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#### **Instructions:**
**Step 1: Preheat the Oven and Prepare the Pan**
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper. You can also use a square or rectangular pan if you prefer.
**Step 2: Combine the Dry Ingredients**
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). Set the bowl aside.
**Step 3: Cream the Butter and Sugar**
In a large bowl, use a hand mixer or whisk to cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. The butter should be soft but not melted.
**Step 4: Add the Eggs and Vanilla**
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
**Step 5: Add the Dry Ingredients and Wet Ingredients**
Alternately add the dry ingredients and the wet ingredients (milk and sour cream) to the butter mixture. Start with a third of the dry ingredients, then a third of the wet ingredients, mixing gently between each addition. Continue until both the dry and wet ingredients are fully incorporated into the batter. Be careful not to overmix, as this can make the cake dense.
**Step 6: Add Optional Mix-ins**
If you’re using chocolate chips, nuts, or fresh fruit, fold them gently into the batter. This is your opportunity to get creative and make the cake your own!
**Step 7: Pour the Batter into the Pan**
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
**Step 8: Bake the Cake**
Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should spring back when lightly touched.
**Step 9: Let It Cool**
Allow the cake to cool in the pan for about 10 minutes. Then, turn the cake out onto a wire rack to cool completely. The cake can be served as-is, or you can frost it if you prefer.
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### **Ways to Customize Your Cake**
While this recipe is already delicious on its own, you can customize it to suit your tastes or the occasion. Here are some ideas for how to add variety and make each version of the cake unique:
#### **1. Flavor Variations:**
– **Lemon Cake**: Add the zest of one lemon to the batter for a fresh, citrusy flavor. For an extra zing, drizzle a lemon glaze over the cake once it’s cooled.
– **Coconut Cake**: Add shredded coconut to the batter, and frost the cake with coconut cream or coconut buttercream for a tropical treat.
– **Chocolate Cake**: Swap half of the flour for cocoa powder to make a rich, chocolate-flavored version of the cake. You can also add chocolate chips or chunks for extra indulgence.
#### **2. Fruit Add-ins:**
– **Berry Cake**: Add fresh blueberries, raspberries, or strawberries to the batter for a burst of fruity flavor. Be sure to toss the berries in a little flour before folding them in, as this prevents them from sinking to the bottom of the cake.
– **Apple Cinnamon Cake**: Fold in finely chopped apples along with cinnamon for a warm, spiced cake that’s perfect for fall.
– **Peach Cake**: For a sweet, summery version, add fresh or canned peaches (drained and chopped) to the batter.
#### **3. Frosting and Toppings:**
– **Classic Buttercream Frosting**: A simple buttercream frosting can elevate this cake to a new level. You can tint the frosting with food coloring for fun variations or add different flavorings like vanilla or almond extract.
– **Whipped Cream**: For a lighter topping, serve this cake with freshly whipped cream or sweetened whipped mascarpone. Top with fresh berries for a refreshing and decadent treat.
– **Glaze**: A drizzle of glaze is another easy way to dress up the cake. You can make a simple powdered sugar glaze with a splash of milk and vanilla, or experiment with fruit glazes (like lemon or raspberry) for added flavor.
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### **Storing and Serving Your Cake**
One of the best things about this cake is that it keeps well, making it the perfect dessert to prepare ahead of time or have on hand for a few days.
– **Storing**: After the cake has cooled, store it in an airtight container at room temperature for up to 3 days. If you’ve frosted the cake, it’s best to store it in the refrigerator to prevent the frosting from melting.
– **Freezing**: If you want to make the cake ahead of time, you can freeze the unglazed or unfrosted cake for up to 3 months. Wrap the cake tightly in plastic wrap and foil before freezing. When you’re ready to serve it, allow it to thaw at room temperature for several hours and then frost if desired.
– **Serving**: This cake is perfect for everyday occasions. Serve it with a cup of coffee in the morning, as an afternoon snack, or for dessert after dinner. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
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### **Why This Cake is a Family Favorite**
This cake recipe’s charm lies in its simplicity
and the fact that it’s infinitely customizable. Whether you prefer it plain, frosted, or filled with fruit and spices, there’s a version of this cake that will become a beloved favorite in your family. Its versatility makes it ideal for everything from weekday dessert to special occasions, and its light yet satisfying texture means it’s always a crowd-pleaser.
The ease of preparation and the flexibility for different variations are just a few reasons why you’ll want to bake this cake multiple times a week. No matter what the occasion, this cake will always be the perfect solution to your dessert needs.
So, don’t hesitate—bake this cake, experiment with your favorite add-ins, and enjoy the joy of having a fresh, homemade treat ready whenever you need it. After all, the best cakes are the ones that make you smile every time you take a bite!
