This cake is a near perfect recipe…super easy to make, pretty to serve and delicious to eat. We love it with Bonne Maman jam (reach out to hear the inspiring story about the family that started that company!) but it’s also great with berries and fresh whipped cream. We hope you enjoy it as much as we do and please let us know if you try it!
Recipe from allrecipes.com
M A K E S 8-10 S E R V INGS | COOK TIME: 45 MINUTES | PREHEAT 350F
I N G R E D I E N T S
• 1 cup white sugar
• 1/2 cup butter, softened
• 2 eggs (best at room temperature)
• 1 1/2 tsp vanilla extract
• 1 3/4 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk, or more if needed
• 1Bonne Maman raspberry jam (optional, but so good!)
• 1/4 cup confectioners’ sugar for dusting, or less if using jam
D I R E C T I O N S
1. Preheat oven to 350 degrees. Grease and flour a 9-inch round pan.
2. Cream sugar and butter together in a mixing bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing until fully incorporated after each addition. Stir in vanilla.
3. Combine flour, baking powder, and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk, adding 1 to 2 tablespoons more milk if batter is too stiff. Spread batter evenly into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out onto a serving plate and cool to room temperature, 20 to 30 minutes.
5. Dust with confectioners’ sugar right before serving. If serving with jam, cut the cake horizontally into 2 pieces once cooled. Spread jam on the bottom half, then replace top half of cake before dusting with confectioner’s sugar.