Monday, June 12, 2017

Hurry Scurry Cake


Today's recipe is a 'blast from the past', originating in an old cookbook of my mother's.  It was the cake of my childhood, and still my go-to white cake today. I was considering giving it a new name, but I decided to leave it with its amusing, archaic and somewhat catchy title. This very basic white cake is perfect for topping with ice-cream and fresh fruit in the summertime. Since the local strawberries are in their prime right now, I have been serving up strawberries on hurry scurry cake this past week. This basic cake batter is also great for making upside-down cake, and I will add that variation below.
  • 1/3 cup butter
  • 2/3 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 3/4 teaspoon vanilla
  1. Cream butter and sugar. 
  2. Add egg and beat.
  3. Combine dry ingredients; add alternately with milk and vanilla. Blend well.
  4. Turn into a greased 8 inch square pan and bake at 350° F for 25-30 minutes, or until toothpick inserted in center comes out clean.
  5. Cool. 
  6. Serve topped with a scoop of vanilla ice-cream and fresh fruit topping.
Fresh Strawberry Topping:
Wash and slice strawberries. Place about 1/4 of the strawberries into the blender, adding sugar to taste. Combine the sliced strawberries and the pureed strawberry mixture and spoon over the cake.

Yield: 9 servings


Rhubarb Upside-Down Cake
  • 2/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 2-1/4 cups diced rhubarb
  • 1 recipe 'hurry scurry cake' batter

  1. Combine brown sugar and butter. Spread in a greased 9-in. round baking pan. Add the chopped rhubarb. Set aside.
  2. Prepare cake batter. Gently spoon over rhubarb. 
  3. Bake at 350° for about 50 minutes or until cake springs back when lightly touched. 
  4. Cool for 10 minutes before inverting onto a serving plate. 
  5. Serve warm with whipped cream or ice-cream if desired.  
  6. Yield: 10-12 servings.