Simple little snack cake! Well, maybe. Baked in an 8″ x 8″ pan. No frosting. Simple syrup glaze. Yes, it is a simple little snack cake! But the flavor! The moistness! The… Well, Heck, it’s just good!!
6 oz butter
1 1/2 cups brown sugar
3 egg yolks
2 1/4 cups self-raising flour
3/4 cup milk
1 cup sugar
1 cup water
1 vanilla bean, split and scraped
Preheat the oven to 180°C (350°F).
Place the butter and brown sugar in the bowl of an electric mixer and beat until light and creamy.
Add the eggs and yolks one at a time and beat well.
Sift the flour over the butter mixture and fold through with the milk.
Pour the mixture into a greased and base-lined 8 inch square cake tin and bake for 45 minutes or until just crumbs attach when tested with a skewer.
While the cake is cooking, place the sugar, water and vanilla bean in a saucepan and stir over low heat until the sugar has dissolved. Increase the heat and allow the syrup to simmer for 6 minutes.
Leave the cake in its pan for 4 minutes before unmolding and placing on a serving plate. Pour three-quarters of the hot syrup over the hot cake. Serve with the remaining syrup and whipped cream. Serves 10-12.
The only trouble I had – the cake sank in the middle so I had a ‘wonderful’ puddle of syrup in the middle. But it eventually soaked into the cake. The middle was the best part of the cake!!
This recipe is on page 26 of Donna Hay’s FLAVOURS
This is for April’s POTLUCK week on I Heart Cooking Clubs. Hop on over and see what else in on the table.