Hurry Scurry Cake

Today's recipe is a 'blast from the past', originating in an old cookbook of my mother's.  It was the cake of my childhood, and still my go-to white cake today. I was considering giving it a new name, but I decided to leave it with its amusing, archaic and somewhat catchy title. This very basic white cake is perfect for topping with ice-cream and fresh fruit in the summertime. Since the local strawberries are in their prime right now, I have been serving up strawberries on hurry scurry cake this past week. This basic cake batter is also great for making upside-down cake, and I will add that variation below.

• 1/3 cup butter
• 2/3 cup sugar
• 1 egg
• 1 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 3/4 teaspoon vanilla

1. Cream butter and sugar. 
2. Add egg and beat.
3. Combine dry ingredients; add alternately with milk and vanilla. Blend well.
4. Turn into a greased 8 inch square pan and bake at 350° F for 25-30 minutes, or until toothpick inserted in center comes out clean.
5. Cool. 
6. Serve topped with a scoop of vanilla ice-cream and fresh fruit topping.

Fresh Strawberry Topping:

Wash and slice strawberries. Place about 1/4 of the strawberries into the blender, adding sugar to taste. Combine the sliced strawberries and the pureed strawberry mixture and spoon over the cake.

Yield: 9 servings


Rhubarb Upside-Down Cake

• 2/3 cup packed brown sugar
• 3 tablespoons butter, melted
• 2-1/4 cups diced rhubarb
• 1 recipe 'hurry scurry cake' batter

1. Combine brown sugar and butter. Spread in a greased 9-in. round baking pan. Add the chopped rhubarb. Set aside.
2. Prepare cake batter. Gently spoon over rhubarb. 
3. Bake at 350° for about 50 minutes or until cake springs back when lightly touched. 
4. Cool for 10 minutes before inverting onto a serving plate. 
5. Serve warm with whipped cream or ice-cream if desired.  
6. Yield: 10-12 servings.

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