Creamy Wholesome Wheat Cake
Indulge in this moist and fluffy cream of wheat cake, best enjoyed with a warm cup of tea or coffee. The cake beautifully combines the fine texture of cream of wheat with rich flavors, creating a delightful treat for breakfast or dessert. Topped with a sweet glaze or enjoyed plain, this cake is a versatile addition to your recipe collection, perfect for any occasion.
ingredients
- 1 cup cream of wheat
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2.
In a medium saucepan, combine cream of wheat and milk. Cook over medium heat, stirring frequently, until thickened (about 5 minutes). Remove from heat and let cool slightly.
- 3.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- 4.
Beat in the eggs one at a time, then add vanilla extract.
- 5.
Gradually stir in the cooled cream of wheat mixture until well combined.
- 6.
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- 7.
Pour the batter into the prepared cake pan and smooth the top.
- 8.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 9.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, dust with powdered sugar if desired.
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