Instructions:
This basic cake can be made in a square, into cupcakes, or as an upside-down cake. The "quick mix" method requires that the butter be soft but not melted.
- 1⁄4 cup butter, at room temperature;
- 11⁄3 cups all-purpose flour, stirred before measuring;
- 2 teaspoons baking powder;
- 1⁄4 teaspoon salt;
- 3⁄4 cup sugar;
- 1 egg, beaten;
- 1⁄2 teaspoon vanilla;
- 1⁄2 cup milk.
- Preheat oven to 350 F. Butter a 9-inch-square cake pan.
- In the large bowl of an electric mixer, combine the butter, flour, baking powder, salt, and sugar. Mix until butter is completely blended into the flour mixture. Add the egg, vanilla, and milk and beat until smooth. Pour into the prepared pan and bake 25 to 30 minutes, or until golden.
- BLUEBERRY CAKE: Sprinkle with 1 cup fresh blueberries over batter in pan. Sprinkle with 1⁄4 cup more sugar. Bake, cut into squares, and serve warm.
- PINEAPPLE UPSIDE-DOWN CAKE: Melt 1⁄2 cup butter in a 10- to 11-inch cast-iron skillet over low heat. Add 1 cup tightly packed light or dark brown sugar and blend well. Arrange 5 slices fresh or canned pineapple, drained, and 1⁄4 cup chopped pecans over the sugar. Pour batter into the skillet, covering the pineapple, nuts, and sugar mixture evenly. Bake in the skillet 25 to 30 minutes, or until the cake tests done. Invert immediately onto a serving dish. Cut in wedges to serve.
MAKES ONE 9-INCH-SQUARE CAKE
