For some reason I cannot make a decent sugar cookie to save my life, and that’s when I turn to this recipe. It’s yummy with whipped cream (OK, I used Cool Whip — sue me) and berries, it’s awesome with some lemon curd spread on top, and I want to make a raspberry sauce to drizzle on top before the cake is all gone. You could add chocolate or toffee chips, cinnamon, heck even blueberries in the batter would probably be amazing. It’s one versatile little cake and I hope you enjoy the recipe as much as we do!
Sugar Cookie Cake
3/4 c. cold butter
3 c. flour
1 1/2 c. buttermilk *
2 eggs, beaten
1 tsp. vanilla
2 c. sugar
1 tsp. baking soda
Preheat oven to 350 degrees. In a large bowl, mix butter, sugar, and flour into crumbs. Reserve 1 cup of crumbs. Add 1 tsp. of baking soda to the buttermilk, and then add this to the rest of the crumbs. Add in the eggs and vanilla; mix well and pour into a greased 9×13″ pan. Top with the 1 cup reserved crumbs.
Bake at 350 for 35-40 minutes (or until cake tester comes out clean).
I find that this cake tastes best warm, so if you’re not eating it straight from the oven, just warm it for about 20-30 seconds in the microwave.
* I rarely have buttermilk on hand. As a substitution for use in this recipe, add 1 1/2 Tbsp. of lemon juice or white vinegar to a measuring cup and then fill it until the 1 1/2 cups mark. I’ve used both types of acid with successful results, so use what you have on hand.