This morning my girls (very adorably) demanded pancakes for breakfast. So I took out my trusty pancake recipe and started mixing.
Problem. I used baking SODA instead of baking POWDER. But then, I added the baking powder, and, oh my goodness… I tried one pancake and it didn’t work. It just fell apart all over the place. It also tasted like baking soda. Blech!
Here’s something you probably already know about me by reading my posts; I can’t waste anything – especially food. So I tried to salvage it. I thought it probably wouldn’t work, but I had already messed it up, so what the heck, right? To my left was a baggie of ready-made oatmeal – my version of the instant packages. It had oats and raisins, some sea salt, and cinnamon/nutmeg. I keep these made up and ready for my husband to grab in the mornings. All he has to do is add a cup of water to quickly make a healthy breakfast for the girls. I poured that in the mix. Then I wanted something else. I couldn’t put my finger on it! Looking in the fridge I saw some apple butter looking kinda lonely. I chucked it in, stirred it up, and hoped for the best.
40 Minutes later…
Without further adieu…
Mistake Cake (or Everything-But-the-Kitchen-Sink Breakfast Cake)
2 Cup spelt flour
1 Cup rolled oats
2-4 Tblsp coconut sugar (depending on your sweetness preference)
1 tsp nutmeg and/or cinnamon
4 tsp baking powder
1 tsp baking soda
1 tsp sea salt
2 Cup whole milk
1 Cup applesauce (I used apple butter!)
4 Tblsp melted butter
2 Tblsp melted coconut oil
2 large eggs
1 Cup raisins or other favorite dried fruit (optional)
Mix everything together
however you want with a mixer. It doesn’t really matter what order because I totally “invented” this by messing it up. Pour into a well-greased pan.* Bake at 350 degrees F for 30-40 minutes, until a toothpick comes out clean.
Mine was an oval pan. You can use this handy conversion chart to check the time for your pan. The chart works well for this cake. Want to make a heart-shaped Mistake Cake? Go for it!