This is a small, quick cake. It is easy to make and open to a lot of personal interpretation. I got this recipe from my grandmother’s recipe box. The original version used a coffee cup and “a pinch” as the standard for measuring. I’ve formalized the recipe a bit but after you make it a time or two, you too can make it with a “handful” or a “dab” of this and that if you want to be adventurous.
Preheat oven to 375 degrees
Put all ingredients into one bowl. Mix with electric mixer. Pour into a well-greased 8” pan. (Use waxed paper or parchment paper on the bottom of the pan if you want to turn out the cake later.)
Bake at 375 degrees. Test the center for doneness.
Have fun with this recipe. Serve with ice cream, whipped cream or fruit toppings.
This recipe is from my grandmother, Marie Kaun. My mom said it was always a big hit at the table on the Kaun dairy farm in Wisconsin.
Recipe from Lonna Nachtigal
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Ingredients:
- 1/4 cup butter (melt and cool)
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs…break the eggs into a measuring cup and
- add enough milk to make 3/4 cups total
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1 teaspoon vanilla
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Variations:
- Add a square of semi sweet chocolate (melt with the butter)
- Add juice and zest of one large lemon
- Add poppy seeds
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Add other fun stuff like chopped nuts, dried fruit, chocolate chips, rose geranium
(line the pan with leaves and drizzle syrup on top of the finished cake),
cinnamon and cayenne (with chocolate)