Edna Lewis’ Busy-Day Cake
Edna Lewis’ Busy-Day Cake
AuthorJulieAdapted from The Taste of Country Cooking by Edna Lewis.
Preheat the oven to 375°F. Spray a 9-inch springform or deep cake pan with nonstick spray or rub it with butter.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Beat in the vanilla.
In a medium bowl, stir together the flour, baking powder, salt, and nutmeg.
Add about a quarter of the flour mixture to the butter mixture, and stir by hand or beat on low speed just until blended. Add a third of the milk, mixing just until combined. Continue adding flour and milk, finishing with flour and stirring each time just until blended, scraping down the sides of the bowl with a rubber spatula.
Scrape the batter into the pan and smooth the top. Bake for 35-40 minutes, until golden (if it’s browning too quickly, cover loosely with a piece of foil) and springy to the touch. Serve warm, absolutely plain or with fruit. Serves 10.
Ingredients
Directions
Preheat the oven to 375°F. Spray a 9-inch springform or deep cake pan with nonstick spray or rub it with butter.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Beat in the vanilla.
In a medium bowl, stir together the flour, baking powder, salt, and nutmeg.
Add about a quarter of the flour mixture to the butter mixture, and stir by hand or beat on low speed just until blended. Add a third of the milk, mixing just until combined. Continue adding flour and milk, finishing with flour and stirring each time just until blended, scraping down the sides of the bowl with a rubber spatula.
Scrape the batter into the pan and smooth the top. Bake for 35-40 minutes, until golden (if it’s browning too quickly, cover loosely with a piece of foil) and springy to the touch. Serve warm, absolutely plain or with fruit. Serves 10.
