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–+ servings

Everyday Snacking Cake

After School Snacking Cake
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 16 cakes
Author: Nick Evans
This snacking cake is perfect for a little afternoon treat. It stirs together in a single bowl and bakes up with a nice texture and no glaze or frosting needed. Just sweet enough, but not overly sweet and spiked with orange and vanilla flavors.

Equipment

Ingredients 

  • 3 tablespoons unsalted butter, melted
  • 1 cup sugar, + extra for sprinkling
  • ½ cup olive oil
  • ½ cup buttermilk
  • 2 large eggs
  • 2 teaspoons orange zest
  • 2 teaspoons triple sec, optional
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ⅓ cups all-purpose flour

Instructions

  • Preheat oven to 350˚F. Lightly grease an 8x8 baking dish and line the dish with parchment paper.
  • In a large bowl, whisk together butter, sugar, oil, buttermilk, eggs, zest, triple sec, and vanilla. Then whisk in salt, baking powder, and baking soda and fold in flour, trying not to overmix.
  • Transfer batter to the parchment-lined dish. Sprinkle top of batter with sugar.
  • Bake the cake for 30-35 minutes or until top is golden brown and a tester comes out clean from the center.
  • Remove from oven and let the cake cool for about 20 minutes before removing and cutting into 16 squares.
  • Store leftover cake at room temperature for a few days in an air-tight container.

Notes

Recipe from 100 Afternoon Sweets by Sarah Kieffer

Nutrition

Serving: 1cake | Calories: 190kcal | Carbohydrates: 23g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 193mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 113IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg