Sweet Peach Snack Cake

I’m clueless.  Apparently so is Wikipedia.

What in the world is the difference between a snack cake and a regular cake?  I can’t imagine that it’s the amount of sugar that goes into it; I’ve made real iced cake with the same amount of sugar or less.  What about the butter content?  I like to make mine with less butter, so maybe that’s it.  But in all honesty here’s what I think the real difference is:  the size of the slice you cut.

 

You guys know what I’m talking about…instead of making your slice a 3″x3″ square of cake, the snack cake portion is but a sliver.  Just to, you know, snack on.

Here’s the deal:  I’m not buying that.  If I’m eating cake then I’m eating cake goshdarnit.  I want the whole slice or nothing at all!

 

OK, no, I don’t want nothing at all.  But I do want a whole slice.  Pretty please and thank you?

Also, I just felt like you should know that I now know how to make my own sweet tea.  This is very good for me since it reminds me of the sun tea my mom would make for special occasions AND I’m trying to cut back on the amount of coffee I drink.  It’s also good because I use Stevia which means that I don’t get hairy teeth from the sugar and there’s no gross aftertaste that I can detect.  See?  Healthy!

 

It’s bad because it seems that I’ve come to the very false conclusion that tea, no matter what kind, is decaf.  Which means I can drink more.  Which means that I am very very hyper in the mornings and dragging by the afternoon.  But hey, admitting the problem is the first step, right?

SWEET PEACH SNACK CAKE

• 2 cups flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups sugar
• 2 eggs, lightly beaten
• 1 cup buttermilk
• 1/2 cup yogurt (I used plain Greek yogurt)
• 4 Tbsp melted butter
• 4 Tbsp vegetable oil
• 4 ripe peaches, pitted and cut into cubes (I like to leave the skin on)

Preheat your oven to 350.  Grease a 9-inch pie plate and set aside.  In a large bowl whisk together the flour, baking powder, salt, and sugar.  Make a well in the center of the dry ingredients and add the eggs, buttermilk, yogurt, butter, and oil.  Stir together until just combined.  Fold in the peaches.  Pour into the greased plate and bake at 350 for 45-60 minutes, or until a toothpick inserted into the middle comes out cleanly.  Let it sit for at least 30-45 minutes before cutting into it!  Enjoy!

Now if you’ll excuse me, I’m going to go make some sweet tea to go with my full-fledged cake slice breakfast.  Sugar and caffeine coma, here I come!