A historical dessert from Recipes from here and there (1900). Bake in a quick (hot) oven.
Preserved exactly as written in the original source
Blend two tablespoons butter, two-thirds cup sugar
Add two-thirds cup milk, one egg, one and one-third cups flour, two teaspoons baking powder
Sprinkle with sugar, cinnamon, chopped nuts
Bake in quick oven
Modern guidance to help you succeed with this vintage recipe
This simple cake relies on chemical leavening from baking powder to create a tender crumb without the extended creaming method. The high oven temperature (400-425°F for a 'quick oven') sets the structure rapidly, preventing the batter from spreading and creating a slightly crisp top that contrasts with the soft interior. The sugar-cinnamon-nut topping caramelizes during baking, forming a sweet, crunchy crust that adds textural interest to this straightforward dessert.
The dry ingredients (flour and baking powder) can be whisked together and stored in an airtight container at room temperature for up to 1 week. The topping mixture can also be prepared up to 3 days ahead and stored separately.
Store the cooled cake covered at room temperature for up to 2 days or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. For longer storage, wrap individual portions in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour and baking powder) can be whisked together and stored in an airtight container at room temperature for up to 1 week. The topping mixture can also be prepared up to 3 days ahead and stored separately.
Store the cooled cake covered at room temperature for up to 2 days or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. For longer storage, wrap individual portions in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
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