This “Plain Cake” – no crumbs, streusel, nuts, icing or filling – is just plain appealing. It’s got a soft crumb, a strong streak of caramel brown sugar flavor and the here-and-there surprise of sweet and tart berries. It’s a perfect “daylight” cake, good for breakfast, brunch or lunch, and it can easily be a picnic cake, because it’s eminently packable.
|1⅓||cups all-purpose flour|
|2||tsp. baking powder|
|⅛||tsp. ground cinnamon (optional)|
|⅛||tsp. plus a pinch of salt|
|2||large eggs, separated|
|1||stick (8 tablespoons) unsalted butter, at room temperature|
|1||cup (packed) light brown sugar|
|½||cup whole milk|
|1||pt. (2 cups) blueberries — fresh, preferably, or frozen (not thawed)|
|~||Confectioners’ sugar, for dusting|
I like this cake plain, but if you’re looking for an accompaniment, try blueberry jam or a bowl of lightly sweetened sour cream or crème fraîche.
Well covered, the cake will keep at room temperature for about 3 days. You can wrap the cake airtight and freeze it for up to 2 months, but it really is best fresh.
Culinate editor’s note: If you use frozen blueberries, the baking time will be longer by about 10 minutes.
This content is from the book Baking by Dorie Greenspan.
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