Dandyblend Cinnamon Cake
3 C flour, all-purpose or a mix of flours, but use at least 1 cup of white flour
1 1/4 C sugar, white or brown
1 tsp baking soda
1 tsp baking powder
1C chopped nuts (I use pecans)
2 Tbs Dandyblend* beverage powder (optional but it adds flavor and color)
1 Tb cinnamon
2 eggs (I used egg substitute)
1/3-1/2 C oil
1/2C -1C milk or nut milk, or another liquid, even water
1 tsp vanilla or almond extract
3 Tbs sugar and 1 Tb cinnamon, mixed to make about 1/4 c.
Mix dry ingredients well with a fork in a large bowl, to ensure good blending.
Add wet ingredients to bowl with the dry ingredients, using smaller amounts of each suggested liquid first and only adding up to the second amount if the mixture seems too dry. Should be a thick wet batter, not a dough.
Spoon or scrape mixture into a well greased loaf pan.
Sprinkle topping all over top of uncooked cake batter. If you like, with a knife swirl topping into cake. Or just leave to form a crust on top.
Bake at 350F for an hour,
but start checking for doneness after 45 minutes.
An inserted toothpick should not come out wet with uncooked cake batter, but clean and nearly dry. My oven sometimes needs a bit longer than this, but it depends on how much liquid I’ve used in the cake.
- Dandyblend is an instant no caffeine beverage, made from dandelion and chickory roots and a few other natural ingredients. I love this blend as a hot coffee substitute and for a cold drink too. You can find it of course on Amazon or at https://dandyblend.com