A large batch, versatile cake batter that can be adapted to just about any baking pan or add-in.
• Full recipe makes enough cake batter for one 9×13-inch sheet cake, one 12-cup bundt pan, or a two layer 9-inch round cake.
• Half recipe makes enough cake batter for one 8 or 9-inch round cake, one 8 or 9-inch square cake, 12 muffins, or 1 9×5 inch loaf pan.
• If dividing the recipe in half before making the batter, use 3 large eggs.
Cranberry Upside Down Cake
Stir orange zest into cake batter. Melt butter and sugar in a saucepan over medium heat until bubbling. Allow to bubble for 1 minute undisturbed. Pour caramel into the bottom of your prepared 9-inch round pan. Top with cranberries. Spread batter over the top of the cranberries leaving 3/4 inch space at the top of the pan. (You may have a spoon or two of extra batter.) Bake until golden brown across the top, bubbling around the edges, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool for 10 minutes before inverting onto a platter while still warm.
Lemon Matcha Loaf
Divide batter between two bowls. Stir lemon zest into one bowl. Stir matcha powder into the other bowl. Layer into prepared 9×5-inch loaf pan. Swirl one two to four stroked with a butterknife. Bake until puffed, golden, and a toothpick inserted in the center brings out moist crumbs not wet batter, 50-60 minutes. Allow to cool for 20 minutes before transferring out of the pan and onto a wire rack.
Zucchini Molasses Muffins
Divide batter between two bowls. Into one portion of batter stir molasses, zucchini, and spiced. Layer a bit of both batter into prepared muffin tins (either with muffin paper or each cup greased lightly). Top each muffin with a few walnut pieces if you’d like. Bake until golden and puffed and a toothpick inserted in the center come out clean or with moist crumbs, 16-22 minutes. Cool in the pan for 10 minutes before removing to enjoy warm.
Chocolate Cinnamon Cake
Divide batter between two bowls. Stir cocoa powder and cinnamon into one bowl. Layer the two batters into your prepared 8 or 9-inch square pan. Swirl with a butterknife. Bake until golden and puffed and a toothpick inserted in the cake come out clean or with a few moist crumbs, 30-35 minutes. Allow to cool slightly before slicing to enjoy warm.