On Tuesday of this week, with the boys safely in bed and Chris out for a church thing, I found myself standing in my kitchen at 8:30 p.m. feeling the urge to bake something.
My poor dogs wanted me to come sit down on the couch, and stood around my feet in various poses of reproach, but I couldn’t deny the baking itch. “You’ll have to wait, guys,” I said. “Sorry about this.”
Two of them wandered off to mope in the living room, and one stayed to watch, just in case I dropped something yummy.
As I stood looking around the kitchen, trying to decide what to make, I thought about banana bread—but I’d made some two days before and didn’t want anyone in the house to get sick of it. I thought of making a small cake, because I had a very small amount of bittersweet chocolate glaze left over from a cake some weeks ago. But my favorite small cake pan was dirty. What to do?
Then I noticed three mini loaf pans out on the counter, and I decided to experiment. I opened my Joy of Cooking to search for a small cake recipe with the same amount of batter as a single-loaf bread recipe, then bake the cake as three mini cakes. And it had to be uncomplicated, because I was tired and just about at the end of my day’s energy.
I settled on an orange rum cake that looked simple and was written for a small 8-inch round cake pan, which has the same surface area as three mini loaf pans. Because I had no rum and wasn’t in the mood for an orange-flavored cake, I decided to make it a plain yellow cake—and it would no doubt be transformed into magic by my favorite bittersweet chocolate glaze, which tastes so amazing that it is a darn good thing I hadn’t discovered it during the time when I was counting calories a year and a half ago. (Please note that I’ve kept the weight off even after discovering this homemade chocolate glaze. I just had to learn self-control before it was safe for me to make and eat it.)
“That’s what I’ll do—switch up the recipe!” I told Wilbur, who was hanging out with me at the time. I don’t think he knew what I was talking about. He thumped his tail. I’m sure he was hoping I’d said “Sure, you can have a Cheerio.”
“It’ll work,” I assured him.
Wilbur thumped his tail again, but then I went to work pulling ingredients out of cabinets and transforming myself into the human baking tornado. With no Cheerio forthcoming, Wilbur got disgusted and went to hang out with the other two for a while.
Cake baked in mini loaves bakes fast. I pulled the mini pans out of the oven in 25 minutes, and that was almost too much time. Any more time and they would have been dry. Anyway, I let them cool for 10 minutes, slid a knife around the edges, and slid the cakes out onto the counter to cool. While they were still just barely warm, I iced them with the glaze.
And then I went to sit with the dogs for a while. I also figured they’d earned a few Cheerios.
Wednesday morning, to his surprise, Chris got to have cake for breakfast.
Quick Yellow Cake (adapted from Joy of Cooking’s Orange Rum Cake)
Evaporated milk or heavy cream
Optional: splash of vanilla extract
Preheat the oven to 375 degrees F, and grease an 8″ round cake plan, springform pan, or three mini loaf pans.
Melt 3 tablespoons of unsalted butter and allow it to cool. (I melted the butter in the microwave and let it cool in the refrigerator while I completed the next steps.)
Whisk together 1 cup sugar, 1/8 tsp of salt, and 3 large eggs until the mixture is pale yellow and frothy.
Add to this mixture 1 ¼ cup flour and 1 ½ tsp of baking powder and gently fold together. Finally add the melted butter from earlier along with 1/3 cup evaporated milk. Stir gently with a spoon. Be careful not to overwork the batter so the end result remains fluffy and doesn’t get doughy like bread.
Pour this mixture into the greased pan and bake for 25–35 (less time if you use mini loaf pans) minutes until a toothpick inserted into the center comes out clean. After the cake has cooled invert it onto your serving dish and top with a chocolate glaze.