There is nothing quite like pound cake, especially when it’s dipped in fondue. Anyone with me?
The thing is, pound cake can be a little too crazy decadent. The pound cakes of yore would actually sweat butter, if you know what I’m saying. But how else to get a lovely pound-ish cake without the butter?
Brown sugar to the rescue! Thanks to the higher moisture content of my favorite sugar choice, this cake can be made with healthy canola oil and still be the perfect cake to dip in fondue or leave plain. Sounds like a winner to me!
We need some winning right now. Twice a year, ants come into my house and get way too comfy. All the ant spray in the world can’t ultimately stop the little buggers.
One thing that weirds me out about ants is that they crawl in and out through electrical sockets. On an intellectual level, I realize they can’t get electrocuted that way. Still, it makes me mad that they can do it. And that I can’t chase them in there and kill them.
Don’t get me wrong: I’m not hugely bloodthirsty or anything. But when I see ants all over the place, I get this bizarre urge to take them all out. It’s my house, dangit. Get out!
Thanks to the ants, I also had to clean out my baking cabinet and throw away anything that might tempt them that was open. Bye bye, chocolate chips. Bye bye, sugary sprinkles. Oh, the pain.
Luckily, I have cake to distract me. Isn’t that always the case?
This is a one-bowl recipe with no crazy creaming or pyrotechnics. Just plain old mix and serve! Plus, this recipe will yield two regular loaves or one gigantic one. That’s pretty neat!
Now if you’ll excuse me, I’ve got some ants to go deal with. Let’s hope the freeze comes soon!
Brown Sugar No-Pound Cake
1 cup sugar
1 cup firmly packed light brown sugar
1 cup milk (almond or soy milk also works)
1 cup canola oil
2 teaspoons vanilla
1 teaspoon almond extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
- Preheat the oven to 350. Coat two medium or one large loaf pan with cooking spray. Set aside.
- In a medium bowl, combine the eggs and both sugars until smooth. Add the milk, oil, vanilla, and almond extract. Stir until blended. Set aside.
- In a small bowl, combine the flour, baking powder and salt. Add the mixture to the wet ingredients and stir until fully combined.
- Pour the batter into the prepared pan(s). Bake for 65-75 minutes until a toothpick inserted into the center comes out clean. About 30 minutes into baking time, place a foil tent over the loaf pan(s) to prevent the top from cooking before the center.
- Cool completely. Store covered.