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Snacking Cake

 It's cold and windy here today.

It was time to bake some to warm up the house and the soul.

I originally saw this recipe in one of my Martha Stewart Living magazines.

I love Martha, I really do, but the average kitchen probably doesn't have some of the ingredients that her recipes call for.  Being that it was cold and windy, I was not going to head out to the store to pick up some cardamom or safflower oil.  Below is my version, if you want to see the original version, click here Spiced Snacking Cake.

What I used:


1/4 cup of vegetable oil

2 1/4 cups of flour

1 1/2 cups of sugar

1 tablespoon, plus 1 teaspoon of baking powder

3/4 teaspoon of kosher salt *

3/4 teaspoon of cinnamon

3/4 teaspoon of nutmeg

1 large egg, plus one large egg yolk, at room temperature

1/4 cup of vegetable oil

3/4 cups of sour cream

2 1/3 teaspoons vanilla extract

3 tablespoons of whole milk

**I did not have whole milk, so I used 1 1/2 tablespoons of 1% milk, and 1 1/2 tablespoons of half and half)


3/4 cup of powdered sugar

Beans from one vanilla bean **

2 tablespoons of half and half

* if you are using table salt, use one 1 full teaspoon

**if you do not have whole vanilla beans, use 1/2 teaspoon of vanilla extract

How to do it:

Preheat your oven to 350.  Get your eggs out of the frig.  Using a 9x13 pan, line it with parchment paper, this will make the cake easier to remove.

Mix all the dry ingredients, flour, sugar, baking powder, salt, cinnamon, nutmeg into a large bowl.

Mix all the wet ingredients, oil, eggs, sour cream, vanilla, milk, together in a medium bowl.

Add the dry ingredients to the wet ingredients, stir together until well mixed.

Pour mixture into the 9x13pan, and even out the batter and smooth the top.

Bake for 35-40 minutes until the top is golden brown.

Let it cool for 30-45 minutes.

Make the icing, by combining all the ingredients and mixing well.

Pour over the cake, and spread out evenly.






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