Roopa
It’s finals time! I don’t know what it is about finals, but I become extremely efficient at doing all sorts of things unrelated to school. I read The Tale of the Dueling Neurosurgeons in the last three days – an excellent book, in case you were wondering – did some packing, and made my teachers a bribery cake.
More accurately, I like to do something for my teachers for Christmas. I thought a cake would be a fun idea, and it would prevent them from getting too hangry in the middle of my practical exam. The cake is a caramelly vanilla cake with butterscotch-peanut butter icing. It’s a pretty spectacular combination. Admittedly, it’s not the prettiest cake I’ve ever made, but in fairness, I am in the middle of finals; both my appearance and my standards have dropped considerably.
VANILLA CAKE (9X13)
INGREDIENTS
- 1 tbsp. apple cider vinegar
- 1 cup milk
- 1-¾ cups flour
- 1 cup dark brown sugar*
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 3/8 cup oil
- 2 tbsp. apple sauce
- 2 tbsp. vanilla
DIRECTIONS
- Preheat oven to 350F.
- Add vinegar to milk, and set aside.
- Whisk together flour, sugar, baking powder, baking soda, and salt
- Mix milk, oil, apple sauce, and vanilla together
- Combine wet and dry ingredients. Don’t overmix.
- Bake for about 20 minutes, rotating pan halfway through.
*I used dark brown sugar to give it that more caramelly flavour
PEANUT BUTTER ICING
INGREDIENTS
- 170g unsalted butter, softened (¾ cup)
- ½ tsp. salt
- 50g peanut butter
- 80g butterscotch chips
- 1-¼ cup icing sugar
DIRECTIONS
- Cream butter and salt for a few minutes until soft.
- Add in peanut butter and melted butterscotch chips and mix thoroughly.
- Add in icing sugar and mix thoroughly. Add milk or icing sugar as needed to get desired texture.
Here’s hoping I pass!
Chateau Gateau 