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.)
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.