Bettina's Cakes (Eight cakes)
These simple, yet delightful cakes from Bettina's recipes offer a comforting taste of the past. With a hint of spice and a tender crumb, these cakes are perfect for a quick breakfast or a sweet afternoon treat. The recipe uses basic ingredients like flour, sugar, and eggs, combined with a touch of cinnamon and cloves for a warm, inviting flavor. Baked in muffin tins, these cakes are easy to make and offer a satisfying, golden-brown finish.
Ingredients
- 1 cup All-purpose flour
- 1/2 teaspoon Baking soda (Originally soda (saleratus). Substituted with baking soda.)
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Baking powder
- 1/4 teaspoon Ground cloves
- 1/8 teaspoon Salt
- 1/3 cup Granulated sugar
- 1 Large egg
- 2 tablespoons Unsalted butter, melted
- 1/3 cup Buttermilk (or milk + 1 tsp lemon juice/vinegar) (Originally sour milk. Substituted with buttermilk for modern preference.)
- 1 tablespoon Butter, for greasing (Quantity estimated (not specified in original recipe))
Instructions
- 1In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, cloves, and salt until well combined.
- 2In a separate bowl, add the egg and the buttermilk. Beat for 2 minutes. Add the melted butter and beat for 1 minute.
- 3Fill well-buttered muffin pans one-half full. Bake in a moderate oven at 350°F (175°C) for 20 minutes, or until a toothpick inserted into the center comes out clean.