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Posts Tagged ‘paspberries’

 

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One of my college roommates is an army wife, the kind whose husband gets stationed in Iraq for over a year, leaving the onus of running the house, the three children and the three pets in it (and oh, yes, herself) pretty much on her shoulders. But this heroine still insisted on making her daughter a birthday cake, and used her favorite family recipe.

Her great-great grandmother’s recipe, to be exact. (I did the math.* This cake goes back to a time when anything but a tricorn hat was death on the red carpet). It’s easy to make. And the result is a tender, powerfully vanilla-y cake with a crumb that manages to be hearty and delicate at the same time.

There it is above with some of the mulberries from the tree outside my balcony. But this cake is versatile!

-It can be split, filled, and frosted with butter cream for a birthday.

-It can be topped with ice cream and hot fudge, or powdered sugar or creme fraiche.

-Or it can be sliced warm, unceremoniously plopped into the bottom of a bowl, and topped with yogurt or creme anglaise along with any manner of fruit. Here we are the top of August: choose something that’s ripe and ready now. Peaches. Plums. Blackberries. Raspberries. Blueberries. The cake will slurp up any sweet liquid and make it luscious.

1 1/2 c granulated sugar

1/2 c unsalted butter, softened

2 eggs (lightly beaten)

2 c all-purpose flour

1 c milk

1 tbsp. baking powder

2 tsp. pure vanilla extract

A pinch salt (my addition)

Set oven to 375. Grease two 8″ cake pans. (Use springforms if you have them, or shanghai them from a friend; they have removable bottoms and make it easier to take the cakes out.)

In a large bowl, cream butter and sugar. Add eggs. In a smaller bowl, combine flour with baking powder. Add to butter mixture, alternating with milk. Add extract and mix until combined. Bake for 25 minutes until golden and a cake tester inserted in center comes out clean.

Enjoy…and thanks, Beth 🙂

*I’m crap at it, but I did it.

 

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