![]() Arrange remaining ½ cup blueberries and sliced almonds on top of cake. Gradually add flour, a little at a time, beating until just combined. ![]() Beat in egg, almond milk and vanilla until well combined. In a large bowl, using an electric mixer on medium speed, cream butter and sugar together for 2 to 3 minutes, until light and fluffy. ¼ cup sliced almonds Preheat oven to 350 degrees. vanilla extract 1 cup all-purpose flour 2 cups fresh blueberries, divided (1 stick) unsalted butter, at room temperature ½ cup granulated sugar 1 large eggĢ Tbsp. And the pans are small: 8- or 9-inch square or round pans or regular-size loaf pans, providing just enough cake to satisfy a craving but not so much that it goes stale.Ĩ Tbsp. The beauty of my small-batch snacking cake recipes is that they are uncomplicated and unfussy, often mixed in a single bowl, and ready quickly, so your craving for something sweet can be satisfied with minimal effort. ![]() Katie’s mom wins all the accolades, having let her daughter eat cake as an after-school snack, but in my new Small-Batch Snacking Cake Cookbook, I’m also giving readers a prize: 75 ways to celebrate the everyday in a sweet way. Katie’s recipe was delightful, but I was more intrigued by the concept of a “snacking cake”-a cake created not for any particular occasion or celebration, but just for the pleasure of eating it. My friend Katie contributed her mama’s “best-ever” recipe for Chocolate Chip Snack Cake to my Traveling Apron Recipe Swap-this crazy project I created nearly 10 years ago to blog about a handmade apron and empty recipe binder I sent on a cross-country trip to collect recipes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |