Here’s a small “cake,” but not a sweet, soft, buttery “cake.” Instead, it’s an un-flakey breakfast “cake,” topped with crunchy berry sugar.

 

 

 

 

 

I cook this cake in a 6-inch cake pan with a removable bottom. A small cake is a nice change of pace. It’s not an 8-inch or a 9-inch cake. It’s not a layer cake. See what I mean? Smaller is a little less stressful. Plus, we don’t need to use a mixer to prepare this cake.

 

 

 

We have a thick and sticky batter.

I enjoy the smell of berry jam as the cake bakes.

Outside of the oven, smell the cake up close: nice jam/berries.

Cool completely.

Up close, smell the sugar like sugar-coated doughnuts.

Eat it with your hand.

Make sure to include some of the sugar top with each bite.

Satisfy yourself with a cake that’s not too indulgent, but has a bit of sugary crunch that gives us a little smile.