Cake you can eat with your hands?
Thank you, todao---I should have specified that I prefer a traditional sliced cake, though! I'm not a fan of the cake pops: I don't want to mess with rolling balls, mixing in frosting, dipping, etc.---that's a lot more work! Just something I can bake, slice, and package slices up in parchment paper or something!
That's funny, I just saw this recipe yesterday and the author specifically states it's good for road trips:
I think bundt cakes in general will hold up well to travel. I also love Maida Heatter's Chocolate Gingerbread. Tastes better the second, third or fourth day: http://dunkel.us/cookbook/html/ellen/chocolategingerbread.html .
Pumpkin, walnut or poppyseed cake would probably work well for road trips, too. http://www.landolakes.com/recipe/1917...
nirn beat me to it with pumpkin bread and gingerbread; add banana bread to the list as well. really anything that's moist *and* dense should hold up well for your purposes. just avoid recipes that call for too many add-ins (nuts, seeds, dried fruit) - you want a fairly uniform texture because it will be less likely to break apart or leave crumbs everywhere.
Sure. The success of this cake depends on the creaming of the butter and then making sure the sugar is well blended and the butter/sugar mixture is fluffy and lemon colored before going on to the next step. And the nutmeg thing at the end is key. This isn't one of the fancy schmancy pound cakes you see recipes for nowadays. Just plain old fashioned pound cake.
2 cups cake flour, sifted
1 3/4 cup sugar
1/2 lb. butter, room temp but not melty
5 eggs, unbeaten
1 teaspoon vanilla
Cream butter thoroughly then add sugar gradually. Continue beating until fluffy. Add eggs, one at a time, and beat throughly between each. Add flour and vanilla.
Pour batter into prepared stem pan.
Bake in stem pan 350°for 15 minutes. After 15 minutes, turn down oven to 325° and cook approximately 30 minutes until done. After cooled and removed from pan, dust with powdered sugar.
HINTS: After greasing pan, dust with nutmeg before pouring in the batter.
She uses an anodized aluminum Bundt cake pan that she's had for years. I found one a few years ago in a thrift store for $2 and considered it a huge score. Now I have no excuse if the cake doesn't turn out well. But basically, a stem pan is what they now call a tube pan. Any one would do, I suppose, but I prefer the traditional Bundt pan. I've never tried a loaf pan for this recipe so I cannot attest to how that would work.
Edit to add: Just found this on ebay - it's the same pan exactly. It's lightweight, not the cast aluminum like you see now. It's a great pan.
Here are two: 1) Quick Date Cake: Process in Cuisinart 1 cup dark brown sugar, 1 cup water, rind of a lemon (scrape it off with potato peeler), 1/4 tsp salt, 2 eggs, 2 tablespoons vegetable oil, and 1 tsp baking soda. When this is all smooth, add 8-12 oz pitted dates and either just pulse the processor if you want chunks of dates or let it run until they are totally integrated with the batter---doesn't matter. Then add 1 cup walnuts and 1 cup flour and pulse briefly. Bake in 8 x 8 pan x 25 minutes. Doesn't need frosting and being a sponge-type cake does not crumble. 2) English Currant Cake: Cream 1/4 real butter with 1/2 cup sugar. Work in 2 eggs, grated rind of a lemon, 1/2 tsp salt, and 1/2 tsp nutmeg, 1 1/4 cups flour, and 1 tsp baking powder. Add 1 cup currants. Bake in loaf pan about an hour @ 350. When cool, wrap in foil for 24 hours before slicing. Slices nicely.
**But if you are going to be in the car, wouldn't cookies work better than cake??
How about baking the cake in single serving portions? Back in the days of cast iron wood and coal fired ovens, cook found it easier to bake cakes in cups because of the uneven heat.
I think Wacky cake handles well, though I haven't made it in a while
I usually eat my breakfast in the car on the way to work. I've doctored up what probably started out as a standard coffeecake (though made a bit more nutritious with the addition of items like chopped apple pieces in the batter), but the crumble that's usually on the top, I put in as a middle layer. That way, it's easy to eat in the car but still has that crunchy crumble.
