It’s not particularly beautiful, this cake, but what it lacks in beauty it makes up for in taste and simplicity. The recipe is one that I tried over the weekend when (at 4pm) cake was requested for dessert after dinner. This is my favorite request (of all time) and nothing makes me happier than creating a dessert. However, being upstate grocery stores are not close by and so I had to work with ingredients that were in the house- or outside of our home if you count the rhubarb glaze.
It is less dense than a pound cake and quite possibly tasted better as it wasn’t so heavy. The rhubarb compote I baked into the top of the cake added just a bit of flavor to the vanilla- and we couldn’t help but serve the slices with more of the strawberry rhubarb mix.
The perfect end to a perfect day, don’t you think?
YMC’s Summer Afternoon Vanilla Cake
*2/3 cup of butter
*1 1/2 cups of sugar
*2 cups of flour
*3/4 tsp of baking powder
*3/4 tsp of salt
*2/3 cup of milk (I only had almond milk around)
*1 tsp vanilla
~Preheat oven to 325, grease and flour a loaf pan
~Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition
~Mix together the dry ingredients. Add them slowly to the creamed mixture (alternating between milk and vanilla)
~Do not overmix (this creates a dense and tough cake)
~Pour batter into pan
~Swirl rhubarb compote (recipe below) or jam into the top of the cake
~Bake for about 1 and a half hours, mine took a bit longer and I covered it in tin foil for the last 15 minutes or so to keep the rhubarb compote from burning
~Let sit for 15-20 minutes to cool before taking it out of the pan
Strawberry Rhubarb Compote
Firstly, this is more of a concoction than a recipe- play around with it a bit. Also, I used frozen strawberries as they aren’t in season yet and I couldn’t find any upstate. We have a gigantic rhubarb plant outside of our house- and this is one of the many uses I have for it
*1 bag of frozen strawberries, or two cups of fresh strawberries diced
*1 cup of fresh rhubarb
*2 tbsp of sugar (adding more or less depending on how sweet you want the mix to be)
*1/4 cup of water
*Cornstarch, to thicken the compote if necessary
~Pour all ingredients (except for the cornstarch- that is added at the end) into a saucepan
~Bring mixture to a boil and continue to stir until it reaches a soupy consistency. If you don’t want it lumpy I used a potato masher to smash out the lumps- however, simmering it for a long time will do this as well
~Follow directions on the cornstarch for thickening- if you don’t have cornstarch just continue to simmer the mix until it thickens. Or, just pour some of the water out
Email me with any “compote” questions- I know this is vague, but it’s basically just boiling together fruit and sugar.