Years ago when my kids were small, I found a recipe for a little simple cake, “Fairy Cake.” It became a favorite breakfast treat (the original recipe has raisins in it, so it could be viewed as having a fruit component and thus breakfast-worthy); or an easy afternoon snack. For folks who don’t like raisins, the cake is so adaptable, you can stir in almost anything…chocolate chips for a dessert option; blueberries or other fruit to keep the recipe in breakfast mode. It isn’t too sweet, but just right. And who can resist anything named for fairies?
1 cup golden raisins (or chocolate chips, blueberries, baker’s choice)
1 tbsp vanilla extract
1 cup all purpose flour
1/2 cup softened butter (salted or unsalted, whatever you have on hand)
1/2 cup granulated sugar
1 tsp baking powder
1/2 cup milk (low-fat or whatever you have on hand)
Preheat oven to 350 degrees. Grease an 8 inch square baking pan or 8 inch round cake pan. Mix flour, baking powder and sugar. Cream butter and add to flour mixture. Add egg and milk and stir gently. Add vanilla and raisins, or alternate mix-in. Spoon batter into pan; bake for 25 minutes, or until very lightly browned. (I like this cake best just barely done.) The cake will be moist and heavy. Serve warm. You can sprinkle lightly with powdered sugar, or serve with fruit, cream, or ice cream if using as a dessert.