Monday, December 12, 2011

Busy Day Cake (Snack Size Yellow Cake)

(my camera has died - maybe Santa will bring me one - HINT)

Last night I made a terrific supper.  We've been eating lots of leftovers and trying to eat up what's in our freezer but we wanted some real comfort food for our Sunday Supper so I kind of went "all out."  I made baked "fried" chicken strips (this is our favorite way to make fried chicken - will post this soon), mashed potatoes, homemade sweet cornbread, and veges.  I had some sweetened strawberries from my friend's garden in my freezer so I also made a little cake (the Busy Day Cake) to go with the berries.

At first I was going to make garlic cheddar biscuits and sugar cookies instead of cornbread and the cake. But, after seeing that my flour supply had taken a serious hit when I made Homemade Sandwich Bread , I figured I could instead make the cornbread (it uses only 1 cup of flour) and this terrific Busy Day Cake recipe that my mom used to make for us all the time.  This cake recipe only uses 1 1/3 cup of flour!  That method pretty much encompasses my AT HOME MY WAY style in the kitchen!  Not having enough of something usually never stops me from cooking (oh NO!)  I just find something else to make with what I have.   This recipe has a topping that is very delicious.  I just didn't need it for strawberry short cake so I left it off. 

Here's how I made Busy Day Cake AT HOME MY WAY with the optional broiled coconut topping.

BUSY DAY CAKE



  • 1 1/3 cup flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 cup butter or margarine (soft)
  • 2/3 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • Topping (optional) Broiled Coconut Topping (I made it without a topping since we were having strawberry shortcake.)
Instructions:  Spray an 8 x 8 or round cake pan (or grease). In a bowl combine flour, baking powder, sugar. Add milk, butter, egg and vanilla. Beat on low speed until combined (app 1 minute) (I just beat it with a spoon til smooth about 1 minute). Pour batter into prepared pan.

Bake in preheated 350 oven for 25-30 minutes.


Optional: BROILED COCONUT TOPPING: Blend 1/4 cup packed brown sugar and 2 Tablespoons softened butter/margarine. Stir in 1 Tablespoon milk. Stir in ½ cup flaked coconut and 1/4 cup chopped nuts (optional). Place this topping over warm cake. Broil about 3-4 minutes or until golden.

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