Ingredients
Scale
- 2 cups all-purpose flour (for a gluten-free option, substitute with 2 cups almond flour)
- 1 cup granulated sugar (can replace half with coconut sugar for a deeper flavor)
- 1/2 cup unsalted butter, softened
- 2 large eggs (or use flax eggs for a vegan twist: 2 tablespoons ground flaxseed + 6 tablespoons water)
- 1 teaspoon vanilla extract (a splash of real vanilla always reminds me of Mama Lou’s kitchen)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk (or almond milk for dairy-free)
- 1 cup fresh berries or chocolate chips (optional, but Ouma loves adding berries for a fresh twist)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper. This step always reminds me of how Mama Lou would say, “Prepare your canvas before the art,” before we started baking.
- In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy, about 3-4 minutes. I love this part because it’s when the kitchen starts smelling sweet and hopeful.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Ouma always sneaked tastes here, promising she’d help with the dishes later — which she never did.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix just until combined; you want the batter to be smooth but not overworked.
- Fold in your choice of fresh berries or chocolate chips gently. This little surprise always brings a smile when you bite into it.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The smell of baking always brings back memories of Mama Lou humming her favorite song.
- Allow the dessert to cool for at least 15 minutes before slicing. This patience is key to getting those perfect, clean edges, something I learned the hard way when I was younger.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International