Oh my…right smack dab in the middle of that Blondie Cake are two chopstick sized testing holes. Missed that one amidst grading over 50 midterms, quizzes and final assignments. I just needed a break from the mundane! Is this tasty little tea cake ever yummy. Dipped like a biscotti, with the texture of brownie, this treat settled our sweet tooth right away.
Blondie Tea Cake
6 tablespoons coconut oil, melted
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla
Pinch salt
1 cup cake and pastry flour (all-purpose is ok too)
1/2 unsweetened shredded coconut
1/2 cup semi-sweet chocolate chips or chopped semi-sweet squares
Preheat the oven to 350 degrees.
- Coat an bread loaf pan with a non-stick ingredient (I use coconut oil on a paper towel).
- Mix melted oil with brown sugar and beat until smooth, then beat in the egg and vanilla.
- Add salt, stir in flour. Add shredded coconut and chocolate (or anything else you may find tasty!).
- Pour into prepared pan and bake for 20-25 minutes, or until set. Cool before cutting.
adapted from Smitten Kitchen
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the chopstick holes made me laugh! I’m def guilty of serving up chicken with a few too many knife marks. Better wounded than under cooked, right?
Yes! Haha. I guess its a skilled to be learning over time. 🙂
It sounds so good….I also bake when I need a little break…Somehow it always relaxes me. Happy start to the week, lovely.
It’s been a lovely week so far! Your pear spiced cake inspired me to bake something spiced with all the apples I had. It was lovely! Hope you’re having a great week as well, friend.