Wacky Cake Variations
I am indebted to the following authors and recommend their books for your bookshelves.
Anne Bryn: American Cake
Michele Urvator: Chocolate Cake
7 ounces/198 grams all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces/240 grams/ scant cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract or Amaretto
1 tablespoon white wine vinegar
6 tablespoons canola oil
1 cup/240ml water
Optional additions:
1/4 cup/60grams chocolate morsels
1/4 cup/60grams almonds, toasted lightly, skinned or not, halved
or
1/4 cup/60 grams fresh blueberries, tossed in a little flour to prevent their sinking in the batter
butter or nondairy spread, if serving to vegans, for greasing the pan
Preheat oven to 375F/190C
Grease an 8inx8in/20cmx20cm square pan with butter or nondairy spread, if baking for vegans or vegetarians.
Add all the ingredients to a large bowl, stir to mix, then tip into the pan and bake. The batter is very wet. Cake will need 30-40 minutes to bake. It’s ready when a tester comes out clean, and cake pulls away from edges of pan.
Place on rack to cool for a few hours.
The Wacky is usually sliced and eaten directly from the pan, but if you wish to remove it, this is best done by waiting until cake is completely cooled. Slice cake into squares, then ease it out with a spatula.
Cake will keep, well-wrapped, at room temperature, about three days. Refrigerate for two days after that, then freeze for three months.
Notes:
The classic Wacky is chocolate; make it this way by adding 2 ounces/60 grams of unsweetened cocoa powder–not drinking powder, baking cocoa.
Canola, grapeseed, peanut, and sunflower oil all work well in the cake.
I have used cider vinegar, distilled white vinegar, and white wine vinegar in the Wacky, and find the white wine vinegar is most subtle. Cider does lend a faint flavor. Avoid olive oil.
Michele Urvater calls for bleached all-purpose flour in her Wacky Cake recipe. I don’t have it in the house. If you do, by all means use it.