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Cake you can eat with your hands?

Does anyone know a good recipe for a firm, moist cake that can be eaten with your hands? I am looking for good road trip food; something not too crumb-y or messy (although we can use napkins if there are a _few_ crumbs) :)

Thanks!

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    1. re: todao

      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!

      1. re: cookingmonster

        So bake it, slice it into small cubes, skewer (ice if you like) and the job is done. Rolling the cake into balls mixed with icing isn't an essential part of preparing cake pops. Cut pieces of cake with a higher density in texture hold on skewers quite well.

    2. That's funny, I just saw this recipe yesterday and the author specifically states it's good for road trips:
      http://www.101cookbooks.com/archives/... .

      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/... .

      Pumpkin, walnut or poppyseed cake would probably work well for road trips, too. http://www.landolakes.com/recipe/1917...

      1 Reply
      1. re: ninrn

        I thought of the 101 Cookbooks cake, too. I'm planning to try it out this weekend!

      2. any kind of quickbread will work as will the classic french yogurt cake.

        http://dinersjournal.blogs.nytimes.co...

        you can make all sorts of variations with flavored yogurts and added fruits. i have an orange-cranberry cake on the counter right now.

        3 Replies
        1. re: hotoynoodle

          I was going to suggest a French yogurt cake. I use this recipe: http://orangette.blogspot.com/2004/08...

          1. re: Savour

            I've had yogurt cake on my list to try for a while now. Sounds like this is the perfect time to try it! Thanks for the links!

            1. re: cookingmonster

              i started making that cake a few years ago, from the chocolate and zucchini blog. i use light olive oil instead of vegetable. it holds well for days and is infinitely adaptable. use different flavors of yogurt, berries, citrus zest, etc.

              http://chocolateandzucchini.com/archi...

        2. 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.

          1. Banana bread holds up well, and even better when baked in muffin cups.