The One Ingredient Your Baked Goods Are Missing
In his Food Network Kitchen class, baking pro Jake Cohen explains how just one ingredient upgrade will amp up the flavor of all your baked goods.
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Snacking cakes walk a fine line of being sweet enough that you’ll reach for it after dinner, hearty enough for a mid-afternoon pick-me-up, but sensible enough that you don’t feel guilty pairing a slice with your morning coffee. Needless to say, we’re big fans of all cakes around here and it’s no surprise that Jake Cohen’s Strawberry-Rhubarb Snacking Cake class the Food Network Kitchen app is our springtime obsession.
This anytime cake is bursting with flavor, starting with a quick homemade strawberry-rhubarb preserve that can easily be made with whatever fruit is in season. The cake batter is a one-bowl dream — with olive oil as the star ingredient. Jake reaches for olive oil because it lends a vibrant, grassy acidity that balances out the sweetness of most baked goods and really sends the flavor profile over the edge. And while you could go for butter instead, Jake prefers olive oil because the cake comes out extra moist, which is perfect if you plan to snack on this cake all week long.
Best of all? This tip can work in almost any baking recipe that calls for neutral oil. It’s the best way to upgrade any store-bought boxed cake mix, just swap with the same amount of oil called for on the back of the box.
Check out the class for more tips and tricks on the Food Network Kitchen app.