Pantry Cake Recipes

PANTRY CRUMB CAKE

Pantry Crumb Cake image

More of a snack or breakfast than a showy dessert, a homey crumb cake doesn't need the oohs-and-aahs of any guests. It's the kind of thing a small family can devour in a few days, and a single person can freeze in slices, at the ready whenever the urge for brown sugar and butter hits. (Just wrap each slice up separately and store them in a container in the freezer; a slice will thaw in under an hour on the counter.) This cake is also extremely adaptable: Use whatever spices you like. If you don't have oats, use more flour or chopped nuts. And feel free to use whatever fruit, fresh, frozen and thawed, or canned, you have on hand.

Provided by Melissa Clark

Categories breakfast, snack, cakes, dessert

Time 1h

Yield 1 (8- or 9-inch) round or square cake

Number Of Ingredients 17

Ingredients

1/2 cup/110 grams packed light or dark brown sugar
1/4 cup/55 grams unsalted butter (1/2 stick), melted
1/4 cup/30 grams all-purpose flour
1/4 cup/20 grams old-fashioned oats
1 teaspoon ground spices (cinnamon, ginger, cardamom, nutmeg or a combination)
1/2 teaspoon fine sea salt
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/2 cup/100 grams granulated sugar
2 large eggs
2 teaspoons vanilla extract
2/3 cup/160 milliliters sour cream, yogurt or nondairy yogurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon lemon juice
1 teaspoon grated lemon or orange zest (optional)
1/2 cup fresh, frozen and thawed, or canned fruit, such as blueberries, raspberries, cherries, grated apple or pear, chopped pineapple (optional)

Steps:

Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.
Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.
Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.
Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It'll be gone before you know it.

PANTRY CAKE

Pantry Cake image

Wanting to make something with cinnamon, but not just an ordinary struesal cake I raided my pantry and started with a cake mix. So good, we call it Pantry Cake, cause it has everything from the pantry.

Provided by Vseward Chef-V

Categories Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 1/4 ounce) golden vanilla cake mix
1 cup light sour cream
4 eggs
2/3 cup vegetable oil
1 cup packed light brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1 tablespoon sugar
2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

Steps:

Heat oven to 350*F. Grease a 10-12" spring form baking pan.
In a large bowl, combine the cake mix, sour cream, eggs, and oil; beat with an electric mixer on medium speed until batter is thick and well blended.
Spread 1/2 the batter into the prepared pan.
Combine the brown sugar, sugar, pecans and cinnamon; sprinkle over batter.
Carefully spread remaining batter on top; bake for 38-40 minutes or until a toothpick tests done.
Cool on a wire rack for 10 minutes.
Meanwhile, combine icing ingredients, adding enough powdered sugar and/or milk to desired consistency; drizzle icing over the warm cake.

Nutrition Facts : Calories 543.5, Fat 25.4, SaturatedFat 4.6, Cholesterol 78.8, Sodium 330.3, Carbohydrate 75.6, Fiber 1.4, Sugar 57.5, Protein 5.4

VITA'S PANTRY POUND CAKE

Vita's Pantry Pound Cake image

Provided by Food Network

Categories dessert

Time 1h20m

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 cup milk
1/2 cup butter
4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1 pint strawberries, stems removed and cut into small pieces
2 tablespoons sugar
1 tablespoon orange liqueur
Whipped cream, as an accompaniment

Steps:

Preheat oven to 350 degrees F.
In a saucepan, bring the milk and butter to a boil.
Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix in well, then, gradually add the flour.
Drizzle in the hot milk, then add baking powder. Pour it into an ungreased tube pan with straight walls (not a Bundt pan). Bake for 1 hour.
Combine the strawberries, 2 tablespoons of sugar and the liqueur in a bowl and set a side.
Let the cake cool in the pan, and then use a blunt knife to go around the edge of the pan to loosen it. Turn it out and serve with strawberries and whipped cream.

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