The first time I tried quaker, I wasn’t ready to put it down.
The cakes were thick and fluffy and soft.
I was surprised at how well they kept me company when I tried to eat them alone in the house, though.
I’ve always been a fan of quaker cakes, especially the thick, soft ones.
And if I’m being honest, I’ve been eating these for years without any major issues.
If you’ve ever had a craving for quaker-style cakes, then I can’t wait to show you all my favorite ways to make them!
But first, a quick note about my personal quaker favorites.
I’ve tried a few different quaker recipes in the past, but these are the ones I’m really into.
They’re soft, delicious, and I’m pretty sure I could eat them on my own.
And of course, I like to bake my own, too.
I like to make these quaker rolls for my kids because they’re super easy to make and have a really sweet and flavorful flavor.
They also come in a delicious little box.
But for now, let’s get into the quaker basics!
What You Need: A small bowl, a measuring cup, and a fork (or spoon if you’re like me and you’re not into that sort of thing).
In this case, I used a medium-sized cup.
Here’s a picture of the measuring cup I used.
Mix together all of the ingredients for the quaking mix.
You’ll need the following ingredients: Cornmeal (or brown rice flour), baking powder, salt, cinnamon, vanilla, and eggs.
Using your measuring cup or a small spoon, scoop out the batter and put it into your bowl.
Pour the batter into your quaking bowl.
This recipe is a bit different than other quaking recipes, so it may take some experimenting.
Add the cinnamon, baking powder and salt to your measuring bowl.
Stir everything well.
Bake at 350 degrees for 20-25 minutes.
Remove the quakers from the oven and cool for a minute or two.
Stir the mixture into the prepared baking tray.
Top with a spoonful of the cinnamon and the egg and bake for another 15-20 minutes, until a toothpick comes out clean.