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Breads, Desserts

American-style soda bread cake

One nice thing about not being Irish but being a baker is that I can take liberties with soda bread. Not that I don't respect tradition; I do. In fact, if I had it my way, soda bread would be ... Read more

Active work time: 25 minutes | Total preparation time: 1 hour 15 minutes | Serves 10 to 12
  • 1/2 cup oil
  • 1/2 cup (1 stick) butter, melted and cooled
  • 3/4 cup granulated sugar
  • 5 tablespoons brown sugar, packed
  • 2 eggs
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour, plus more for preparing pan
  • Scant 1/2 cup whole-wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 2 tablespoons caraway seeds
  • 1 cup raisins, frozen blueberries or chopped frozen cranberries
  • Nonstick cooking spray

Step 1Mix oil, butter, granulated sugar, brown sugar and eggs in bowl. Stir in buttermilk, then all-purpose flour, whole-wheat flour, salt, baking soda and baking powder. Gently fold in caraway seeds and raisins or berries. Dust in a bit of flour. Or simply dust top with flour.

Step 2Spoon dough into 9-inch cast iron pot or 9-inch springform pan lined with parchment paper. Make a cross by using fingertips to indent. Place on 2 baking sheets stacked together. Bake at 375 degrees until cake is set and springs back when touched with fingertips, 40 to 45 minutes. Remove from oven. Cool in pan.

Note: Imagine the great countrified, simple taste of a traditional soda bread--in a cake. It's wonderful fresh and keeps well but still takes nicely to being toasted. A blue ribbon winner that was born in my test kitchen and is a personal favorite.
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