As I was doing research for Mother’s Day, I came across this recipe for a Mother’s Day “Smack” Cake from 1950. As I read through it I was intrigued by the idea of baking the frosting right on top of the cake thereby creating what I am calling a “one step” cake. I also noticed the original recipe is missing the amount of brown sugar you are supposed to put in the meringue frosting, so I did some experimenting and decided 2 tablespoons was a good amount- enough flavor without being too cloying. I also updated the instructions to modernize the whole procedure. You can see me making it HERE.
This is my new favorite go-to dessert because it is so easy and can be altered to suit any flavors. Add a little lime zest to the cake and you’ve got yourself a pina colada cake! Add some almond extract and drizzle melted chocolate on it and you’ve got an Almond Joy flavored cake! As for the coconut, if you don’t like that flavor then just omit it. You could add some fresh strawberries to the top after it has baked and cooled. So many options!
One Step Cake
- 1 1/2 cups flour
- 1 tsp baking powder
- 1 cup white sugar
- 10 Tbsp cold butter cut into small pieces
- 2 egg yolks
- 1 tsp vanilla extract
- 2 egg whites
- 2 Tbsp brown sugar (you can substitute with white sugar but it wont have quite the same depth of flavor)
- pinch salt
- 1 cup sweetened shredded coconut
Preheat the oven to 350.
In a food processor mix together the flour, baking powder and sugar by processing a few times. Add the cold butter on top and process 20 times. The consistency should be like breadcrumbs. Add the egg yolks and vanilla and process a few more times until incorporated. Pour into a springform pan and press down until smooth and firm.
In a bowl mix the egg whites on low until frothy. Then add the brown sugar and a pinch of salt. Continue to whip on a high speed until the eggs hold a stiff peak. Carefully use a spatula to transfer the egg mixture to the top of the uncooked flour mixture in the springform pan. Smooth out the “frosting” and then cover with the shredded coconut.
Bake for 20-25 minutes until the top is golden brown. Let cool 10 minutes and then release the springform. Serves 6-8.