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Cookie Cake with Dark Chocolate-Covered Pomegranate Seeds 1/2 cup unsalted butter, room temperature 1 cup all-purpose whole wheat flour 11/2 tsp baking powder 1/4 tsp sea salt 1 cup packed light brown sugar 1 tsp organic vanilla extract 1/2 tsp organic almond extract 1 large egg 1 cup dark chocolate-covered pomegranate seeds

Preheat oven to 350 degrees. Butter a 10-inch spring form cake pan. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a separate bowl, beat the butter and brown sugar with an electric mixer until well blended. Add the vanilla and almond extracts, and egg until light and creamy. Incorporate the dry ingredients until just blended. Fold-in the dark chocolate-covered pomegranate seeds. Pour the batter into the cake pan and use a rubber spatula or butter knife to even-out the top. Bake for 25 to 30 minutes. Remove from oven and cool on a wire rack. Enjoy warmed, room temperature, dunked in cold milk or a la mode!