Today my daughter asked me for a dessert.Not cookies, or muffins, or donuts.She wanted a REAL dessert, preferably something
cakey.I am not really a fan of cake, I
much prefer a cookie, so I had to think of what cake would be relatively quick
and easy to make and didn’t have a heavy icing.The perfect solution, Nut Pop Cake.
Nut Pop Cake is a recipe my mother-in-law gave me when we
were first married. It is a cake my
husband really enjoys and many years is his birthday cake.I really do not know why the cake is called a
Nut Pop Cake.The cake is a hot milk
sponge with a quick brown sugar glaze/topping that nuts are supposed to be dropped
on.My daughters are not big fans of
nuts so over the years more often than not I would leave nuts off part or even
all of the cake.Today, I had no nuts in
the house so it is a Nutless Nut Pop Cake.The cake is just the right mix of lightness and sweetness.Perfect for a light dessert.
2 Tbsp. butter ½ cup milk 2 eggs 1 cup granulated sugar 1 cup all purpose flour 1 tsp baking powder 1 tsp vanilla extract
Topping: 3 Tbsp brown sugar 3 Tbsp butter 2 Tbsp milk nuts (walnuts or nuts of your choice.....I seldom use the nuts)
Preheat oven to 350. Spray a 8x8 pan with cooking spray.
In a small saucepan bring milk and butter to a boil.
Meanwhile, in the bowl of a mixer beat the eggs. Add sugar and mix well. Add flour and baking powder and mix.
After the milk and butter has come to a boil add it to the egg mixture. Add vanilla extract. Mix. Pour into a prepared pan.
Bake about 20 minutes.
Topping: While cake is baking combine brown sugar, butter, and milk in a small saucepan. Cook over low heat, stirring about 10 minutes or until mixture is thick. Pour over warm cake. If you choose to sprinkle nuts over the top.