To tell you the truth, I have no idea what a snacking cake is. I figure, it’s a cake I want to snack on. Wikipedia says that a “snack cake” is a cake with icing. This is definitely not iced, partly because I don’t think it needs it and partly because eating a frosted cake multiple times seems too decadent.
This has my favorite winter flavors, citrus and cranberry. Winter citrus is pretty much the only time I love about winter. Thank god we got out of the northeast for a couple days in December, but now I am freaking FREEEZING.
Things with little M is magical right now! Apparently, she flipped over (I was at work :((( ) but I have been seeing ALL the giggles which warms my heart on the coldest days. Major geek thought I have been having. I actually look at her head and think to myself that myelination is happening. For those less geeky, there is a wrapping on neurons that helps them work faster, it’s called myelination and the order of this maturation of the baby’s brain is what explains the different stages of their development.
Citrus and Cranberry Winter Snacking Cake
1 ½ c whole wheat pastry flour
2 tsp baking powder
¼ tsp salt
3 zested lemons
1 c sugar
¾ c plain whole-milk kefir
½ tsp vanilla extract
½ c extra-virgin olive oil
1/2 c dried cranberries
1/2 c roasted hazelnuts
1) Basically mix everything but the dried cranberries and roasted hazelnuts together.
2) mix in the dried cranberries and roasted hazelnuts.
3) Pour in prepared pan (I used an 8 in spring form but don’t let me limit your snacking preferences).
4) Bake for 45-55 minutes.
5) Snack all day and night till gone
6) Repeat till the winter citrus disappears!