Mildred Debendarfer'S 1-2-3-4 Cake
A moist and flavorful layered cake featuring a tender crumb, sweet brown sugar topping, and subtle flavoring, perfect for family gatherings and celebrations.
Ingredients
Instructions
- Cream shortening and sugar until very light.
- Add eggs, one at a time, beating well after each addition.
- Alternately add milk and flour to the mixture, beginning and ending with the flour, and include baking powder.
- Pour batter into a prepared pan.
- Sprinkle a layer of brown sugar over the batter.
- Add sour cream or buttermilk on top of the brown sugar layer.
- Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, ensure your shortening and sugar are creamed until very light and fluffy. If you don't have shortening, you can substitute with an equal amount of unsalted butter for a richer flavor. To enhance the cake's taste, try adding vanilla or almond extract as a flavoring. This cake can also be adapted by incorporating fruits or nuts, making it versatile for various occasions.
Serving Suggestions
Serve this delightful cake with a dusting of powdered sugar or a drizzle of icing for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert that feels special. For a complete meal, consider serving it alongside a light salad or with a cup of coffee for an afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds. This will help maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mildred Debendarfer'S 1-2-3-4 Cake contains roughly 1924 calories, with 6g protein, 68g carbohydrates, and 186g fat. It is an excellent source of calcium (31% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 786mg per serving (34% 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, but it may result in a denser cake. To achieve a lighter texture, consider using half whole wheat and half all-purpose flour. This will give you some of the nutritional benefits while maintaining a good crumb.
What can I use instead of eggs for a vegan version?
For a vegan version of this cake, you can replace each egg with 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or a flax egg made from mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. This will help bind the ingredients while keeping the cake moist.
How can I make this cake more flavorful?
To enhance the flavor of your cake, consider adding spices such as cinnamon or nutmeg to the flour mixture. You can also incorporate citrus zest, like lemon or orange, for a fresh twist. For more indulgence, mix in chocolate chips or chopped nuts to the batter before baking.
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).