"A quick and stir-easy cake that ages and freezes well.... soft and moist and mellow enough to take on other flavours admirably."
That's how this cake is described in the unidentified magazine I clipped it from many years ago. Since then it has become my recipe of choice when strawberry season comes around.
Served with generous amounts of any sort of fresh fruit and cream it's a wonderful alternative for shortcake.
You may want to double or triple the recipe and store a cake or two in the freezer for that unexpected company.
- 1 cup flour
- 3/4 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 egg
- 1/3 cup buttermilk
- 1/2 tsp. vanilla
- 1/3 cup butter, melted
- Prepare an 8x8 inch baking pan - grease and flour or line with parchment paper.
- In large bowl, stir together flour, sugar, baking powder, soda and salt. Set aside.
- In another bowl, beat egg. Add buttermilk and vanilla and stir until smooth.
- Stir melted butter into buttermilk mixture.
- Add liquid mixture to flour mixture and beat with a spoon until almost smooth.
- Pour into prepared 8x8 pan.
- Bake at 325º F for about 30 minutes or until top is browned and toothpick inserted in centre comes out dry.
- Remove from oven, and cool on rack.
- Serve with fresh fruit and whipped cream or wrap and freeze.