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.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite