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About cake

Today, I thought it would be nice to talk about cake.

Actually, that’s a lie. Today, I thought it would be nice to eat cake. That’s all. Anything else is completely optional. I’m easy to please, as long as there is cake around.

Lately, I’ve been thinking a lot about cake. This is not an unusual condition for me, but it happens particularly often when I’m feeling frazzled or tired or harried, right around the same time that I start listening to the easy listening station on the car radio and feeling genuinely soothed by it. It’s pretty clear that you need a good night’s sleep when “Peaceful Easy Feeling” comes on the stereo and you almost choke up, sitting there behind the wheel of your Honda with its missing hubcaps, singing a mournful duet with Glenn Frey as you thump-thump over the speed bumps of residential Seattle. It is also pretty clear that you need cake.

The cake up there, the very plain-looking one in the pictures, is not a beauty, but it’s a bang-up solution to the problem. It’s a recipe that I’ve been playing with and tweaking for the past few weeks or so, inspired in part by Miss Edna Lewis’s wonderful busy-day cake. It is my personal conviction that we all need some sort of busy-day cake in our repertoire, and though I love Miss Lewis’s take on the theme, this one, I think, will be mine. It’s rustic and coarse-crumbed, almost like a muffin, with a faint whiff of nutmeg and whole wheat. I’m calling it an “everyday cake,” and Brandon would like me to clarify that, as cakes go, it’s not strictly dessert material. It’s a snack, ideally, something you would eat with tea or coffee, iced or hot, in the hours between lunch and dinner. It’s homely and humble and not very sweet, and it’s deeply reassuring. If you really know what’s good for you, you’ll slice off a wedge, pick it up between your thumb and index finger, lean over the sink, and eat it in approximately four, maybe five, large bites. Pay no attention to the plate and fork in the top photo. I don’t know what I was thinking. All you need is the cake.

Everyday Cake
Inspired by Edna Lewis’s Busy-Day Cake

I don’t ordinarily like baking with whole wheat flour, to be perfectly honest. I am told that this constitutes some sort of major personality flaw, like finding real enjoyment in making babies cry, but I can’t help it. However, that said, when I set out to make this cake, whole wheat flour somehow seemed right. It seemed fitting for an everyday sweet, the kind of thing you would want to snack on, rather than save for after dinner. I had a bag of white whole wheat flour in the fridge, so that’s what I used, and it’s a great product. I combined it with regular all-purpose flour, using equal amounts of each, and the finished cake has a subtly nutty flavor and a hearty texture, which is exactly what I was after.

1 stick (4 oz.) unsalted butter, at room temperature
1 ¼ cups granulated sugar
3 large eggs
2 tsp. vanilla extract
1 cup unbleached all-purpose flour
1 cup white whole wheat flour
2 tsp. baking powder
¼ tsp. salt
A few gratings of nutmeg, or to taste
½ cup whole milk or plain yogurt, at room temperature

Preheat the oven to 375°F. Grease a 9-inch springform pan with butter or cooking spray.

In the bowl of a stand mixer, blend the butter and the sugar until light and fluffy. One by one, add the eggs, beating well after each addition. Add the vanilla extract, and beat to blend.

In a medium bowl, whisk together the flours, baking powder, salt, and nutmeg.

Add about ¼ of the flour mixture to the butter mixture, and beat on low speed to incorporate. Add 1/3 of the milk or yogurt, and beat again. Add the remaining flour mixture in three more doses, alternating each time with a bit of milk or yogurt, and beating to just combine. Using a rubber spatula, scrape down the sides of the bowl and stir to incorporate any flour not yet absorbed.

Scrape the batter into the prepared pan, spreading it evenly across the top. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. (This cake seems to want to brown quickly on top, so after about 20 minutes, you might want to peek into the oven and tent the cake with aluminum foil, if necessary.) Cool in the pan on a rack for 20 minutes; then remove the sides of the pan and continue to cool.

Serve at room temperature. Or slightly warm, if you want.

Note: I store this cake at room temperature, covered with plastic wrap. It’s very good on the first day, but I like it even better on the second. By the third day, it starts to dry out, but it still tastes good.


Blogger eM said...

huzbeau is going on a biz trip, and I am sure he would love to come home to this!
Also, what do you do with all your experiments? do you feed your neighbors? throw them away?

12:03 AM, April 28, 2009  
Blogger deborah said...

my everyday cake is the french yoghurt cake... but i do believe in alternate everyday cake too.

i have been reading up on edna lewis and i love her already, so i expect this cake is pretty spesh. even if its for everyday.

12:29 AM, April 28, 2009  
Blogger Ashley said...

Looking forward to making this cake tomorrow! Seems like the perfect cake to make on a lazy day off :)

12:34 AM, April 28, 2009  
Blogger Jasmine said...

this looks a lot better than the "everyday cake" i'm used to...i usually just bake a box of yellow cake and leave it in the pan, unfrosted, to snack on throughout the day. haha!

12:36 AM, April 28, 2009  
Blogger anya said...

I feel that not owing an oven (my case) can be equated with some major punishment, like stoning, perhaps? There, I've said it.

Everyday cake...Ohh, what a joy it must be to have it, every day.

