This old-fashioned sugar cake feels like it came straight from a handwritten recipe card tucked inside a kitchen drawer. Simple, comforting, and wonderfully nostalgic, it delivers the kind of warmth you’d expect from something baked on a quiet Sunday afternoon by grandma herself.
The crumb is soft and buttery, finished with a delicate, crackly sugar topping—no frosting, no mixers, no extra steps. Inspired by classic Midwestern potluck desserts, this cake is humble and reliable, yet always the first plate to be emptied. It’s ideal for busy weeknights, last-minute guests, or a cozy slice alongside your evening coffee.
Enjoy it plain with tea or coffee, or dress it up with whipped cream, vanilla ice cream, and fresh berries. It also works beautifully on a brunch table next to eggs, bacon, and fruit. For gatherings, slice it into small squares and serve on a platter with strawberries and a pot of coffee—effortless and inviting.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter, softened | ½ cup (1 stick / 113 g) | — |
| Granulated sugar | 1 cup (200 g) + 2 tbsp for topping | — |
| Eggs | 2 large, room temperature | — |
| Milk (whole or 2%) | ½ cup (120 ml) | — |
| All-purpose flour | 1½ cups (180 g) | — |
| Baking powder | 1½ tsp | — |
| Optional | Pinch of salt + 1 tsp vanilla extract | Enhances flavor |
Prepare the oven and pan
Heat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
Mix dry ingredients
In a bowl, whisk together the flour, baking powder, and salt (if using). Set aside.
Cream butter and sugar
Beat the softened butter with 1 cup of sugar until light and fluffy, about 2–3 minutes.
Add eggs
Beat in the eggs one at a time, mixing well after each. Stir in vanilla if using.
Combine batter
Add the dry ingredients in two additions, alternating with the milk. Mix gently until just combined to keep the cake tender.
Bake
Spread the batter evenly in the pan. Sprinkle the remaining 2 tablespoons of sugar over the top to create a crackly crust.
Bake for 25–32 minutes, until lightly golden and a toothpick inserted comes out clean or with a few moist crumbs.
Cool and serve
Let the cake cool in the pan for 15–20 minutes. Slice into squares and serve warm or at room temperature.
✨ Final Result:
A soft, buttery cake with a delicate sugar-crusted top—simple, nostalgic, and impossible to resist.
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