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.
Nut Pop Cake with or without nuts
recipe from Diane Markley
Printer Friendly Recipe
2 Tbsp. butter
½ cup milk
1 cup granulated sugar
1 cup all purpose flour
1 tsp baking powder
1 tsp vanilla extract
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 8×8 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.
Pour into a prepared pan.
Bake about 20 minutes.
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.
NOTE: Recipe may be doubled to make a 9×13 cake.