Busy Day Cake
This version of Edna Lewis’ Busy Day Cake is such a winner – simple ingredients come together to make the most perfectly tender, lightly sweet cake that can be served plain, with whipped cream and fruit, or with a shower of sifted powdered sugar.
Ingredients
- ½ cup unsalted butter at room temperature
- 1 ⅓ cups sugar
- 3 eggs at room temperature
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground nutmeg
- ½ cup whole milk, at room temperature
Instructions
- Preheat the oven to 375℉. Butter a 9-inch round cake pan and line it with a circle of parchment paper.
- In a large bowl, blend the butter and sugar with a mixer, or by hand, until it is light and fluffy. Add the eggs one at a time, then add the vanilla.
- In a medium bowl, sift together the flour, baking powder, salt and cinnamon.
- Add the flour mixture and the milk to the butter mixture in three additions, starting with ½ cup of flour and ⅓ of the milk, and ending with the remaining flour. Stir well after each addition.
- Spoon the batter into the cake pan, and smooth the top with a spatula. Bake for about 30 minutes or until a toothpick inserted in the cake comes out clean. Cool the cake in the pan on a wire rack for at least 20 minutes before turning it out to cool completely.
Nutrition
Calories: 329kcalCarbohydrates: 58gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 78mgSodium: 236mgPotassium: 83mgFiber: 1gSugar: 34gVitamin A: 291IUVitamin C: 0.001mgCalcium: 109mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!