Lumberjack Cake

I saw this recipe in a magazine a couple of years ago and I ripped it out and have magically held onto it all this time. (If you know how many places I've lived, you know that this is a miracle.)

I have tried to figure out why they call it Lumberjack Cake. No one in the world seems to know. No one. So I'm just going to assume that its called Lumberjack Cake because lumberjacks really like delicious foods and this cake is a heavenly piece of gooey perfection. Richard is, apparently, not a lumberjack. He thought this cake was a little too gooey. But I think if you love German Chocolate cake, then you'll love this. Coconutty, gooey tastiness.

A disclaimer: I was not trying to be all Betty Crocker by grating fresh coconut. I would have gone straight for the bagged, shredded coconut but the store was out. However, a very helpful clerk told me "Why don't you grate it yourself? We got fresh coconut." As if that's just something you do every day. 

1 cup chopped, pitted dates
1 tsp baking soda
1 1/4 cups all purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
1 egg
1 tsp. vanilla extract (I substituted coffee liquer and it was great!)
1 apple, peeled, cored, diced
1/2 cup shredded coconut


Preheat oven to 350 degrees. Grease a 9 inch springform pan; line the bottom with parchment paper.


In a small saucepan bring dates and 1 cup of water to a boil. Stir in baking soda; set aside and allow to cool.


In a small bowl, stir together flour, baking powder, salt.

In a large bowl or standing mixer, beat butter, sugar, egg and vanilla on medium speed . Slowly beat in date mixture until combined. Add flour mixture gradually until just combined.

Gently fold in apple and coconut.

Spread mixture evenly into prepared pan. Bake for 45-50 minutes or until wooden toothpick inserted in center comes out clean.

Cool on wire rack. Gently remove sides of pan and then parchment paper.

Banana Pecan Soycakes

I like dairy. I like it a lot. Butter, milk, cheese. Bring it on! But some of my dearest friends have sensitivities to dairy and I've had many requests for a dairy-free breakfast option. Well my friends, this is it!

These fluffy delights are full of chopped pecans and caramelized banana slices.

 

1 cup All Purpose Flour

2 tbsp. Sugar

2 tsp. Baking Powder

1/2 tsp. Salt

1 cup Soy Milk

2 tbsp. Olive Oil

1 Large Egg

1/2 cup Chopped Pecans

1 Large Banana, sliced thin

Additional sugar

 

Heat griddle or skillet over medium heat.

 

In a small bowl combine flour, sugar, salt and baking powder. In a large bowl whisk together egg, milk and oil.

 

Add flour mixture and mix until just moistened. (There should be a few lumps.) Stir in pecans and let the batter rest 5 minutes.

 

Sprinkle banana slices with additional sugar and place 4-5 slices close together on the griddle for each pancake. Pour about 1/3 cup of batter over each group of bananas on griddle. Cook for about 3 minutes or until sides of the pancake look cooked and the tops are bubbly. Place 4-5 slices on top of each pancake before flipping. Cook for about 2 more minutes.

 

Makes 6 pancakes. It's time to eat!