Everything Cake
A moist, fruity cake with a simple batter that combines sweetness and tender texture, perfect for casual gatherings or comforting desserts.
Ingredients
Instructions
- Melt butter in the baking pan.
- Mix flour, baking powder, sugar, and salt in a bowl.
- Add egg and milk to the dry mixture and stir until combined.
- Pour the batter into the baking pan with melted butter.
- Drop in any kind of fruit on top of the batter.
- Bake at 350°F (175°C) for 30 to 40 minutes or until the cake is brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you're out of butter, coconut oil can serve as a great alternative. Experiment with different fruits like berries or peaches to find your favorite combination. Ensure the butter is melted but not browned to avoid a burnt taste in the final cake.
Serving Suggestions
Serve this cake warm, topped with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, drizzle with a simple glaze or sprinkle with powdered sugar. This versatile cake can also be enjoyed as a breakfast treat or snack.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for about 10-15 seconds or in the oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Everything Cake contains roughly 299 calories, with 5g protein, 63g carbohydrates, and 3g fat. It is a good source of calcium (16% of the Daily Value), iron (13% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 573mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser. To lighten it, consider mixing half whole wheat and half all-purpose flour for a balanced result.
What types of fruit work best for this cake?
You can use a variety of fruits such as blueberries, chopped apples, or sliced peaches. Fresh or frozen fruits work well, but if using frozen, make sure to thaw and drain excess moisture to prevent a soggy batter.
How do I know when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted in the center comes out clean. If the toothpick has wet batter on it, continue baking for a few more minutes, checking frequently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).