A quick whole wheat cake that can be made and enjoyed any day of the week, for any occasion. It is easily adaptable for whatever is in the refrigerator or pantry.
1/2 cup sour cream, yogurt, milk, or buttermilk
1 egg (OR 1/4 cup applesauce or mashed banana plus 1/4 tsp. baking soda)
1/2 cup honey
1/4 cup melted butter or oil
1 tablespoon vanilla extract (or other desired flavor of extract)
1 cup whole wheat regular or pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Lightly grease an 8 inch x 8 inch pan and preheat an oven to 400 degrees F. In a bowl, whisk together the sour cream and egg until well mixed. Whisk in the honey and butter. Add in the flour, baking soda, and baking powder. Stir it all together. The batter will be very thick at first but will loosen up as it is mixed. Scoop it into the prepared pan and bake for 15 to 25 minutes. Test the center with a toothpick to ensure it has cooked through. Let cool before serving.
The baking time will vary depending on what variations are used and baking altitude. The cake with sour cream, butter, and egg will bake in 15 minutes at high altitude. Top with desired toppings although it is delicious as is. The cake is best served at room temperature as it does harden a bit in the refrigerator. Store the cake, tightly cover, in refrigerator for a longer shelf life. It comes to room temperature in 10-15 minutes.