Aunt Maxine'S Log Cabin Cake
A rich and moist cocoa loaf cake infused with coffee, perfect for coffee lovers and chocolate enthusiasts seeking a simple yet flavorful dessert or snack.
Ingredients
Instructions
- Preheat oven to 375°F.
- Mix all-purpose flour, baking cocoa, sugar, salt, and baking soda in a bowl.
- Add vanilla extract, leftover coffee, egg, and oil to the dry ingredients and mix well.
- Pour the batter into a greased and floured loaf pan.
- Bake at 375°F for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular baking cocoa. If you don't have leftover coffee, brewed coffee or even espresso works well. You can also substitute the oil with melted butter for a different taste. Ensure all ingredients are at room temperature for better mixing. This cake is a great way to use up leftover coffee, similar to the concept found in U-Name It Dessert.
Serving Suggestions
Serve Aunt Maxine's Log Cabin Cake plain or dusted with powdered sugar for a simple finish. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. A side of fresh berries can add a nice tartness. This cake also goes well with a cup of coffee or tea, making it perfect for brunch or afternoon snacks.
Storage & Reheating
To store leftovers, wrap the cooled loaf tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. Reheat individual slices in the microwave for about 10-15 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Maxine'S Log Cabin Cake contains roughly 452 calories, with 1g protein, 12g carbohydrates, and 45g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1492mg per serving (65% 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 make this cake without eggs?
Yes, you can substitute the egg with a flaxseed meal or applesauce. For flaxseed, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together, making it suitable for a vegan version of this cake.
What can I use instead of all-purpose flour?
You can use a gluten-free all-purpose flour blend if you need a gluten-free option. However, the texture may vary slightly. Alternatively, almond flour can add a nutty flavor, but you may need to adjust the liquid ingredients as it absorbs moisture differently.
How do I know when the cake is done?
To check if the cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs attached. If the toothpick has wet batter on it, bake for an additional 5-7 minutes and check again. Keep an eye on the cake to avoid overbaking.
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).