hoe cake recipe
The Best hoe cake recipe
I also appreciate how easy it is to adjust the ingredients based on what we have on hand. Honey can be swapped for maple syrup or even a little extra vanilla if you prefer, and the recipe stays true to its comforting essence. Plus, it’s not too heavy, so it’s a great option for a light dessert without feeling like a indulgence. It’s the kind of cake that feels like a hug in a slice—warm, nostalgic, and perfect for any occasion, whether it’s a birthday, holiday gathering, or just a weeknight when you want something sweet but not too much work.
Easy Hoe Cake with Tomato Garlic Sauce
A simple, one-bowl hoe cake with a tangy tomato-garlic sauce, perfect for a quick weeknight meal. The crispy edges and tender crumb make it ideal for serving with fresh greens or grilled proteins.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup milk
- 1 large egg
- 1 tbsp olive oil
- 1 cup crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ cup chicken broth
👨🍳Directions
-
1
Preheat oven to 425°F. Lightly grease a baking sheet with olive oil. -
2
Whisk flour, salt, milk, egg, and olive oil in a large bowl until smooth. -
3
Transfer dough to the prepared baking sheet and bake for 15 minutes. -
4
While the cake bakes, heat chicken broth in a small saucepan over medium heat. Add crushed tomatoes, garlic, tomato paste, and oregano. Simmer for 5 minutes. -
5
Reduce oven temperature to 375°F. Pour the sauce over the baked cake and return it to the oven for 10–12 minutes until the edges are golden.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Whisk
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Hoe Cake with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Hoe Cake with Tomato Garlic Sauce
1. What is the best way to store hoe cakes for later?
Keep hoe cakes in an airtight container at room temperature for up to two days or refrigerate for up to five days. To reheat, warm them in a 350°F oven for 5–10 minutes until crispy.
2. Can I substitute any of the ingredients?
Yes, you can swap the buttermilk for plain yogurt or milk mixed with a splash of vinegar. For a lighter texture, reduce the sugar by 1–2 tablespoons. If using applesauce instead of oil, add an extra 1–2 tablespoons of flour to compensate.
3. Why do the edges pull away from the pan when baking?
This happens when the batter sets too quickly, often due to high oven heat or an overly dry batter. To prevent it, preheat your oven to 375°F and use a lightly oiled pan. Stirring gently in the last 5 minutes of baking can also help.
4. Is this recipe suitable for gluten-free baking?
No, this recipe relies on all-purpose flour for structure. For a gluten-free version, use a 1:1 gluten-free flour blend and reduce the liquid slightly to account for moisture. Test consistency carefully.