12:53 AM, April 28, 2009  
Blogger Elizabeth said...

Molly, this looks delicious. I don't have white whole wheat flour; do you think it would work okay with regular whole wheat flour?

By the way, I've now read your book and loved it. I actually chickened out and stopped reading for a few days when I reached the point where your father was diagnosed, but when I went back to it, I found it wasn't sad the way I thought it would be. I mean, it was; it just didn't make me put my head down and bawl like a three-year-old. It was touching and real and just absolutely lovely. I'm sad I couldn't make it to either of your readings in SF, but thank you for writing such a wonderful book.

12:54 AM, April 28, 2009  
Anonymous eva said...

I miss everyday cake...I have been living in a place without oven for about 2 years now, so baking is luxury :) But my everyday cake used to be banana cake :)

1:27 AM, April 28, 2009  
Blogger Aquarius said...

Edna Lewis's Busy Day cake became my favorite after reading about it from you - so thank you for that! Once I forgot the nutmeg, and it lost its allure. Even my cat loves Busy Day cake. Can't wait to try Everyday cake too.

1:52 AM, April 28, 2009  
Anonymous {Megan} Feasting on Art said...

I think an everyday cake is a wonderful idea. It is one of those simple indulgences in life that make all of the difference. Lovely post and lovely photos.

2:53 AM, April 28, 2009  
Anonymous KellyVeeeeeeee said...

ha! peaceful easy feeling! I'm not gonna lie, I've totally been there! What's worse is when random things like car insurance commercials get you choked up! Good nights sleep indeed!

This cake does sound fabulous, and I will certainly be making it, Eagles or no Eagles. Oh, and I just finished your book. Comforting is the first word that comes to mind. I loved it! Good job lady! and good luck with what Im sure is a roller coaster of a ride!

3:12 AM, April 28, 2009  
Anonymous Victoria said...

Oh, Molly,

This is EXACTLY the kind of cake I love.

By the way, I have a new bad habit. Maple syrup on Dutch Babies.

3:48 AM, April 28, 2009  
Blogger Gemma said...

This looks great. I haven't done much baking recently but might be time to rectify the situation. I've often wondered what happens to your tests of recipes as well, would be interesting to find out.

3:50 AM, April 28, 2009  
Blogger anniebelle said...

Molly ,I'm late to the party I know but I just wanted to tell you how much I've enjoyed your writing as well as your recipes. Also great job on the April issue article for Bon Appetit magazine. I actually squee'd when I saw your name on it.


3:56 AM, April 28, 2009  
Blogger lexi said...

How lovely is Edna Lewis!

I have a thing for this kind of cake on the third day, once it dries out a little. Scandalous, I know. Thank you for another lovely recipe.

4:29 AM, April 28, 2009  
Blogger Kendall Micayla said...

It sounds so good! Lovely pictures, by the way. :)
I will have to make it this weekend!!

4:44 AM, April 28, 2009  
Anonymous The Celiac Husband said...

I could eat cake every day. Not the healthiest of regimen, but the sweetest!

4:54 AM, April 28, 2009  
Blogger Maggie said...

This sounds nice! I feel like I have to get all my baking experiments done before it gets too hot to turn on the oven. I may have to pick up some white whole wheat flour!
Bet this would be nice with jam or marmalade as well...

4:57 AM, April 28, 2009  
Anonymous shari said...

that edna lewis. she was a smart cookie. can't wait to try the cake. thanks molly. xo

5:17 AM, April 28, 2009  
Anonymous Dana McCauley said...

I know how you feel - sometimes a forkful of cake can be alike a hug from a grandma who is wrapped in a cozy slanket!

Hope you get some rest and your fill of cake!

If you need a new, easy to make comforting cake to try, I recommend my banana bread: http://danamccauley.wordpress.com/2008/11/13/danas-one-bowl-banana-bread-recipe

It's become a favourite among my blog readers.

5:52 AM, April 28, 2009  
Blogger Leila said...

Speaking of cake... My husband made the Winning Hearts and Minds CHOCOLATE Cake from your book on Sunday. YUM! We are going to make it again this week, freeze it and eat it the week after. Our friend thought it would taste even better with a dollop of chocolate mouse added to the top so she is going to bring that. Would a few pie cherries on top of that be overkill? :) Good times. Thanks for the recipes!

5:53 AM, April 28, 2009  
OpenID truestoryofwhatwas said...


6:04 AM, April 28, 2009  
Anonymous Ricki said...

"Busy-day cake"--love it! We could all use some busy-day recipes (for everything, not just cake!). The cake sounds great. And I'm sure you would never make babies cry!! ;)

6:06 AM, April 28, 2009  
Blogger Adrienne said...

Just the very concept of an everyday cake is completely charming. Yours looks quite tasty.

6:29 AM, April 28, 2009  
Anonymous Sara said...

Everyday cake sounds perfect for when I am a little frazzled and need a break.

6:41 AM, April 28, 2009  
Blogger Georgia B. said...

this looks and sounds delicious. i will definitely be trying this. thanks!

6:58 AM, April 28, 2009  
Blogger elizabeth said...

Sigh, easy listening -- reminds me of sitting in the back of my mom's Volvo in the seventies.

