Blondie Tea Cake

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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.

  1. Coat an bread loaf pan with a non-stick ingredient (I use coconut oil on a paper towel).
  2. Mix melted oil with brown sugar and beat until smooth, then beat in the egg and vanilla.
  3. Add salt, stir in flour. Add shredded coconut and chocolate (or anything else you may find tasty!).
  4. Pour into prepared pan and bake for 20-25 minutes, or until set. Cool before cutting.

adapted from Smitten Kitchen 

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4 Comments

Filed under recipes

4 responses to “Blondie Tea Cake

  1. 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?

  2. 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.

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