I came across this simple cake in Paul Hollywood's book, British Baking and decided, with the rush of the season and all I have on my plate, this would be a great snacking cake for after dinner or a late afternoon break. I was an American history minor in college, which is why I collect so many cookbooks; I love learning about the traditions of food and the cultures that brought them to the New World. This is definitely very similar to the quick cakes my mom would make and I wonder if her grandmothers handed the recipes down to her. By the way, this recipes comes from Wales.
I bake, using a scale, so reading this recipe in grams and millilitres wasn't difficult, but I have given all my American friends the conversion to cups for ease.
Dried Cherry~White Chocolate Chip Plate Cake
7 1/2 T (110g) unsalted butter, cut in small cubes
1/2 cup (110g) granulated (castor) sugar
1 1/2 +3T (225g) all-purpose (plain) flour
2 tsp. baking powder
pinch of salt
1 1/2 tsp. vanilla
2 large eggs
3/4 cup (100g) dried cherries
1/2 cup (100g) white chocolate chips
1/2 cup (100ml) milk
Preheat oven to 350F-degrees (180C). Spray a metal or ceramic pie plate with a cooking spray.
In a stand mixer, using the paddle attachment, add the flour, baking powder and salt and while the mixer is running, add the cubed butter. Continue to mix until it looks like coarse sand.
Add the sugar, eggs, and vanilla, then while the mixer is running, slowly pour in the milk. The batter should be somewhat thick.
Stir in the dried cherries and white chocolate chips, then, spoon into the prepared pie plate, smoothing the top. Finally, sprinkle some Sparking White Sugar on top or use Demerara sugar. Bake 35-45 minutes or until the center (using a tester) comes out cleanly.
The cake was delicious and just the perfect dessert after a busy day. Enjoy!