Indiana Picnic Cake
Indiana Picnic Cake is a nostalgic, moist dessert featuring a rich brown sugar flavor complemented by chopped nuts. Its simple ingredients and easy preparation make it perfect for casual gatherings or family treats, offering a delightful balance of sweetness and crunch in every bite.
Ingredients
Instructions
- In a bowl, sift the brown sugar and flour, then add the butter and chopped nuts, mixing all together.
- Take out 1 cup of the mixture and set aside.
- Add the remaining ingredients—egg, buttermilk or sour milk, vanilla, baking soda, and salt—to the bowl.
- Beat the mixture well and pour into a greased 9 x 9-inch square pan.
- Sprinkle the reserved 1 cup of crumb mixture on top of the batter.
- Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. You can also substitute the nuts with chocolate chips or dried fruit for a different twist. If you don't have buttermilk, mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. This cake is also deliciously paired with a scoop of vanilla ice cream.
Serving Suggestions
Serve Indiana Picnic Cake warm or at room temperature as a delightful dessert or snack. It pairs beautifully with whipped cream or a dollop of yogurt. For a complete picnic, consider serving it alongside fresh fruit or a light salad. This cake is also a great addition to any gathering, making it a popular choice for potlucks and family reunions.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or place the whole cake in a preheated oven at 300°F (150°C) for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Indiana Picnic Cake contains roughly 443 calories, with 8g protein, 82g carbohydrates, and 6g fat. It is a good source of protein (16% of the Daily Value), calcium (15% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 866mg per serving (38% 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 all-purpose flour instead of regular flour for this recipe?
Yes, all-purpose flour can be used as a substitute for regular flour in this recipe. The texture may be slightly different, but it will still yield a delicious cake. Just ensure you measure it correctly, as too much flour can affect the cake's moisture.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the regular flour with a gluten-free baking blend. Make sure the blend contains xanthan gum for proper texture. The baking time may vary slightly, so keep an eye on it as it bakes.
How can I enhance the flavor of this cake?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the batter. You can also incorporate zest from an orange or lemon for a refreshing twist. A splash of almond extract can provide a delightful depth as well.
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).