This simple, old-fashioned cake tastes so good it will surprise you! As I remember my mom’s delicious meals, this dessert was always the perfect ending. Mom always used „a dash of this and dab of that“ to come up with what we thought was „the best“!
We could and should learn a lot from those times. I know I need to learn a lot. I love to bake, but it is much more frugal to keep my baked goods simple. And I am learning that you don’t have to sacrifice taste in order to make a simple and frugal dessert. Simple and frugal can still be really good.
Simple and delicious! Simply delicious…
This is an excellent cake for a pineapple or peach upside own cake. Not too heavy, and it makes enough batter for two cakes. Or make the second cake into something else, like Boston Cream Cake. I halved the recipe to make a dozen cupcakes for Easter (which was plenty of batter – actually filled one small heart pan too) and these were great!
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis
I thought this cake was pretty good and very easy to make. However, it lacked something. I think it needs either some cinnamon, or coconut added to the recipe, or should be served with honey on top. You can try to make it this way.
I made this and sent it to work. They seemed to enjoy it. I also made homemade carmel sauce to put on top of it. Then heated the cake a little. It was good. I think next time I will put something to spice it up a little bit, like butterscotch chips or coconut in the batter. I think it would also taste great with fruit and whipped cream on it or ice cream.
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
MAKES: 12-16 servings
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2-1/4 teaspoons baking powder
- 1-1/4 cups 2% milk
- 10 tablespoons butter, cubed
1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Some Nutritional Facts
1 serving (1 piece) equals 254 calories, 9 g fat (5 g saturated fat), 75 mg cholesterol, 154 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.
My Tipp: For me, the secret to this recipe, which makes cake lighter, is to make sure you beat egg mixture for several minutes. I usually do 10 minutes.
The cake is absolutely delicious and so easy to make. I loved the consistency of it. The texture is both spongy and slightly dense at the same time.
I wish you a nice time with my story:)
Sincerely your Xana