Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving and Storage Tips:
Allow the cake to cool completely before serving to ensure it holds its shape and texture.
This cake can be served on its own or paired with a dusting of powdered sugar or whipped cream for an extra touch of sweetness.
Store any leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for a longer shelf life of up to 5 days. To freeze, wrap the cake in plastic wrap and foil, then store it in a freezer-safe bag for up to 3 months.
Variations:
Fruit Twist: Add a handful of fresh berries or dried fruits to the batter for a fruity version.
Nutty Delight: Stir in chopped nuts, such as walnuts or pecans, for added crunch and flavor.
Lighter Option: Substitute half the butter with applesauce for a lighter, lower-fat version of the cake while still maintaining a delicious taste.
Banana and coconut cream pie
Cheesecake Fruit Salad
Brie-Stuffed Acorn Squash with Cranberry-Walnut Filling
My Neighbor Sneaked into My Yard with a Shovel, Thinking I Wasn’t Home I Was Shocked When I Saw What She Dug up from My Lawn
Mexican Chicken Pinwheels
Pillsbury Biscuit Garlic Butter Cheese Bombs Recipe
Introduction to Growing Kiwi at Home
Little Kids Gave Me a Note after Their Dad Left Them in a Cafe — I Said ‘Oh My God’ Out Loud When I Read It
The Best Pecan Pie Cobbler
