Favourite Sad Cake

Don’t let the name fool you. There’s nothing sad about this cake except its sunken middle, which is exactly how it’s meant to turn out. ‘Sad cake’ is an old-fashioned name for a dense, chewy, fallen cake that eats more like a giant blondie than a fluffy layer cake.

The flavor is all brown sugar. A full pound of it gives the cake a deep butterscotch-caramel sweetness and that signature gooey, chewy texture. A cup each of chopped nuts and coconut folds in for crunch and a little tropical chew.

It couldn’t be easier. A baking mix stands in for measuring out flour and leavening, so the whole thing comes together in one bowl in minutes. Beat the eggs and brown sugar until creamy, stir in everything else, and bake in a 9×13 pan. Serve squares warm with a scoop of ice cream or a dollop of whipped cream.

Kitchen Tips

• Beat the eggs and brown sugar well until creamy. That’s what gives the cake its glossy, chewy top.
• Don’t expect it to rise much or stay domed. Sad cake is supposed to be dense and sink slightly in the center.
• Pull it when a skewer comes out clean but the center is still moist, so it stays gooey rather than dry.
• Let it cool before cutting into squares. It firms up and slices cleaner once set.

Variations

• Use pecans or walnuts, and toast them first for more flavor.
• Add a handful of chocolate or butterscotch chips to the batter.
• Leave out the coconut if it’s not your thing. The cake stays chewy and rich without it.