This cake is really muffin batter baked in a cake pan. It’s a perfect summertime breakfast treat, especially when served still warm from the oven.
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This has okay flavor and texture, but I wouldn't go much further. I think it would be improved if plain yogurt or sour cream were substituted for some of the milk. If you're using Morton's brand kosher salt, the amount of salt specified in the recipe should be reduced by half.This is a good choice when you haven't got much time for active preparation and want something that comes together easily. I used frozen berries, and baking time was an hour and ten minutes.
I've made this twice now and will do so again. The first time I realized that I neglected to add the vanilla extract. It turned out quite good anyway, but too sweet for my palette. The second time I made it, I reduced the sugar to 1 cup and reduced the milk to a scant 1 cup. This time I remembered the vanilla extract. Both times I added the zest of one lemon to the batter. With the changes, this was excellent. It is a definite keeper. I will certainly make this again.
Tastes great! worked well for potluck, stayed moist.
Love it! I've made this many times and I've taken it with me when I've been an over night guest at someone's house. Guaranteed to get you an invitation to return for another visit!
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