One-Egg Cake

One-Egg Cake
MAKES ONE 9-INCH-SQUARE CAKE

This basic cake can be made in a square, into cupcakes, or as an
upside-down cake. The "quick mix" method requires that the butter
be soft but not melted.

VA cup butter, at room temperature
11A cups all-purpose flour, stirred before measuring
2 teaspoons baking powder
1A teaspoon salt
3/4 cup sugar
1 egg, beaten
l/2 teaspoon vanilla
l/2 cup milk

Preheat oven to 350°F. Butter a 9-inch-square cake pan.
In the large bowl of an electric mixer, combine the butter, flour,
baking powder, salt, and sugar. Mix until butter is completely blended
into the flour mixture. Add the egg, vanilla, and milk and beat until
smooth. Pour into the prepared pan and bake 25 to 30 minutes, or
until golden.


BLUEBERRY CAKE: Sprinkle with 1 cup fresh blueberries over batter
in pan. Sprinkle with 1A cup more sugar. Bake, cut into squares, and
serve warm.

PINEAPPLE UPSIDE-DOWN CAKE: Melt 1/2 cup butter in a 10- to
11-inch cast-iron skillet over low heat. Add 1 cup tightly packed light
or dark brown sugar and blend well. Arrange 5 slices fresh or canned
pineapple, drained, and 1A cup chopped pecans over the sugar. Pour
batter into the skillet, covering the pineapple, nuts, and sugar mixture
evenly. Bake in the skillet 25 to 30 minutes, or until the cake tests
done. Invert immediately onto a serving dish. Cut in wedges to serve.