Sunday, August 25, 2013

Grandma's Quick Cake Recipe With Fruit Topping

A versatile cake you can make in no time with very few ingredients. Dress it up with fresh or canned fruits and you'll have a dessert that is elegant to serve to for any occasion! I just love the taste of a heavy scratch cake. My grandmother always whipped up these cakes in no time, just the smell alone while they were cooking is amazing especially on a colder day in the fall. If you want to make something special today this is the cake to try. It's heavier in texture and always tasted better with fresh fruits.

                   Cool the cake before using any fruit topping. Refrigerate the cake after serving.
This makes a great strawberry shortcake dessert. Just add fresh strawberries sweetened with sugar and top with sweetened whipped cream. Then for a quicker idea add canned pie fillings like apple, blueberry or cherry, add to the top garnished with whipped cream.


1 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick which is 1/2 cup butter softened
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup milk
Preheat oven to 350 degrees





Cream the sugar and butter together until light and fluffy.  I beat this for at least 4 minutes using a heavy duty mixer, one of the most important steps (she did this by hand for at least 7 to 8 minutes. Add the eggs, milk, vanilla and salt. Mix 2 more minute until well blended on medium speed. Carefully and slowly beat in the flour and baking powder mixing until will blended and smooth. Around 1 minute. Pour into greased 8 or 9 inch square or round pan also floured pan. Bake at 350 degree until middle comes out clean with a toothpick around 25 to 35 minutes.

Note for topping:
2 tablespoons flour or cornstarch
2 tablespoon butter
sugar to taste
pinch of cinnamon
2 cans of fruit with juice or use 3 cups mixed fresh fruits using 1 cup pureed with 1 cup apple juice (shown are boysenberries and blueberries around 2 cups of juice)
 
Sauté the flour and butter on medium heat in a pan till smooth. Add 1 cup of the juice from the can or use a fruit juice of your choice, plus any sugar to taste to the flour mixture. Bring to a boil and cook until thickened around 4 to 5 minutes. Place fruit on top of the cake and pour the hot juice over the cake. Refrigerate until cooled off. Serve with whipped cream of ice cream on the side.

+claudia lamascolo  author

No comments: