Tuesday, August 31, 2010

One Egg Cinnamon Cake

I'm reading Harriet the Spy. Every day, after school, Harriet comes home and has cake and milk.

This, plus just getting home from spending time with my parents and sister and extended family, then my older daughter, is making me feel a bit homesick for them. So, I'm baking a cake, which is a good antidote,even though it was at least 93 degrees when we got back to Chicago this afternoon.

A stalwart stand-by: One Egg Cinnamon Cake. A recipe inherited from my grandmother. (Perhaps the eggs were larger in her day; this version uses two.)

One Egg Cinnamon Cake

1 stick of butter
1 cup sugar
1 tsp. vanilla
2 eggs
2 1/2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 tsp. cinnamon and 1 tsp. sugar, mixed together

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and vanilla and beat well. Alternate adding dry ingredients and milk by thirds. Beat well. Pour into greased loaf pan. Sprinkle with cinnamon and sugar mixture. Bake for about 45 minutes, or until a toothpick tests clean but still a bit moist.

Enjoy with a cold glass of milk. Then go dashing at breakneck speed through the house, like Harriet, crashing into the cook and yelling aloud, just for her own pleasure.

1 comment:

collin said...

Interesting. Thanks for sharing the recipe. I will surely try this out.

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