Ape Cake
A delightful and versatile cake with a rich, slightly sweet flavor, perfect for casual gatherings or as a comforting dessert for family and friends.
Ingredients
Instructions
- Add lard or Crisco to the mixture and blend as for pie dough.
- Add sour milk and baking soda to the mixture and combine well.
- If the batter is too moist, add more flour until the desired consistency is reached.
- Pour the batter into a prepared baking pan and bake at 350°F until cooked through, about 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the brown sugar with granulated sugar. If sour milk isn't available, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. Ensure you blend the lard or Crisco thoroughly with the flour mixture to achieve the right pie dough-like texture.
Serving Suggestions
Ape Cake can be enjoyed on its own or layered with fresh fruit for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For added flavor, consider serving it alongside a warm Fruit Fondue for an indulgent dessert experience. This cake also works well as a snack with coffee or tea.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic, then place them in a freezer bag for up to 2 months. Reheat slices in the microwave for a few seconds or in a preheated oven at 350°F until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Ape Cake contains roughly 228 calories, with 6g protein, 49g carbohydrates, and 1g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1718mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for regular flour, but the cake may turn out denser. To maintain a lighter texture, consider using a mix of all-purpose and whole wheat flour. You may need to adjust the liquid slightly to achieve the desired batter consistency.
What can I use if I don't have lard or Crisco?
If you don't have lard or Crisco, you can substitute with an equal amount of unsalted butter or coconut oil. Keep in mind that using butter will add a richer flavor, while coconut oil will impart a slight coconut taste. Both options will work well in achieving the desired texture.
How can I tell when the cake is done baking?
To determine if the cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Additionally, the edges should start pulling away from the sides of the pan, and the top should be lightly golden brown.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).