I love the idea of a snack cake. It’s simple, no dog-and-pony show like a layer cake, just a perfect little square of sweetness alongside tea or coffee. No frosting required, this is two or three bites of afternoon pick-me-up cake dotted with pecans or sprinkled with powdered sugar.
Molasses cake has an old-fashioned feel to it. If you were Betty Draper, you’d offer it up to someone who stops by unexpectedly, because it’s a cake you might just have around. But for us working stiffs, it’s the cake that’ll sate your 3 pm snack attack without a bouncing off walls sugar high.
Consistent results with whole wheat pastry flour continue to escape me, so use AP here. The whole wheat will produce a drier cake. Made in an 8×8 pan, snack cake doesn’t carry the commitment of a 9×13, so it won’t last long. Save yourself a square and leave the rest for your office mates. If you’re enjoying this at home, drizzle your square with a little more molasses. Sugar high, be damned.
Molasses Pecan Snack CakePrint Recipe
- 1 c. all-purpose flour
- 1/2 t. baking soda
- 1/2 t. baking powder
- 1/2 t. salt
- 1/2 t. cinnamon
- 2 eggs
- 1/3 c. canola oil
- 1/3 c. molasses
- 1/2 c. light brown sugar, firmly packed
- 1 t. vanilla
- 1/2 -1 c. pecan pieces (1/2 c. if only sprinkling half the cake)
- Confectioners sugar for dusting
Preheat oven to 350F. Line an 8x8 square baking pan with parchment.
In a small bowl, whisk together flour, baking soda, baking powder, salt and cinnamon.
In a medium bowl, combine eggs, oil, molasses, brown sugar and vanilla. Add the dry ingredients to the wet and stir until just combined.
Pour the batter into the pan and spread the batter to get into the corners. Sprinkle with pecans.
Bake until a toothpick comes out clean, about 20-25 minutes. Let rest for 3-5 minutes and then transfer the cake to a cooling rack. Once cool, cut into 9-12 squares, depending on the size you want. Dust with confectioners sugar, as desired.