MY NEW BREAD-CAKE SITUATION to ENJOY with COFFEE or CAPPUCCINO!

This is not your traditional cake. Is it a sweet bread? NO. Is it a cake? NO. it’s more like a bread-cake combo. The texture is not soft, however, not hard as bread either. 
 
If you want it more cake like, then instead of extra virgin olive oil, use unsalted butter. If you prefer not to use EVOO, then use peanut oil, as I done it before and it enhance the favor.  Also, if you want very moist, make a simple syrup of equal parts of water and equal parts of sugar. When done, cool it down and add vanilla, or almond extracts, or infuse with cinnamon sticks, fresh ginger, or anything you prefer, rum? Amaretto???
 
Finally, I made an almond glaze to even confuse you more, smile.
 
Category:  Dessert
Approx. Prep and Cook Time:  under 40 Minutes
Approximate Cost:    $3.30
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free, please use GF Flour   
Servings: 4 to 6
 
1 ¼ c. all-purpose flour (.60)
1 ¼ tsp. baking powder (.10)
½ tsp. baking soda (.10)
½ tsp. of salt (Kosher, or regular) (.10)
¾ c. organic white/blonde sugar (.20)
1 tbsp. Pure Vanilla Powder (.50)
1- quart size Mason Jar (These mix ingredients amount will render 2 cups of dry mix)
 
DIRECTIONS TO MAKE YOUR DRY HOMEMADE CAKE MIX FOR YOUR PANTRY
In a med-size bowl, mix all the ingredients listed above, make sure they are well combined. Move to a Mason Jar of your preference, that seal perfectly, so that the mix can be stored for several months, (if it last that long since you will be making cakes often, smile.) The dry mix render 2 cups or a bit over.
 
RECIPE TO MAKE YOUR HOMEMADE CAKE OR CUPCAKES with the MIX
PREHEAT YOUR OVER TO 350 DEGREES F.
As during any baking, cover a 13x9 cake pan with parchment paper or olive oil spray. (If you are making cupcakes; however, then oil spray a 12 or 24 cupcake pan, (depends on size), and set aside.
 
In a med-size mixing bowl, add all the wet ingredients listed below, whisk well to combine.
Next, add 2 cups of the dry cake mix (not all at once) and whisk or beat just until all ingredients are combined.

• 1/2 cup of buttermilk or evaporated milk, my favorite (.50)
• 1/3 c.  of extra virgin olive oil, (or melted unsalted butter) (.50)
• 2 large eggs at room temperature, (.50)
• 1 tsp. of Almond Extract or 1 tsp. of vanilla extract or both. (.20)

 
Pour the batter into the baking pan (or the cupcake liners) bake the cake for 20 to 35 min., or until done and for the cupcakes for 15 min. depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate the cake/cupcakes, let them cool down first.
Also, never ever over beat your mixes. Beat/mix only until all the ingredients are soft & combined.
Also, never open the oven to check until the baking time is completed.