Crazy and upside-down cakes

Here are a couple of my favorite quick cake recipes, both picked up during my time with the Whitman College marine biology class at Friday Harbor Labs. I think this may be the only class I know where the teaching assistants not only set up labs and advise projects, they also plan and prepare 3 meals a day for a week. Hence, the super quick, easy, and tasty recipes. The Crazy Cake comes from Mandy, who TA-ed with me, and the Peach Upside-Down Cake comes from my TA the previous year (who was also a white-water rafting guide), Ben. Enjoy!

Crazy Cake

We just made this with Caden’s help – his first experience baking a real cake! It’s perfect for baking with kids because it’s vegan, so no raw eggs to worry about. And once Caden tasted the batter, there was no keeping him from it! The lack of eggs also means it would be great for camping – just mix the dry and wet ingredients and carry in a Ziplock bag and small plastic container, respectively. Bake in a dutch over or foil packets? If it doesn’t bake through, you can just eat it as ‘molten’ chocolate cake! Finally, it’s cholesterol free when made with canola oil.

Ingredients
3 c. flour
6 T. baking cocoa
2 c. white sugar
2 tsp. baking soda
1 tsp. salt
¾ c. oil
2 T. vinegar (we just used white wine, but any white or red would work)
2 tsp. vanilla
2 c. cold water

Directions
Mix dry ingredients and wet ingredients in 2 separate bowls. Combine. Bake in a 9x13 pan (no greasing required) at 350 F for 30-35 minutes. Delicious when served warm.

Peach Upside-Down Cake

Ingredients
Store-bought cake mix (yellow or white)
Ingredients called for on the mix box (eggs, oil)
Can of sliced peaches in juice (‘regular’ size for a square pan, ‘family’ size for a 9x13 pan)
Brown sugar (optional)

Directions
Grease a 9x9 or 9x13 pan. Drain peaches into a liquid measuring cup, and reserve juice. Sprinkle brown sugar in the pan if a crunchy topping is desired. Arrange peaches in the bottom of the pan. Prepare cake mix as directed (on the box) *except* use the peach juice in place of water (adding extra water, if there’s not enough juice). Pour batter over peaches, and bake as directed. Cake will take extra time to bake due to the added juiciness of the peaches, especially in a 9x9 square pan (up to an hour). When a toothpick comes out clean, let cake cool a bit, then either serve straight from the pan or invert onto a serving dish. Fabulous when served warm with vanilla ice cream or whipped cream.

If anyone tries any variations on these, please share! Bon appetit!