I first discovered this cake a while ago on Molly’s blog, Orangette. I don’t own the Edna Lewis book that it came from, but I do own a different Edna Lewis book that I’ve been paging through, looking for okra recipes. (Good thing only one of my okra plants survived- I’d never be able to eat it all!) And I fell in love with Edna Lewis all over again.
Anyway, I remembered having seen this recipe and thought it would be an appropriate conclusion to our gumbo feast. My folks were due to come over in less than an hour and I hadn’t even started this cake. True to it’s name, it really can be thrown together quickly. It has the faintest whisper of nutmeg as a seasoning which is just lovely, and I was truly surprised at how moist it was. And by golly, it’s still moist, three days later!
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1-1/3 cups white sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups unbleached all- purpose flour
- 2-1/2 teaspoons baking powder
- 3/8 teaspoon kosher salt
- 1 healthy pinch of freshly grated nutmeg
- 1/2 cup whole milk, at room temperature
Preheat your oven to 375 and place the oven rack in the center position. Lightly grease a 9″ springform pan.
In a medium bowl, combine the flour, baking powder, salt, and nutmeg, whisking to combine.
In the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, alowing each egg to be fully incorporated before adding the next. Then add the vanilla. Scrape down the sides of the bowl with a rubber spatula.
With the mixture on low speed, add about 1/3 of the flour mixture to the butter mixture, giving it a few seconds to incorporate. Then add about 1/3 of the milk. Continue adding the flour mixture and milk in alternate batches until both have been fully incorporated. Do not over- mix. Scrape down the sides of the bowl one more time, and use your rubber spatula to give the whole mixture one last stir.
Scrape the cake batter into the prepared cake pan and place it in the oven to bake for 30-35 minutes. (I needed to cover the top with foil after about 25 minutes to prevent it from browning too much.) Use a toothpick, inserted in the center of the cake to determine doneness.
We served it alongside Tomatero Farm golden raspberries, and it was truly lovely.