Sometimes when I am frazzled I seek out chain drugstores so I can spend some time with the soothing tunes of "lite" music.

7:03 AM, April 28, 2009  
Anonymous Kylie said...

Hi Molly,
I have to admit that, now, whenever I have that overwhelmed and teary feeling, I end up opening your book. Sometimes makes me more teary, but in a good way.
Take care.

7:10 AM, April 28, 2009  
Blogger LadyConcierge said...

I love the "Peaceful, Easy Feeling" song. And "Tequila Sunrise". Cake isn't so bad, either.

7:13 AM, April 28, 2009  
Anonymous georgie said...

I don't make cakes often but this is definitely one to try!

7:52 AM, April 28, 2009  
Blogger Lisa said...

I find the easy listening station immensely comforting too. When VH1 aired their "100 Greatest Softsational Soft Rock Songs" I knew every single one. It's my secret pride and shame.

Your cake looks equally comforting and delicious.

7:53 AM, April 28, 2009  
Blogger astoriaAnn said...

Sounds wonderful. I love whole wheat and this half and half cake sounds perfect for this spring weather. Not melty or messy. Not overly sweet. I think I'll make one today.

I just finished your book and loved it so much. I'm talking it up with friends! :)

Get a good night sleep! (I need one too. I'm right in between weeping over spilled milk, and an allergy fog that makes me feel like I'm crying when I'm not. Mix in the 8-month-old's night nursing and we've got a bit of a problem.)

7:59 AM, April 28, 2009  
Blogger City Girl said...

I need to get back into everyday cake - and this seems like just the right way to do it :)

8:00 AM, April 28, 2009  
Blogger SB in SB said...

I think the whole wheat elements means you can eat more without the guilt! Looks delicious and I think we should all take some of your wisdom and eat cake everyday — and perhaps wash it down with a glass of champagne.

8:05 AM, April 28, 2009  
OpenID peaceliving said...

Yum...cake! I told my five year old we would make an apple cake, to which he protested very strongly..."I don't want any kind of fruit in my cake!" I will definitely try your recipe! I do like to bake with whole wheat, mostly because I feel like I can eat twice as much with the same amount of guilt!

8:13 AM, April 28, 2009  
Blogger Jess said...

Cake has also been filling my thoughts as of late. This past week I made three cakes - one of them your French Yogurt Cake, made with tangelo instead of lemon.
Ever since you posted Edna Lewis's Busy Day Cake, it has been my stand-by, but I'm glad you've been tinkering with it, because it was just a tad dry for me. Maybe your Everyday Cake will be what I was looking for.
Meanwhile, have you ever made/tasted a Fig Cake? I found the recipe in a cookbook called "Sticky, Chewy, Messy, Gooey" and this fig cake is heavenly.

9:05 AM, April 28, 2009  
Blogger Keri said...

i've been trying to wrap my head around the chemistry of baking, and am curious about how this cake will be different with milk or yogurt. i may just have to make two cakes!

9:59 AM, April 28, 2009  
Blogger Lina said...

This cake seems the perfect cake to have around whenever you have a cake craiving. I just got your book yesterday can't wait to start reading it. Too bad I missed you twice when you came to San Francisco.

10:08 AM, April 28, 2009  
Blogger Cakespy said...

I like the idea of an everyday-cake -- the type that is always on a glass cake plate on the counter. Only, I don't know if cakes can really rest on counters the same way fruit can. It's far more tempting. Also, it sounds like a perfect breakfast cake.

10:09 AM, April 28, 2009  
Anonymous Mark Garso 3559 said...

I'm with you on cake and whole wheat flour so I'm a bit anxious to try this cake with the white whole wheat flour. Makes me feel I can give it to my 3 year old!

Mark F. Garso 3559

10:25 AM, April 28, 2009  
Blogger Erin said...

Hmmm....if I don't have a springform pan, could I just throw it in a casserole dish to bake? Might try it this afternoon with the 5 y.o.

10:34 AM, April 28, 2009  
Blogger sarah said...

Sounds delicious! I made the "busy day cake" you posted last year too, and loved it - can't wait to try this one. Also wanted to thank you for your book. I have a 4 month old baby who has made me too busy to read or cook (both things I previously loved to do) - your book got me reading AND cooking again!

11:08 AM, April 28, 2009  
Blogger Lael said...

I baked Edna's Busy Day Cake after you posted it and absolutely loved it, so I'm sure this one is wonderful too! My sister has this crazy notion that she doesn't like cake...I think it's because she hasn't tried your cake recipes, Molly. They never cease to please.

11:19 AM, April 28, 2009  
Blogger Laura [What I Like] said...

Ha! I was literally just trying to figure out what I could make tonight that would satisfy my need for a little sweet and look what you've given me...it must be kismet!

11:44 AM, April 28, 2009  
Blogger laura said...

This sounds like something I need sitting on my kitchen counter at all times.

12:06 PM, April 28, 2009  
Blogger Gigi said...

