So my oven didn’t like the letter I wrote him last week. Two days after I posted the blog he decided to blow up. Yes, I said blow up. I pushed the preheat button and he started to get warm. Things started to spark and sputter and long and short of it smoke started coming out of his back side. My poor oven is now getting fixed and I have a loaner in his place. I don’t know what happened or how it happened, but I know it should not have happened. (That was my angry voice).
So…let’s break in this new bad boy. Ok, so I have to admit something. My cookbook collection had a few more additions added to it this weekend. I can’t help it! I love them. I can sit in Barnes and Noble for hours and flip through cookbook after cookbook. It’s an obsession. My latest purchase is on stands right now. It is Cooking Light’s “Quick Baking” issue. There are so many good recipes to choose from, quick breads, muffins, pizzas, cupcakes; the list goes on and on. Cooking Light also lists all the nutritional information with their recipes, so you know how much will go right to your thighs.
The recipe that I picked first is, Sticky Date and Coconut Cake. The description of the cake made me drool as did the picture. I made two cakes and brought one to work and I didn’t tell anyone what was in it. I had them try it first. Some people when they hear “date” or anything other than chocolate turn their noses up. It was a hit! The cake is so moist and delicious and it was gone in a matter of minutes. The other cake was split between my mom’s and my grandma’s. The cake received thumbs up from both of them. This would be perfect at a holiday party or as a housewarming gift. It is delicious warmed with a cup of chai tea.
Sticky Date and Coconut Cake
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
2/3 cup packed light brown sugar
½ cup flaked, sweetened coconut
2 ½ tablespoons butter
2 teaspoons skim milk
- Preheat oven to 350 degrees
- Put first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally.
- Remove from heat, and let stand 10 minutes or until dates are tender.
- Combine flour, baking powder, and ½ teaspoon salt in a bowl, stirring with a whisk.
- Stir in date mixture, granulated sugar, vanilla, and egg until well combined.
- Pour batter into a 9-inch spring form pan coated with cooking spray.
- Bake at 350 degrees for 20 minutes.
- To prepare the topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil.
- Reduce heat, simmer for 1 minute.
- Pour over cake; bake at 350 for 13 minutes or until a wooden pick inserted in the center comes out clean.