Granola Cake
 
Prep time
Cook time
Total time
 
From Press Herald: http://www.pressherald.com/2014/09/16/dorie-greenspan-heres-bake-next/ GRANOLA CAKE “I created this cake to do something fun and unusual with the granola I was making for friends, and now I just keep making it, whether I have homemade granola or not,” Dorie Greenspan writes in her new cookbook, “Baking Chez Moi” (Houghton Mifflin Harcourt, 2014). “I think of this as a snack cake and nibble it out of hand, but that’s so not French. When I serve it in Paris, I cut it into 2-inch squares, put them on plates, top with ice cream and serve with forks and spoons.”
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • ½ cup (1 stick) unsalted butter, room temperature, plus extra for the pan
  • 1 cup (136 grams) all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon (if granola is not spiced)
  • Pinch of freshly grated nutmeg (if granola is not spiced)
  • 1 cup (120 grams) granola, preferably homemade
  • 4 ounces (113 grams) bittersweet, milk or white chocolate, finely chopped
  • ½ cup (60 grams) shredded coconut, sweetened or unsweetened
  • ½ cup (100 grams) packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg, room temperature
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon fine sea salt
Instructions
  1. Set a rack on the oven’s middle shelf, then heat the oven to 325 F. Coat an 8-inch square baking pan with butter, then line it with kitchen parchment or waxed paper.
  2. In a small bowl, whisk together the flour, baking powder, baking soda and cinnamon and nutmeg, if using. In another bowl, toss together the granola, chocolate and coconut.
  3. Working in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the ½ cup of butter at low-medium speed for 2 to 3 minutes, or until soft and creamy. Add both sugars and beat for 2 minutes. Add the egg and beat until the mixture is smooth, about 2 minutes more.
  4. Beat in the vanilla and salt. Reduce the speed to low and add the flour mixture, mixing only until it disappears into the batter. Add the granola mixture, again mixing just until incorporated. Scrape the batter, which will be very thick, into the prepared pan. Smooth the top of the batter to make sure it gets into the corners.
  5. Bake the cake for 35 to 40 minutes, or until the top is honey brown and sugar-crackly; a skewer inserted at the center should come out clean. Transfer the pan to a rack and let rest for 10 minutes, then run a knife around the edges of the cake and unmold it onto the rack; invert and cool to room temperature on the rack.
  6. The cake is very moist and will keep, wrapped in plastic, at room temperature for about 4 days. You also can wrap it airtight and freeze it for up to 2 months; defrost it still wrapped.
  7. Nutrition information per serving: 200 calories; 100 calories from fat (50 percent of total calories); 11 g fat (7 g saturated; 0 g trans fats); 25 mg cholesterol; 24 g carbohydrate; 2 g fiber; 12 g sugar; 3 g protein; 65 mg sodium.
  8. Recipe adapted from Dorie Greenspan’s “Baking Chez Moi,” Houghton Mifflin Harcourt, 2014
Recipe by Tout va bien! (tm) at https://christymajors.com/french-fridays-dories-birthday-bash/