I love Edna too -- her & her recipes - something so comforting about both. I can totally see why her books make good bedtime reading.
Don't scoff, but I've recently been reading "The Little House in the Big Woods" to my DH -- he'd never read them -- how crazy is that?! Next might be "Farmer Boy" ;-).
I also love cake without icing and used to plead with my mom to give me a piece of cake before she iced it, and she always did.


12:23 PM, April 28, 2009  
Anonymous Nurit - 1 family said...

Cake, as simple as it might be, has strong forces of comfort, doesn't it?!
I NEED to bake every Friday. I go totally crazy if I can't (for some strage and very rare reason if it ever happens)

12:28 PM, April 28, 2009  
Anonymous Dallas from Bitchin' Kitchen said...

Your snack cake certainly sounds better than the "snack cakes" that are abundant at truck stops, gas stations and in the Wal-mart grocery aisle. Those things are packed with food coloring and preservatives and wrapped in plastic, wheras yours sits humbly on a table top in all its homemade glory. This is a GREAT snack idea!

Dallas C
Bitchin' Kitchen
"All we are saying, is give peas a chance."

12:53 PM, April 28, 2009  
Blogger Amanda on Maui said...

I'm in a frazzled state right now too, and I am desperately wanting to bake some gluten-free orange cake. Everyone wants my attention, and I'm in the last two weeks of college as well. How nice it would be to whip up some cake and sit down to a soft squishy piece with the brightness of orange.

Sounds like dessert is in order tonight.

12:55 PM, April 28, 2009  
Blogger Beeper Bebe said...

The intent of this cake--not dessert, midday, eaten in hand--sounds suspiciously like coffee cake...but not the coffee cake from Sara Lee my mama always pulled out of the freezer on Sunday morning...the kind of coffee cake you actually yearn for that you never knew you yearned for all these years....

12:56 PM, April 28, 2009  
Anonymous julie said...

THAT'S what was missing from tonight's menu (and from the promise of a sweet tomorrow). Thanks you again!

1:54 PM, April 28, 2009  
Blogger Lance said...

things are getting frazzled and anxiety like over here... and the pan of brownies I tried to head it off with last night has made quick at vanishing...

I think you may have saved me with this most perfect cake and the thoughts you've shared.

thank you.

p.s... it seems I will be in Seattle for a bookstore event in July (possibly the 9th), will Delancy be open?

1:56 PM, April 28, 2009  
Anonymous june2 said...

This is my favorite comment on the subject of cake....enjoy!


2:14 PM, April 28, 2009  
Blogger Ryan said...

I'm still eating the cinnamon rolls my boys and I made last night after finding your recipe on bon appetit's site! Will have to try this cake later this week when we've depleted our store of cookies and rolls!

2:22 PM, April 28, 2009  
Blogger Ryan said...

Molly, I'm so ashamed...I grew up in rural Va. and have a long legacy of southern cooking from my grandmothers, so how is it that I never heard of Edna Lewis? We even share the same maiden name! Thanks for introducing her to me- which cookbook of hers would you recommend most? Thanks! -Wisconsin Stephanie

2:34 PM, April 28, 2009  
Anonymous Hillary said...

Aww, I choke up at songs too when I'm overtired. I also definitely crave cake when I'm overtired, so thank you! :)

3:10 PM, April 28, 2009  
Anonymous Annette said...

I understand those days when you're so frazzled that you don't know up from down. You just want to curl up in a ball instead of run one more errand or return one more email. I'm excited to try this cake recipe for those times! What is it that's so special about sweets that it calms the nerves so well - that and a glass of wine! I've been enjoying reading your blog! Thanks for the inspiration!!!

3:28 PM, April 28, 2009  
Blogger Anne Zimmerman said...

In my perfect world every day I would have a bite or two of cake - birthday cake, tea cake, any kind of cake would do!

3:39 PM, April 28, 2009  
Blogger Salpy said...

Oh boy, I've been looking for something like this. Thank you!

3:47 PM, April 28, 2009  
Blogger Regan said...

i listen to the easy listening station when i'm frazzled, and my mitsubsishi has missing hubcaps! had to laugh at this post. i'll have to check out this recipe...

4:38 PM, April 28, 2009  
Anonymous Julie said...

Have you ever read the Betsy-Tacy book series? It is absolutely the best series of books for little girls to grow up with in my humble opinion, anyway, that aside, this cake reminds me of the cake that Tacy's Mother would sometimes make for her large brood for dinner.

5:01 PM, April 28, 2009  
Blogger Dawn said...

I just read the post about Edna Lewis' Every Day Cake. I immediately reserved her book from the library. Can't wait to read it. Did you know there's now a picture book about her? Bring Me Some Apples and I'll Make You a Pie: A Story About Edna Lewis; published earlier this year.

6:28 PM, April 28, 2009  
Blogger denise said...

"everyday cake" reminds me of those aunt jemima boxed coffee cake mixes that my mom used to buy when i was a tot. the box included a bag to squish all of your ingredients and a funny little pan made of some sort of oven-safe flimsy cardboard type material--everything a modern woman in the 70s needed! i used to love squishing the ingredients in the bag. i wonder if they are still around or if they were too environmentally unfriendly to go the distance. i'll have to find out. i want to make one now... thank you for the memory trigger.

6:47 PM, April 28, 2009  
Anonymous Rosie DeQuattro said...

