H3258 Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Grease and flour a 9-inch round cake pan or line an 8x8-inch square pan with parchment, leaving an overhang for removal.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (about 5–7 minutes). This creates flakiness and lift.

In a separate medium bowl, whisk the eggs lightly until combined. Add the whole milk and vanilla extract and whisk again to blend.

Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently with a rubber spatula or wooden spoon just until the flour is incorporated. Do not overmix; a few small streaks of flour are fine. Overmixing will make the finished product dense.

If using add-ins (berries or chocolate chips), fold them in now with a few gentle strokes. If using berries, toss them first in a tablespoon of flour to help prevent sinking.

Pour the batter into the prepared pan and smooth the top with a spatula. If desired, sprinkle the top evenly with coarse sugar for a light sparkle and crunch.

Bake in the preheated oven until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter: about 25–35 minutes for an 8x8-pan or 30–40 minutes for a 9-inch round. Start checking at the earlier time for best results.

Remove from the oven and set the pan on a wire rack. Let cool in the pan for 10–15 minutes, then use the parchment overhang or run a thin knife around the edges to release. Transfer to a wire rack to cool completely or serve warm.

Slice and serve. Store any leftovers tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.