Park Slope Recipes from Tiny New York Kitchen: Victoria's Busy Day Cake

Victoria's Busy Day Cake

Everyone needs to have my Busy Day Cake recipe at their fingertips. It’s great to have in a pinch. Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce. Any of these toppings will make this cake a special-day treat.

INGREDIENTS:

• 1 and 1/3 Cups Unbleached Flour
• 2/3 Cup Sugar
• 2 Teaspoons Baking Powder
• 2/3 Cup Milk
• 1/2 Cup Softened Butter
• 2 Eggs
• 2 Teaspoons Vanilla

DIRECTIONS:

Preheat your oven to 350° F. Grease and flour an 8 x 1 and 1/2-inch round cake pan and set aside. In a large size bowl, combine the flour, sugar and baking powder. Add the milk, butter, eggs and vanilla.

Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. 

Place in the oven and bake for 30 minutes until done. When you insert a wooden toothpick near the center is should come out clean.

When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes. Loosen the sides of the cake and invert onto a cake plate.

Cool for 20 to 30 minutes. Serve warm with berries and whipped cream, ice cream or honey or caramel sauce. Serves 8 people.