I love the idea of an everyday cake--a cake to set out when friends drop by, or to nibble on whenever. I wish I could eat cake everyday, but, alas, the calories!... Thanks for the recipe.

6:58 PM, April 28, 2009  
Blogger Erin said...

How refreshing. I always thought I was the only one who disliked baking with whole wheat flour. I'm not alone! I feel so much better now :)

7:15 PM, April 28, 2009  
Anonymous Anonymous said...

I had some peaceful, easy, Molly moments this afternoon when I sat down to read your blog. The first thing I saw was the word "cake", and I remembered a cake I made last week that I wrapped up and put in the freezer. Last night I had put it in a cold oven to defrost overnight. It was a variation of one of your recipes...Blueberry-raspberry pound cake. I have made this cake three times. The first time, I followed your directions exactly, and it was excellent. Since I like to experiment, the second time, I used Cointreau and all blueberries, and the third time, Cointreau, the juice of half a lemon, and the grated rind of a whole lemon, also very good. I thought how perfect it would be to eat Molly's cake while reading Molly's blog about cake.(It's the little things). As I was reading and eating this moistness and deliciousness, you suggested iced coffee with your cake and I remembered I had made some a couple of days ago. So I happily get myself some iced coffee. As I continue reading, you suggested eating the cake with your fingers, and yep, I did that too. So thanks, Molly, although I won't do everything you say, your writing is fun, entertaining and educational. I've recommended your blog and book to many, to cheer their days and inspire them. I look forward to making your "Everyday Cake" and many of your other recipes.

7:26 PM, April 28, 2009  
Blogger page said...

Oh my GOSH, Julie, I was thinking the exact same thing! TOO WEIRD!!!!

7:28 PM, April 28, 2009  
Blogger Caroline said...

This cake looks amazing! I can't wait to try it.

I've been baking my way through your book. I love the French Yogurt Pie, the Blueberry Raspberry Pound Cake (I made it with strawberries) and the Scottish Scones. I've made the scones a couple of times already. When I made them the other night, I experimented a little and used one cup of whole wheat flour and one cup of regular flour as well as 1/8 cup of dark chocolate chips, 1/8 cup of raisins, and 2 tsp of almonds. I was a little scared of using the whole wheat flour, but they came out great.

10:31 PM, April 28, 2009  
Anonymous icore said...

I baked this cake yesterday and it was easily one of the best cakes I have ever eaten. very fluffy and light. I had to make some changes though. We seem to have different kinds of flour here, I have never com across white whole wheat flour here (Switzerland), so I used all-purpose. Instead of vanilla extract I took the seeds of half a vanilla pod. And I put fruit in it, in my case thawed plums. And again, it was really lovely and extremely easy to make. thank you.

10:41 PM, April 28, 2009  
Blogger Kimberley said...

I love The Eagles (and lite rock generally) and I'm not embarrassed about this.

12:02 AM, April 29, 2009  
Blogger mme. bookling said...

i popped on over to amazon to look at your book, and realized that i had thought it was simply a recipe book. when i read the synopsis on amazon, i found myself wanting to run out and grab a copy now!

do you know of any independent bookstore's selling them in seattle?

i had to have cake tonight, and since i had just read your post this morning, I MADE IT and chronicled the whole gory thing. if you have time and need some armature amusement, stop on by.

i think you are lovely.


2:00 AM, April 29, 2009  
Anonymous jules said...

just wanted to day I'm absolutely loving your book molly. am sure your dad would be really proud.

the only thing is that it's really missing food photos. you have a great eye. I hope you'll think about doing some pics for your next book

4:36 AM, April 29, 2009  
Anonymous FatBanker said...

You photographs are beautiful! They have a stillness and almost haunting quality (in a good way) which I find touching. Keep up the good work!

5:07 AM, April 29, 2009  
Anonymous Mixing Bowl Mama said...

This is exactly the kind of cake I need to know about. Thank you for sharing your recipe. I hope to make it this weekend if I can move my arms after making 500 cookies for kids school.

6:33 AM, April 29, 2009  
Blogger Chelsea said...

This sounds so lovely, but I don't think you can beat the french yogurt cake as an "everyday" cake.

Your photo's are so dreamy...

7:55 AM, April 29, 2009  
Blogger Dianne said...

I just love the idea of a cake made with whole wheat flour. Just perfect! Thank you for sharing it with us!

9:22 AM, April 29, 2009  
Blogger Erin said...

Molly, Just wanted to come back and say, my five-year-old and I DID make this yesterday. We didn't even have fresh nutmeg, only the stuff in the jar, and it was still amazing! My husband was convinced there was orange in it. ANd some yummy carmelization going on on the outside, too.

Plus so easy and quick, even with a "helper!" Thanks. Putting your book on my "must-buy" list.

10:29 AM, April 29, 2009  
Blogger Chanalynn said...

Hi Molly,
I just finished your book and I had to tell you that it was wonderful, delicious, and touching!
Thank you so much!

11:47 AM, April 29, 2009  
Blogger Jen said...

My son and I made this last night just before he went to bed. He was quite skeptical about the whole wheat flour, but loved the batter. There's a piece in his lunchbox today--I hope he likes the finished product. I know I do!

