UBC Ponderosa Cake is something that might be considered the ugly second-cousin of the more popular, or at least more publicized, UBC Cinnamon Bun. But beneath its often humble exterior lies a rich treat for any sweet tooth – and coffee lover.
Part banana bread, part chocolate chip muffin, one of the true secret weapons of Ponderosa Cake is the combo touch of vanilla and cinnamon - all of which makes for a coffee drinker’s delight!
If you normally add sugar to your coffee and are looking at a way to work the sugar out of your regular cup, a slice of Ponderosa Cake might be one way to ease into it. With its three different sources of sugar (regular granulated sugar, brown sugar, and chocolate chips), Ponderosa Cake will more often than not tend to be on the sweeter side of the spectrum – a perfect balance for a nice dark creamy coffee.
Different food outlets out at UBC serve different variants of this staple. My recommendation is to go to the cafeteria in the SUB (UBC’s Student Union Building), or better yet, make it yourself!
Ingredients
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla
- 3/4 cup mashed bananas (approx. 2 bananas)
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sour cream
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 3/4 cup chocolate chips
Instructions
- Cream the butter and granulated sugar
- Add egg, then vanilla and bananas
- Combine flour, baking powder and baking soda
- Add to banana mixture alternately with sour cream
- Pour half of the batter into a greased pan (~8" square pan - I recommend greasing it and layering the bottom with wax paper for "ease of exit" at the end)
- Mix the cinnamon and brown sugar together
- Sprinkle half of the cinnamon/sugar mixture on top of the batter, then add half of the chocolate chips
- Repeat the layers
- Bake at 350 degrees Fahrenheit for 40-45 minutes
Yes, the ponderosa cake is good with coffee. There are also some excellent cookies that we have at work meetings, that are also good with coffee. I don’t recall the name, but they’re imported biscuits from Holland. They come in the shape of dutch girls & windmills and are cinnamony. yum yum…
Ah yes, I think you might be referring to ‘speculaas‘? They’re on my list! Have any other suggestions?
Ah yes. Dark, bitter (85%) Lindt chocolate also goes well with strong coffee (this chocolate also does well with port wine as an alternative). This is for when you get into really sophisticated coffee drinking.
i can’t believe i have never tried ponderosa cake after 4 years of studying at UBC!
time to head back there and get me self one =P
Or use the recipe here and make your own!