Granola Cake

½ cup (1 stick) unsalted butter, room temperature, plus extra for the pan

1 cup (136 grams) all-purpose flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon ground cinnamon (if granola is not spiced)

Pinch of freshly grated nutmeg (if granola is not spiced)

1 cup (120 grams) granola, preferably homemade

4 ounces (113 grams) bittersweet, milk or white chocolate, finely chopped

½ cup (60 grams) shredded coconut, sweetened or unsweetened

½ cup (100 grams) packed light brown sugar

¼ cup (50 grams) granulated sugar

1 large egg, room temperature

1½ teaspoons vanilla extract

¼ teaspoon fine sea salt

Set a rack on the oven's middle shelf, then heat the oven to 325 degrees. Coat an 8-inch square baking pan with butter, then line it with kitchen parchment or wax paper.

In a small bowl, whisk together the flour, baking powder, baking soda and cinnamon and nutmeg, if using. In another bowl, toss together the granola, chocolate and coconut.

Working in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter at low-medium speed for 2 to 3 minutes, or until soft and creamy. Add both sugars and beat for 2 minutes. Add the egg and beat until the mixture is smooth, about 2 minutes more.

Beat in the vanilla and salt. Reduce the speed to low and add the flour mixture, mixing only until it disappears into the batter. Add the granola mixture, again mixing just until incorporated. Scrape the batter, which will be very thick, into the prepared pan. Smooth the top of the batter to make sure it gets into the corners.

Bake the cake for 35-40 minutes, or until the top is honey brown and sugar-crackly; a skewer inserted at the center should come out clean. Transfer the pan to a rack and let rest for 10 minutes, then run a knife around the edges of the cake and unmold it onto the rack; invert and cool to room temperature on the rack.

The cake is very moist and will keep, wrapped in plastic, at room temperature for about 4 days. You also can wrap it airtight and freeze it for up to 2 months; defrost it still wrapped.

Serves 16.

Nutrition values per serving: 200 calories, 11 g fat (7 g saturated, 0 trans fats), 24 g carbohydrates, 2 g fiber, 12 g sugar, 3 g protein, 25 mg cholesterol, 65 mg sodium.

Adapted from "Baking Chez Moi" by Dorie Greenspan (Houghton Mifflin Harcourt, 2014)