12:57 PM, April 29, 2009  
Anonymous Rebecca said...

This sounds simple and wonderful, and I just love that Edna Lewis is the inspiration--she's a national treasure.

1:43 PM, April 29, 2009  
Blogger Marta said...

I make this cake a couple times a month! I've added my own little twist that gives it a sweet little kick. Right before I pop it in the oven, I make a nice spiral with the spatula right in the batter and then I slice an orange in half and squeeze a half over it. It seeps into the little crevices and not only looks yummy, but gives it a little citrus kick. I usually squeeze the other half into the batter before it goes in the pan.

7:56 PM, April 29, 2009  
Blogger emily said...

I made it this morning, using whole wheat pastry flour instead of white whole wheat flour, and it turned out fine. A touch dry, but perhaps I'll add a bit of extra yogurt next time. It developed a nice crust on top and wasn't too sweet - an everyday cake, indeed.

served with strawberries :]

8:36 PM, April 29, 2009  
Blogger jodye said...

This sounds perfect for a snack, possibly spread with some marmalade.. mmm!

11:18 PM, April 29, 2009  
Anonymous Robyne said...

I made this 2 days ago with brown wholemeal and it worked out very well - we still have 1/4 left - its really delish!
Thanks Molly

5:34 AM, April 30, 2009  
Blogger RW said...

I am just about to crack open your book for the first time and I am very excited.

7:06 AM, April 30, 2009  
Blogger Almost Vegetarian said...

And this is why I plan to take the pastry program once I finish my current program (I'm a culinary school student). To be able to bake like this all the time.


7:16 AM, April 30, 2009  
Blogger Lola Cupcake said...

There is nothing, and I mean nothing, better than cake. Anytime you wanna write about it I wanna read about it. Can't wait to try this recipe- thanks!

7:42 AM, April 30, 2009  
OpenID hilaryldavis said...

Snack cake? A girl after my own heart.

If you ever come to Boulder, CO, I think we could be friends.

Can't wait to try this recipe!

8:45 AM, April 30, 2009  
Anonymous Sarah said...

I love your blog and I read your FAQs about linking. I write a food blog from the French Alps where we are renovating an old watermill to turn into a gite. I hope you may read it and visit on a regular basis.

9:22 AM, April 30, 2009  
Blogger the purcells said...

i love cake too! unfortunately my husband doesn't really share that love so i end up eating the entire thing myself :-) just used white whole wheat flour in a pizza dough and really liked it - much better texture than regular ol' whole wheat.

11:42 AM, April 30, 2009  
Anonymous Romy said...

I love this recipe and will definately check it out and put it in my my try folder. I'm always out and about looking for the next recipe I MUST try so thank you. I just wrote a fun little piece on Strawberries, since we're in season now.. Check it out and let me know what you think - www.romyraves.com

12:16 PM, April 30, 2009  
Anonymous Cynthia said...

I love the idea of an everyday cake. Not only does it give me an excuse to eat it every day, but it gives me a way to bring a freshly baked cake to work with me the same morning I baked it. Thanks for the recipe!

3:52 PM, April 30, 2009  
Blogger Phoebe and Cara, the Quarter-Life Cooks said...

I have one in the oven right now - made with half brown sugar and some chocolate chips thrown in. yum!

5:23 PM, April 30, 2009  
Blogger robynnwalter said...

Molly...my comment has nothing to do with your cake, but boy does it sound delicious! I was not aware that your blog existed until a member of my book club chose your book for the month of April. Loved it! We had a great discussion about food and life and everyone seemed to enjoy it. Our host even made some of your recipes that evening and all I can say is "goodness, gracious, great balls of fire!" They were tasty! Especially the heart and minds cake (now THAT should be eaten EVERYDAY)! Kudos to you and good luck with your Pizza Pies!

10:14 PM, April 30, 2009  
Blogger Lickedspoon said...

This looks so good. I love the comfort of a 'plain' cake. Often, like 'plain' friends, it means they have to have put more effort into working on their character. They have a reassuring charm which is at once comforting and delightful.

It gave me a little shiver to see you writing about Miss Lewis. I am off to France tomorrow and I was THRILLED that a package containing A Taste of Country Cooking arrived today, just in time for me to tuck it into my case. The other book in that package was yours, so I have a hardback feast to dip into in the Languedocian sunshine.

2:02 AM, May 01, 2009  
Anonymous Sailaja said...

Just my kind of cake. Cake has been on my mind these past few hours and am contemplating between a carrot cake using yogurt and your every day cake. :)Thank you, Molly.

2:12 AM, May 01, 2009  
Anonymous Annie said...

I made the cake the minute I read about it. It was a perfect after school snack for my girls.

7:59 AM, May 01, 2009  
Anonymous Recipe man said...

i always have a cake on the table. its usually a good marble cake. most people love it. for some the chocolate part is too strong

11:32 PM, May 01, 2009  
Blogger Cheryl Arkison said...

I need to try that. I've seen her busy-day cake recipe elsewhere. My default is always a lemon cake and April's Gourmet had a new recipe that will be the standard in my house from now on.

