I spent the morning cross-promoting for other writers who will in turn cross-promote for me. As often happens, I wanted to get away from my laptop and decided to bake.
I’m not a master baker. I bake very simple things and the Wonder One Bowl Vanilla Cake is one of them. I thought, I’ve got a canister full of flour, and one full of sugar, as well as all the necessary baking ingredients. With people hoarding food, why not bake a breakfast cake to enjoy for the next few days.
While the cake was baking, I started reading Harry Wegley’s RIVEN which I will review as soon as I complete it. Another thing that’s normal for me to do at home I wouldn’t characterize as “self-isolating.”
I’ll spend the afternoon rough-drafting the next chapter of my work in progress, LAST DAYS, a detective novel, not an apocalyptic story. Again, not self-isolating, although I’m home alone. Tonight I’ll watch some TV and probably read some more of Harry novel, which is a lot more apocalyptic than LAST DAYS, would ever be thought to be.
I usually have to bake a cake a few times to be sure of it before I post the recipe. I’m sure of the Wonder One Bowl Vanilla Cake. I made the variation with chopped pecans and swirled in brown sugar. I didn’t ice it for myself, though I would’ve glazed it if I had company coming. They’re not coming. They’re all self-isolating.
Wonder One Bowl Vanilla Cake
- 1.25 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup 2% milk
- ¼ cup sour cream or light sour cream
- 1/2 cup hot water
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees F. spray well with pan spray, an 8″ square or round pan. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder and salt.
- Add egg, 2% milk, sour cream, and oil. Whisk together. Add hot water and whisk well until the batter is smooth. It will be runny but that’s okay.
- Pour batter into prepared pan. Tap the pan gently against the counter to release any air bubbles. Now is when you can add chocolate chips on top, stir in chocolate or caramel syrup, stir in teaspoons of brown sugar and chopped pecans, or anything else that’s not too heavy.
- Bake cake for 25 to 28 minutes or until golden on top and a toothpick inserted in a few places comes out clean.
You can ice with any frosting you like, drizzle a glaze, or dust with powdered sugar. You can also eat it without icing, especially if you’ve stirred in a lot of goodies.