade, mincemeat, orange juice, peach, pear, pineapple, plum, pumpkin, quince, raisins, raspberries, rhubarb, sour cream, sweet potato, strawberries, tomato, yam, yogurt, zucchini.
  7. Keeps: a few days at room temp; one week in the fridge; 2-4 months frozen.

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