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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Realized my error. Milk is 1/2 Cup--not scant 1 Cup. I'm still making this one because it's easy and wonderful.
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.
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