Here's a recipe for my favorite, a very tasty banana cake:
Banana (Nut) Cake
1 oz. (2 T.) margarine or butter
1 oz. (2 T.) canola oil
1/2 c. sugar
1/2 c. brown sugar
1 large egg
1 large egg white
1 t. vanilla
1 c. mashed ripe bananas (about 2)
1 c. flour (whole wheat works fine)
1 t. baking powder
1/2 t. baking soda
1/2-1 t. cinnamon (I add nutmeg, ginger, & cardamom as well)
1/4 t. salt (I use 1/2 t. kosher salt)
1/2 c chopped pecans, toasted or not [OPTIONAL]
Preheat oven to 350.
Beat margarine/butter, oil, sugars, eggs, and vanilla until smooth. Stir in bananas until well blended. Add flour, baking powder, baking soda, cinnamon, and salt, and stir until just combined. Stir in nuts. Pour batter into a sprayed 8 inch round or 8 X 8 pan and bake for 40-45 minutes. (Can also be made as cupcakes)
Sure, cookingmonster! Happy to offer a few tried & true recipes from my collection!
Angel food cake: http://bakingbites.com/2005/06/the-best-angel-food-cake/
Honey cake: http://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/
Pound cake: http://www.joyofbaking.com/PoundCake....
To keep the crumbs at bay, I refrig the individual slices wrapped in paper ahead of my driving trips.
everyone already beat me to the obvious (in my head) of Gingerbread Loaf , Pound Cake, or Date Cake.
I also like to do an apple cake that's super moist due to the inclusion of applesauce. sometimes i even stir in some white chocolate coated pretzel bits for contrast... nuts provide good flavor contrast as well... my favorite to include being pistachios.
another thought -- Zucchini Bread/Cake or Carrot Cake (sans frosting or bring in a separate tub for "dipping."
Wacky Cake, the original snack cake!
Make it and bake it all in the same pan!
1 ½ cups of flour
1 cup of sugar
3 tablespoons cocoa
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
Place all dry ingredients into a sifter and sift directly into an ungreased 8-inch square pan. Make three wells in dry ingredients. Pour oil into one hole, vinegar into second hole, and vanilla into third hole. Pour cold water over all and stir with a fork until well blended. Bake in a 350 degree oven for 35-40 minutes. Let cake cool completely in the pan. Cut into squares to serve.
wouldnt changing the form be the easiest for this? just make your favorite cake recipe in a cupcake tin, or a doughnut tin, or into zeppole, or mini bundts, or (ugh) cake pops
also, i know its not a cake, but i think that homemade poptarts, hand pies, etc would be perfect for road trippin!
cookingmonster: Didn't see your request until today. I make all of these in mini tin foil pans for gifting. Hope you see this.
Here's the recipe I use for the coconut cake.
The only notes I made to myself were:
-- definitely toast the coconut
-- warm milk and butter in microwave at 25-second intervals, 4-6 times
-- 2 tsp coconut extract, in addition to the vanilla
-- omitted the rum because didn't have
-- turn pans at 15-minute intervals, check at 35-40 minutes
There are lots of chocolate-zucchini tea bread recipes online. I can't remember which one I used! I know I seeded the zukes and shredded them on the large hole of a 4-sided grater. I don't think I squeezed them, but YMMV.
Sweet Lemon Bread
1-1/2 cups AP flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter, room temp
1-1/2 cups granulated sugar
3 large eggs
3/4 cup milk (I sub plain yoghurt, same amount
)2 Tbs lemon juice
Grated rind of 1 large lemon
3/4 cup chopped almonds or pistachios (optional)
1/4 cup granulated sugar
Juice of 1 large lemon
Preheat oven to 350. 9x5x3 pan greased or sprayed. Sift dry ingredients together.
Cream butter and sugar until fluffy. Add eggs one at a time. Add dry ingredients
to the butter mixture alternating with the milk (or yoghurt). Stir in lemon juice and
zest. Fold in nuts, if using. Pour into pan. Bake one hour and test. Leave in pan
and place on wire rack. Combine the sugar and lemon juice. Stir until the sugar
dissolves. Make tiny holes in the top of the loaf with a toothpick or skewer. Pour
the glaze over the top, giving time for it to soak in. Allow to set 15 minutes.
Remove from pan and finish cooling on rack.
-- this makes 3-4 mini tin foil loaf pans. turn at 15-minutes
intervals. check at 35-40 minutes.
-- the foil pans are good for gifting. pour glaze over and leave in pans.
-- if I have lemon oil, I add a dash of that as well