Who says you can’t make a top-quality cake using basic ingredients? This soft, fluffy cake originated in the Great Depression and was popular for several decades after. It can be dressed up in so many different ways, you may never wind up eating it the same way twice! Top it with whipped cream, sprinkle your favorite berries on top, or drizzle some hot fudge over everything. The possibilities are endless.
- Yield: 10 Servings 1 cake
- ½ cup (1 stick) unsalted butter, plus more for greasing the pan
- 2 cups all-purpose flour, plus more for dusting
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- Confectioners’ sugar and raspberries, for garnish
- Adjust an oven rack to the middle position. Preheat the oven to 325°F. Grease and flour a 12-cup tube pan or Bundt pan.
- In a small saucepan, melt the butter over low heat. Stir in the milk and vanilla and heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling, about 5 minutes. Reduce the heat to low.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and beat on medium-high speed for 5 minutes.
- In a separate medium bowl, sift together the flour, baking powder, and salt.
- Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the flour mixture in two batches, mixing after each addition until just incorporated.
- Pour the batter into the prepared pan and bake for 1 hour, checking 5 minutes prior to the baking end time. A toothpick inserted into the middle of the cake should come out clean with just a few crumbs attached; do not overbake.
- Let cool in the pan for 10 minutes before inverting onto a wire rack or serving plate to cool completely. Cut into slices and serve with confectioners’ sugar and raspberries.