23 June 2013

Yellow Cake for Four

Sometimes the best ending to a <insert adjective of choice> day is a slice of cake.  

And sometimes it's nice to bake a cake that won't stick around for the rest of the week taunting you--no, forcing you--to eat a piece of cake everyday just because you wanted a piece of cake five days ago. Talk about guilt. The last thing anyone wants is to be coaxed into feeling guilty by a cake.

This yellow cake recipe serves four (or one very cake-hungry person).  I make it for a simple dessert for my little family and there's always a piece left over for Matt's lunch the next day. Unlike many scaled-down recipes, the measurements are all standard: there's no weird 1/2 egg, 1/16 of a teaspoon, or 1/4 cup plus 1 tablespoon plus 1 teaspoon type of thing going on. The recipe is simple, moist (but not so moist it falls apart), and leaves room for variation. You can sprinkle in chocolate chips, throw in a chopped candy bar, or add swirls of jam--whatever feels good at the moment. Do what you want with it--it won't follow you around and remind you all week.
Like most cakes, greasing and flouring your pan first is a must.  I often like to sugar my pan instead of flour it, especially if I'm not going put on much icing. 

Also, it makes me feel a little rebellious.


Yellow Cake for Four
(Serves 4)

3/4 C. flour
1/2 C. sugar
1 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. margarine or butter (melted)
1 egg
1/2 C. milk
1/2 tsp. vanilla

1/2 C. powdered sugar
1 Tbsp. water
dash of vanilla

1. Preheat oven to 350 F.  Grease pan with shortening and sprinkle with flour (or sugar).
2. In mixer, add all ingredients except milk and vanilla. Mix together well, then add milk and vanilla. Oh high speed, mix for about 2 minutes until batter is smooth.
3. Pour into 4" pan and bake for 30-35 minutes.  Cake will be done when golden brown and toothpick inserted into center of cake comes out clean. 
4. Let pan cool on wire rack for about 10 minutes. Run knife around edges, then turn over to release. 

In small bowl, add all ingredients and mix well. Heat in microwave for 10 seconds until warm.  Drizzle over cooled cake.

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