So a one-bowl cake is always nice. Though, of course, there is also a pan, beaters, sifter, measuring cups and spoons, spatula and cooling rack. When I first came up with this cake many years ago, I frosted it. No more. Just a simple dusting of powdered sugar at serving time and perhaps a dollop of whipped cream and a few berries if they're in season. No frosting means it's easy to freeze and have on hand for those times when even a one-bowl cake is too much trouble to make.
My New Favorite Loaf Pan
Well, let me give you the back story. I first made gluten-free sandwich bread a year and a half ago with a great mix from a small company whose directions included cooling the loaf on its sides for the first 10 minutes. That is an important step because gluten-free bread lacks the structure of regular bread and tends to cave in at the sides a bit.
So when King Arthur Flour sent me their taller, narrower 9x4x4-inch pan that is ideal for gluten-free yeast loaves, which require more support as they rise and bake, I immediately put it to the test. I made another loaf of the same bread I'd first tried a year and a half ago, but used the new pan rather than the standard loaf pan. It worked beautifully! No need to cool the loaf on its sides. I also liked the shape of the loaf and thought it would be perfect for my loaf cakes and quick breads.