9:24 AM, May 02, 2009  
Anonymous Anonymous said...

This cake sounds terrific!! I just started on The 100 Calorie Diet. Anybody know any type of calorie count for this cake? I loveee cake! :)

11:39 AM, May 02, 2009  
Blogger Emily said...

I love the idea of an everyday cake.

I read about A Homemade Life in The Wall Street Journal this morning and then popped over here to take a look around. I am thrilled to have found your lovely space. I'll be back.

12:36 PM, May 02, 2009  
Blogger Scott at Real Epicurean said...

A great cake to serve with a cup of coffee, not as desert. That's a good thing!

2:52 PM, May 02, 2009  
Blogger Bill said...

I bow down to those cooks who can "whip up" a cake from scratch without a recipe, or invent a cake.

Cakes are mysterious to me. I can cook many, many, many things from scratch, by feel and without a recipe including breads, but cakes scare me.

I will follow a cake recipe to the letter and measure everything. Twice.

Love cakes! Hate cakes!

6:04 PM, May 02, 2009  
Blogger Warm Bunny said...

Molly, that sounds like a pretty good cake.

2:11 PM, May 03, 2009  
Blogger mme. bookling said...

Hey Molly!
I am sure you already know, but your book is #3 best selling at the University Bookstore! I was so excited when I saw this.



7:50 PM, May 03, 2009  
Anonymous Toasted Special said...

Nice! I love the idea that cake is not just for special occasions.

Ordered your book recently Molly, can't wait to read it.


9:37 AM, May 04, 2009  
Blogger Sarah said...

This looks terrfic but it was the French Yogurt Cake I made today - your book and blog are joys bringing much inspiration to my kitchen. I've already lost count of how many times we've eaten the Chickpea Salad in the last month or so since I found your blog. Thank you!

10:18 AM, May 04, 2009  
Blogger Kathryn said...

look how cool! I smiled my whole way through this article! you got some serious shoutouts girl


10:12 AM, May 05, 2009  
Anonymous www.dillmypickle.com said...

I am going to try this... we are major cake fanatics and I have been itching to bake with whole wheat flour.

Love your blog!

2:27 PM, May 05, 2009  
Blogger bc said...

AND if you want, underbake this cake a teensy bit, then cool, split, spread both side with an oozy frangipane filling , then bake it again loosely wrapped with parchment. Serve with macerated fruit, I did rasperries and kirsch for my 19 yr old's birthday this weekend and we're polishing off the last crumbs now.

4:06 PM, May 05, 2009  
Anonymous Cate said...

This looks like it would be great with some Greek yoghurt or creme fraiche served on top or at the side, along with some fresh fruit. I do that a lot with polenta cake which has quite a coarse texture. I slightly warm the cake first.

10:26 AM, May 06, 2009  
Anonymous Laura said...

That looks wonderful. My everyday cake is the crumb cake my mom baked almost every week. I recently made it with half white whole wheat flour and it was just right--less sweet and less smooshy, which I was very happy about. Who knew!

7:40 PM, May 06, 2009  
Anonymous littlem said...

FYI - I've listed your site and book on this post - http://gustoso.wordpress.com/2009/05/04/books-by-bloggers/ - let me know if you want any changes.

8:53 PM, May 06, 2009  
Blogger Nikki said...

I feel sad that I'm just now catching up on reading about this cake. The 27th was my birthday. I made my own cake & took it to work. Very rudimentary & not as pretty as yours. Everyone told me that I shouldn't have to make my own cake for my own birthday. Oh, what do they know? :)

11:19 AM, May 08, 2009  
Anonymous bronwyn said...

What timing! I have tried several cake recipes over the last 2 weeks in search of the perfect everyday cake - the one that my daughter will think of when she thinks of her childhood. One of the many cakes baked was the Edna Lewis cake I found here. I liked it quite a lot even though I over baked it (lesson learned - never argue with verizon and bake at the same time). Another contender was a french yogurt cake, so I can't wait to try this one! I believe today will be the day. I am rather new to your site and have already read about half of your archives and made and enjoyed several recipes. Thanks!

9:37 AM, May 09, 2009  
Blogger Deena said...

I made this cake for Mother's Day and it was perfect! I did add a dash of cardamon to it as I dearly love cardamon. Thank you for such a wonderful recipe & blog!

6:03 PM, May 11, 2009  
Blogger Hannah Denman said...

I read this post several days ago, and had nearly forgot about it until, after using up some overly ripe bananas I'd abandoned on the kitchen counter to make my mom's famous banana cake, I found myself . . . leaning over the kitchen sink to inhale a slice before rushing off to work yesterday morning. You are so right - sometimes you just need cake. And no fork. I'll have to bookmark this recipe to try in the near future - thanks!

11:27 AM, May 14, 2009  
Anonymous Anonymous said...

Hello first time here, you got some interesting reading here, I see you are also building a stone owen, thats what I know from Italy it really tast different. ohh about cake here is one http://www.droparecipe.com/recipes/view/chocolate-cake

8:06 AM, May 20, 2009  
Anonymous nithya at hungrydesi said...

this sounds great. i made a variation of this using just whole wheat and no all purpose plus Fage yogurt and blackberries. I'll try our your recipe...what's better than an everyday cake that sounds healthy to boot? thanks!

