Tuesday, October 4, 2011

One-Egg Cake

This recipe dates back to the 1930s, during the Great Depression. The simple cake recipe, which does not call for much, reflects the scarcities of many ingredients at the time. Note that this cake is denser than your boxed mix fares, and it is not going to be as light and fluffy either. However, what you will get is a delicious, moist cake that tastes unmistakably homemade.

  • 1 1/2 cups flour.
  • 3/4 cup sugar.
  • 2 teaspoons baking powder.
  • 1/4 teaspoon salt.
  • 1 teaspoon vanilla extract.
  • 1 egg.
  • 1/2 stick of butter.
  • 1/2 cup, and 2 Tablespoons milk.
  • 1/2 teaspoon almond extract (optional)
Preheat oven to 375 degrees Fahrenheit.

Cream butter and sugar together. Mix in the unbeaten egg. Add vanilla, milk, and almond extract.

In a separate bowl, mix flour, sugar, salt, and baking powder together. Sift into the wet mixture, stirring at the same time.

Pour into a shallow pan and bake for 30 minutes. Remove from oven when a toothpick is inserted and comes out clean. 

Serve warm with powdered sugar sprinkled on top.


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