At our house, we like dessert, but not very sweet ones. This cake recipe fits that bill. This plain cake is an easy, versatile recipe that can partner well with any fresh fruit.

We chose nectarines because they looked and smelled so good in the store. Serve plain for a quick snack, or with any kind of fruit in season, or good canned or frozen fruit at other times of year.

Add whipped cream or ice cream, and you have an extra special dessert. Great with tea or coffee, too. Plain cake recipe

1 ¼ c. flour
1 ½ t. baking powder
½ t. salt
1/3 c. vegetable shortening
¾ c. white sugar
1 egg
½ c. milk
½ t. vanilla
Directions:

Preheat oven to 350 degrees. Butter the bottom only of a 9x9x2 inch square pan, or 9-inch round baking dish.
Mix flour, baking powder and salt in a medium bowls. Set aside.
Cream shortening and ¾ c. sugar. Add egg and beat well.
Combine milk and vanilla in another bowl.
Alternately add dry mixture and milk mixture to creamed mixture, mixing thoroughly after each addition. Pour batter carefully into pan over blueberry mixture.
Bake 45 to 50 minutes, until toothpick or cake tester shows done. Cool in pan for 30 minutes, then remove onto rack to cool completely. Makes 8 to 10 servings.
 
Tips for making this cake:
Run a knife around the edge of the cake before you flip out of dish.
Make sure to flip cake while it’s warm. It will come out of the dish easier.
Use a baking dish that has a rim or handles, to give you a better grip when you flip the cake
Select a plate that’s larger than the cake pan