Emergency Cake
A quick, moist cake with warm cinnamon and crunchy walnuts, perfect for emergencies or last-minute treats, appealing to those craving comforting homemade desserts.
Ingredients
Instructions
- Cream eggs and sugar together until well combined.
- Sift dry ingredients (flour, salt, baking soda, cinnamon) and add to the creamed mixture, mixing well.
- Pour the batter into a greased 9 x 13-inch pan.
- Sprinkle powdered sugar on top while the cake is still warm.
- Bake at 375°F (190°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form before folding them into the batter. You can substitute the walnuts with pecans or omit them entirely if nut allergies are a concern. If you prefer a sweeter cake, consider adding chocolate chips or dried fruit like raisins or cranberries for added flavor. This Emergency Cake is versatile and can be customized to your taste.
Serving Suggestions
Serve this Emergency Cake warm or at room temperature, dusted with powdered sugar for an elegant finish. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a delightful brunch option, enjoy it alongside coffee or tea. This cake can also complement other sweet treats, making it a perfect addition to a dessert table featuring Sour Cream Christmas Cookies or Meringue Jewels.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for 10-15 seconds, or warm it in an oven at 350°F (175°C) for about 5 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Emergency Cake contains roughly 1544 calories, with 26g protein, 180g carbohydrates, and 86g fat. It is an excellent source of protein (52% of the Daily Value), vitamin C (44% of the Daily Value), and iron (42% of the Daily Value). Note that it is relatively high in sodium, at 1179mg per serving (51% 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 a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil, sunflower oil, or even melted coconut oil. Each type of oil will impart a slightly different flavor, so choose one that you enjoy. Just ensure it's a neutral oil to maintain the cake's overall taste.
What should I do if I don't have baking soda?
If you don't have baking soda, you can use baking powder as an alternative. Just use three times the amount of baking powder as the recipe calls for baking soda. For this cake, you would use 3 teaspoons of baking powder instead of 1 teaspoon of baking soda.
Can I freeze this cake?
Yes, you can freeze the Emergency Cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to three months. To thaw, simply leave it at room temperature for a few hours or overnight in the refrigerator.
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).