10:49 AM, May 26, 2009  
Anonymous Hilary said...

I made this cake today for lunch. It is great and really reminds me of my family's pound cake recipe, except it is a bit lighter. It has the same "crust", which is my favorite part.

6:29 PM, May 31, 2009  
Anonymous Gourmet Mama said...

I must say, I still can't believe it's possible to have cakes be done that way. I'm really intrigued about the recipe. I will fit this recipe in with the recipes I will try out. Hope this turns out as delicious as the pic!

8:36 AM, June 03, 2009  
Blogger denise said...

My everyday cake is in the oven and my apartment smells wonderful. I substituted buttermilk for milk/yogurt, and King Arthur traditional whole wheat flour for white whole wheat flour. I also stirred a few chopped almonds into the batter. I'm planning to serve each slice with rhubarb compote and jersey ricotta from valley ford, ca (a very cool little town).

8:46 PM, June 04, 2009  
Anonymous Anonymous said...

looks beautiful..can't wait to try it!

2:41 PM, June 22, 2009  
Anonymous Dazy said...

Since you already know, I like your recipes, just wanted to tell you that I made this dish several times before and it was amazing! Thank you so much for the recipe, it is one we will be enjoying again and again!

1:50 AM, July 03, 2009  
Blogger Jaunty Gourmand said...

I made this cake last night. I had some leftover ginger syrup that I just made to go in Blue Ginger Gimlets, so we drizzled some of that around the plate and served it with strawberries. Delish. Can't wait to read Ms. Lewis's book.

9:15 AM, July 12, 2009  
Anonymous Chasity said...

Just my luck! Well...at least now I can say I've seen a blog. I have been avoiding such sites and now am wondering why.

Discovered your book by happy accident. Thought it was something totally different in my bi-monthly frenzy at the library. You captured my attention from the beginning and captured my heart with the simple phrase,"I love sausage." Not alot of girls will admit that for various reasons. Hope you are back online soon and that all is well with your resturaunt. I don't know how you can't flourish when you can make canned tuna reach past the mayo/pickle/onion mix to nirvana!

3:28 PM, July 13, 2009  
Blogger Mary said...

Love your book and thank you for all the wonderful narratives and your on line recipes. Everyday Cake. This is positively wonderful for shortcake. Just cut a wedge slice it open, fill with fruit. Put the top on, more fruit and whipping cream. And if you are blessed with a bounty of nutmegs, grate an entire one into the cake. It is fabulous. I am currently experimenting with a topping of fresh sliced plums and a streusel topping. It is in the oven now.

1:25 PM, August 20, 2009  
Blogger Sheryll said...

Hi Molly. I just made the cake and it's so yummy! I love the aromatic flavor of the nutmeg. Thanks so much for sharing!

5:01 PM, August 27, 2009  
Anonymous Anonymous said...


my version--i don't have a springform pan, so i made two 9" layers and it worked perfectly! it was a little dry (my oven runs hot and i probably left it a few minutes too long, but i think it's supposed to be a bit dry) but i loved it! perfect the next morning with tea. :) i just made a simple buttercream frosting. i liked the contrast! --liz

10:10 PM, September 07, 2009  
Blogger Rebekah Daphne said...

Delicious. A little dry, so I might add a tablespoon or two more of butter next time and bake it five minutes less. There will be a next time! I added nutmeg and cinnamon to the batter, and sprinkled sliced almonds and a bit more cinnamon on top. I'm thinking this will be good with some lightly sweetened yogurt for breakfast!

4:23 PM, March 16, 2010  
Anonymous Jessica said...

Oh my goodness, Molly! I can't believe I put off making this for so long, merely because it's not chocolate and I didn't have a springform pan. Finally a friend suggested making it in a Bundt pan, and I made Everyday Cake before bed last night. Lightly dusted with powdered sugar, it's beautiful!! This may be one of the yummiest things I've ever made. :) I'm inspired to buy a pretty glass cake dome and make cake a truly "everyday" thing. Thank you, Molly!!

7:12 AM, July 23, 2010  
Blogger Dahlia said...

Know what I love about your blog? That I can say to myself, "I want snack cake!" at 9pm, on a chilly fall night on the way home from rehearsal, and then immediately think, "Oh, Molly'll have that." And you did! Half an hour later, my kitchen smells divine. Thanks for that :)

10:39 PM, October 27, 2011  
Anonymous Anonymous said...

I had a cake craving at 9pm on a work night and wondered what to do. And then I remembered viewing this recipe and whipped it up! Used a hand blender, sour cream instead of milk and used an 8" loaf pan. The result is wonderful, if a little overbaked at 45 minutes. I can't wait to try this again.

4:53 AM, March 29, 2012  
Blogger tess said...

I also added sour cream with a bit of milk instead of all milk and I made the cake gluten free, substituting the whole wheat for buckwheat and the regular flour for part oat and part corn starch. it was easy and delicious!

11:59 AM, January 18, 2013  
Anonymous Anonymous said...

On a scale of 1 to 10 how sweet is it?

2:46 PM, October 09, 2015  

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