We capped off Father’s Day weekend with this delicious, simple yellow cake. Is there really any better way to cap a weekend off than with cake?
It was a weekend filled with baseball, fun, friends, and memories. Not only was it Father’s Day weekend, but also the annual festival our town throws to celebrate it’s potato farming heritage, called Tater Daze.
The festival runs all weekend long and includes a tater tot little league baseball tournament, a spud run 5k race, a parade, fireworks, and the usual carnival games, rides, and food.
Amid the festivities, we battled intermittent rain showers and thunderstorms throughout the weekend. And, on top of it all, my monthly cake deadline loomed for the Cake Slice Bakers.
This is what it looks like when a mixer throws up:
Fortunately, this cake came together VERY quick, which made it a definite keeper. I sprayed my angel food cake pan with baking spray and lined it with some foil to ensure the batter didn’t leak out of the bottom, as this is a three-piece pan, similar to a springform.
The batter makes a HUGE cake. I’m not sure if the pictures really do it justice, but it baked up golden brown on top, and after cooling for 15 minutes, it popped right out, and stood a solid 3 inches tall!
The best part is that it didn’t even require any frosting – just a slight dusting of powdered sugar on top, just before serving. It was moist and delicious served with a handful of fresh berries. A scoop of homemade vanilla bean ice cream or fresh whipped cream would make it even more decadent.
The recipe for this cake can be found in Carole Walter’s Great Cakes cookbook. Although I’ve had my initial doubts about this cookbook and it’s lack of pictures, I’ve now baked several cakes from it as part of our baking club that I know I will certainly make again. The recipe is one of them.
It’s actually been fun to try a recipe without seeing a picture of the final cake in the cookbook…it makes the cakes that turn out well all the more exciting.
This cake is one of four different recipes that my fellow Cake Slice Bakers got to choose from for the June cake club selection. If you’d like to see how the other cakes turned out, check out their links below. Happy baking, my friends!
Check out my prior month’s cakes:
May: Strawberry Shortcake Layer Cake
April: Coconut Layer Cake
March: Espresso Cake with Hot Kahlua Syrup and Milk Chocolate Ganache
February: Lemon Velvet Squares
January: 18th Century Pound Cake
December: Streusel Squares
November: Applesauce Spice Cake