These might be my favorite invention. I souped up a white cake recipe with maple and almond extracts and added a little semolina flour to make the batter sturdier...then I put a mixture of walnuts, raisins, brown sugar, and margarine in the bottom of the tins to give them a sticky-bun-like topping. Delicious.
1 cup brown sugar
6 T margarine, melted
3/4 cup raisins
1 cup walnuts
1 t cinnamon
2 1/2 cups unbleached all-purpose flour
1/2 cup super-fine semolina flour (or almond flour, or more unbleached flour)
3/4 cup sugar
1 T tapioca starch
2 t baking powder
1/2 t salt
2 cups almond milk (reduce by about 1/4 if not using semolina flour)
1/4 cup margarine, melted
1/4 cup light olive oil
1 t vanilla extract
1 t maple extract (or more vanilla)
1/2 t almond extract
- Preheat oven to 350.
- Oil 24 cupcake tins or a 9x13 cake pan or 2 8-inch round pans.
- For topping, mix together margarine and brown sugar. Pulse together raisins, brown sugar, and cinnamon in a food processor until walnuts are chopped. Place a dab of brown sugar/margarine goo in the bottom of each cupcake tin (or spread evenly over the bottom of the cake pan). Top with a spoonful of the walnut/raisin mixture, and pat it down firmly.
- For the cake, whisk together dry ingredients until well-combined, then stir in almond milk, margarine, oil, and extracts. Divide cake batter evenly among the prepared pan(s).
- Bake for 22-24 minutes for cupcakes, a few minutes longer for larger cakes.
- Let cool for 10 minutes , then run a knife around the edges to loosen, and invert. If any topping is stuck in the bottom of the pan, spoon it out onto the cake.
- Soak the pans IMMEDIATELY, or they'll be crazy hard to clean.