1⅓ cups all-purpose flour
⅔ cup sugar
2 teaspoons baking powder
⅔ cup milk
¼ cup butter, softened (or ¼ cup vegetable oil)
1 teaspoon vanilla
3 cups assorted fresh berries
1 recipe Whipped Cream
1. Preheat oven to 350°F. Grease an 8 x 1½ – inch round cake pan; set the pan aside.
2. In a medium mixing bowl combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spread into the prepared pan.
3. Bake about 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack about 30 minutes. Serve warm with berries and, if desired, Whipped Cream.
Busy-Day Cup-Cakes was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cakes and Frostings; page 174.