Between work and school and all my time spent in the kitchen, any recipe titled "Busy Day Cake" is bound to catch my eye. And it did.
From Edna Lewis' "The Taste of Country Cooking," this Busy Day Cake is designed to be thrown together in a few minutes, and then topped with whatever fruit or jam you have lying around.
I certainly managed to throw it together quickly, but after my friends and I each sampled it with our favorite toppings - jam, frosting, ganache - I wasn't all that impressed. But I don't know if it was something I did, or just the recipe.
I wasn't supposed to bake it in a bundt tin, but I did anyway. Perhaps it cooked too quickly in here? I also substituted cinnamon for the nutmeg, but that's more of a personal thing. Maybe I'm just too used to complicated cakes with mix-ins and fillings and frostings and icing and glazes? Not sure. Perhaps I just left it in the oven too long and will never know the goodness of this cake? The mystery continues...
Either way, this cake was nothing to write home about. Good thing blogs don't need stamps.
Tip of the Day: Butter softens best sitting out for an hour at room temperature, but if you need to speed it up use the microwave, but make sure to put it on a lower setting or a "soften" setting or you'll end up with melted butter.
1/2 cup (1 stick) butter or margarine, softened
1 1/3 cups sugar
2 tsps vanilla
2 cups flour
3 tsps baking powder
¼ tsp. salt
1 good pinch freshly grated nutmeg
½ cup milk, at room temperature
Beat the butter and sugar together until light and fluffy. Add in the eggs, one by one, until well mixed. Add in the vanilla.
Mix together the flour, baking powder, salt and nutmeg.
Add about 1/4 of the flour mixture to the batter and beat together.
Add 1/3 of the milk, and then alternate adding the flour and milk until all mixed.
Bake in a 9x9" pan for 30 to 35 minutes on 375F.