This cake is really light textured,
and VERY easy and quick to make.
The fat content is made up by using full-fat sour cream (or Creme Fraiche)
Check with a skewer to see whether cooked through after 1/2hr - 45 mins.
2 whole eggs broken into a cup (dont beat them) - then fill up the dry cup measure with either Creme Fraiche (full fat) or Sour Cream (also full fat), then beat together in a large bowl. **
3/4 to 1 cup of demerara sugar ........ (depending how sweet you like your cakes)
1 cup of self-raising flour (or plain flour + 1 teaspoon of baking powder sifted in.)
Pinch of salt.
Mix together well, but dont overbeat the batter.
Add 1 tsp. of vanilla to the batter.
Mix together and pour into an 8 x 8" greased and floured square tin or a loaf tin.
Bake until cooked through.
While still warm, drizzle a little Maple Syrup over the top .... as a glaze ..... but tastes good too!
This is an Amish Recipe taken from Amish-Country Cookbook Vol.1, but I had adapted it a little.
** I personally preferred this cake made with the Creme Fraiche.