![]() ![]() ![]() Arrange remaining ½ cup blueberries and sliced almonds on top of cake. Gradually add flour, a little at a time, beating until just combined. Beat in egg, almond milk and vanilla until well combined. In a large bowl, using an electric mixer on medium speed, cream butter and sugar together for 2 to 3 minutes, until light and fluffy. ¼ cup sliced almonds Preheat oven to 350 degrees. vanilla extract 1 cup all-purpose flour 2 cups fresh blueberries, divided (1 stick) unsalted butter, at room temperature ½ cup granulated sugar 1 large eggĢ Tbsp. And the pans are small: 8- or 9-inch square or round pans or regular-size loaf pans, providing just enough cake to satisfy a craving but not so much that it goes stale.Ĩ Tbsp. The beauty of my small-batch snacking cake recipes is that they are uncomplicated and unfussy, often mixed in a single bowl, and ready quickly, so your craving for something sweet can be satisfied with minimal effort. Katie’s mom wins all the accolades, having let her daughter eat cake as an after-school snack, but in my new Small-Batch Snacking Cake Cookbook, I’m also giving readers a prize: 75 ways to celebrate the everyday in a sweet way. Katie’s recipe was delightful, but I was more intrigued by the concept of a “snacking cake”-a cake created not for any particular occasion or celebration, but just for the pleasure of eating it. My friend Katie contributed her mama’s “best-ever” recipe for Chocolate Chip Snack Cake to my Traveling Apron Recipe Swap-this crazy project I created nearly 10 years ago to blog about a handmade apron and empty recipe binder I sent on a cross-country trip to collect recipes. ![]()
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