I halved this recipe and baked in a 9x5 loaf pan (400'F 23mn),
I was lazy and just used grapeseed oil instead of melted butter, and almond milk,
which resulted in the most heavenly soft, moist and delicate cake i've had in a while.
I ended up having cake for breakfast and lunch for 2 consecutive days.
I didn't halve the egg though, and found out when baking the second cake that i accidentally didn't halve the oil either. Hmmm, that's why it was so cakey... Anyway. It was the best thing i ate in a bit.
http://www.food52.com/recipes/204_moms_blueberrycoconut_muffins
The cake was so moist, i started to want more of it. But in a different version.
The texture reminded me of the Shilla H green tea white chocolate cake (ahhhhh heaven.. i miss that)
So a green tea cake it became. Same half-recipe w extra egg and oil, removing coconuts and blueberries, sprinking on top a scant 1/4C pecan bits, and swapping 1.5T flour for 1.5T green tea.
And, omg, it is just delicious. Delicious.....
A nutmeg-poppy seed version sounds good too. Should give it a try..
Note: I noticed that this recipe has almost the same ingredient ratios as this one, except i'm using muuuch less sugar and milk instead of buttermilk.
http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/
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