Simple Simon Cake: A Cocoa Kissed Comfort

I can still picture my grandmother’s kitchen, sunlight streaming through the lace curtains, illuminating the cloud of flour that perpetually dusted her apron. It was there, amidst the comforting aroma of simmering spices and the gentle clatter of pots and pans, that I first encountered Simple Simon Cake. Not from a pie man, mind you, but from her well-worn recipe box. It wasn’t fancy, but its deeply chocolatey flavor, made even better by the applesauce, always felt like a warm hug from her kitchen. The slight tang of the vinegar was her secret, she always whispered, and to this day, every bite evokes that feeling of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8
• Yield: 1 cake
• Dietary Type: Vegetarian

Ingredients

• 1 ½ cups flour
• ¼ cup cocoa
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cider vinegar
• 1 teaspoon vanilla
• 5 tablespoons oil (vegetable or canola)
• 1 ½ cups applesauce (unsweetened preferred)

Equipment Needed

• 8” square baking pan
• Mixing bowl
• Measuring cups and spoons
• Sifter or whisk

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan thoroughly to prevent sticking. You can also line the bottom with parchment paper, leaving an overhang on two sides for easy removal.

2. In a large mixing bowl, sift together the flour, cocoa, sugar, baking soda, and salt. If you don’t have a sifter, whisk the dry ingredients together very well to ensure there are no lumps, especially in the cocoa.

3. Now, create three distinct depressions (wells) in the dry ingredients within the bowl. These wells will hold our liquid ingredients separately before we combine everything.

4. Pour the cider vinegar into one of the wells, the vanilla into the second, and the oil into the third. Be precise; don’t let the liquids mix prematurely.

5. Spoon the applesauce over all of the dry ingredients and the liquids in the bowl. Distribute it evenly, covering the entire surface.

6. Mix the batter well until it is smooth and thoroughly combined. Avoid overmixing, but ensure that all the dry ingredients are incorporated and there are no streaks of flour or cocoa.

7. Pour the batter into the prepared 8-inch square baking pan. Spread it evenly to ensure even baking.

8. Bake in the preheated 350°F (175°C) oven for approximately 35 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, the cake is done. Be careful not to overbake, as this can result in a dry cake.

9. Remove the cake from the oven and let it cool completely in the pan on a wire rack. Allowing the cake to cool thoroughly will make it easier to cut into squares.

10. Once cooled, cut the cake into squares. Serve as is or top with a dollop of whipped cream or additional applesauce, as desired.

Expert Tips & Tricks

• Boost the Chocolate Flavor: For a richer, more intense chocolate flavor, add 1/4 cup of hot coffee to the batter along with the applesauce. The coffee enhances the cocoa’s flavor profile.
• Prevent Sticking: Even with greasing, cakes can sometimes stick. Use baking spray with flour, or grease and flour the pan thoroughly for guaranteed easy release.
• Applesauce Matters: Using unsweetened applesauce allows you to control the sweetness of the cake. If using sweetened applesauce, reduce the amount of sugar in the recipe by 1/4 cup.
• Even Baking: To ensure even baking, rotate the cake halfway through the baking time. This is particularly important if your oven has hot spots.
• Moist Cake Secret: Don’t overbake! This cake is best when it’s moist. Start checking for doneness a few minutes before the recommended baking time.

Serving & Storage Suggestions

Simple Simon Cake is delightful served at room temperature or slightly chilled. For an extra touch, dust the squares with powdered sugar before serving. It pairs beautifully with a scoop of vanilla ice cream or a warm cup of coffee or tea.

To store, keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. To thaw, transfer the cake to the refrigerator overnight.

To reheat, warm individual slices in the microwave for a few seconds or in a low oven until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	301 kcal	N/A
Total Fat	9.2 g	14%
Saturated Fat	1.4 g	6%
Cholesterol	0 mg	0%
Sodium	317.2 mg	13%
Total Carbohydrate	53.9 g	17%
Dietary Fiber	2.1 g	8%
Sugars	25.2 g	N/A
Protein	3 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free all-purpose baking flour blend. Be sure to add 1/2 teaspoon of xanthan gum to help bind the ingredients.
• Spiced Apple Cake: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves to the dry ingredients for a warm, spiced flavor.
• Nutty Addition: Stir in 1/2 cup of chopped walnuts or pecans into the batter for added texture and flavor.
• Chocolate Chips: For a sweeter treat, fold in 1/2 cup of chocolate chips into the batter before baking.
• Dairy-Free Option: Ensure your vanilla extract is dairy-free. Serve with a dairy-free whipped topping or ice cream.
• Different Fruits: While this is a Simple Simon Cake, you can experiment with other fruit purees in place of the applesauce. Consider pear puree or even mashed banana for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use apple pie filling instead of applesauce?
A: While apple pie filling might seem like a shortcut, it often contains added sugar and thickeners that could affect the cake’s texture and sweetness. It’s best to stick with unsweetened applesauce for the most consistent results.

Q: Why do I need to make depressions in the dry ingredients?
A: Creating wells for the liquids helps to prevent the baking soda from activating too early. This ensures that the cake rises properly during baking.

Q: Can I bake this cake in a different sized pan?
A: Yes, but you may need to adjust the baking time. A larger pan will require less baking time, while a smaller pan may require more. Keep a close eye on the cake and check for doneness using a toothpick.

Q: Why is there vinegar in the cake?
A: The cider vinegar reacts with the baking soda, creating carbon dioxide which helps the cake rise and become light and fluffy. It also adds a slight tang that balances the sweetness.

Q: My cake came out dry. What did I do wrong?
A: Overbaking is the most common cause of a dry cake. Be sure to check for doneness frequently and remove the cake from the oven as soon as a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Final Thoughts

Simple Simon Cake is a testament to the beauty of simple ingredients and straightforward techniques. It’s a reminder that sometimes, the most comforting and satisfying desserts are the ones that require the least fuss. I urge you to try this recipe and experience the cocoa-kissed comfort for yourself. Perhaps you’ll even create your own memories associated with it, just as I have with my grandmother’s kitchen. Don’t hesitate to tweak the recipe to your liking and share your creations with loved ones – and of course, feel free to let me know what you think!