Deliciously Simple Cuppa Cuppa Cake

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Prep time 10 minutes

Cooking time 50 minutes

Total time 1 hour

Servings 8 servings

Cuppa Cuppa Cake is the kind of recipe you pull out when your sweet tooth hits and your energy is low. Maybe you have a cup of self rising flour sitting around, a cup of milk in the fridge, and a cup of sugar in the pantry. That is really all you need, plus butter and fruit. The best part is you can get this in the oven in ten minutes, and you do not need fancy tools. If you have a tough day and want something cozy and warm, this is your move. I call mine the Deliciously Simple Cuppa Cuppa Cake, and it never lets me down.

The Story Behind This Recipe

I’ve spent years testing recipes for Midd Leeast Sector, and this Deliciously Simple Cuppa Cuppa Cake is a keeper: fast to prep with no weird tricks. Cuppa Cuppa Cake is the kind of recipe you pull out when your sweet tooth hits and your energy is low. Maybe you have a cup…

Alexandraa

Ingredients

What you need for a foolproof bake

This is a pantry dessert, which is why I adore it. Here is the classic lineup for the Deliciously Simple Cuppa Cuppa Cake I make at home:

• 1 cup self rising flour
• 1 cup granulated sugar
• 1 cup whole milk, room temperature
• 1 stick unsalted butter, melted
• 2 cups fruit, fresh or thawed from frozen, juices included
• 1 teaspoon vanilla extract, optional but lovely
• Pinch of salt, only if using unsalted butter

A quick note on the flour. Self rising flour already has leavening and salt. If you only have all purpose flour, use 1 cup of it with 1 and a half teaspoons baking powder and a small pinch of salt. The topping will still rise and bubble around the fruit.

Fruit wise, peaches are traditional, but cherries, berries, or sliced apples all work. If you want a peach vibe without peeling fruit, try canned peaches in light syrup. If the syrup is extra sweet, pull back your sugar by a couple tablespoons.

I bake this in an 8 inch or 9 inch square pan. A small cast iron skillet also works and gives the edges a bit more crisp. Either way, butter the sides, then add melted butter to the pan base before the batter goes in. You want that butter to mingle with the batter so the edges get toasty and golden.

Want to keep the pantry dessert train going after this? Check out this easy and nostalgic 3 ingredient peach cobbler dump cake for another low effort win.

Preparation Tips

Mix it right

Preheat your oven to 350 degrees F. Pour the melted butter into the baking pan. In a bowl, whisk the self rising flour and sugar to break up any clumps. Add the milk and vanilla, and whisk until smooth. No need to overwork it, just get rid of the lumps. The batter should be pourable and silky.

Pour the batter over the melted butter. Do not stir. The whole magic of the Deliciously Simple Cuppa Cuppa Cake is how the batter rises through the butter as it bakes. Spoon your fruit right on top. Again, no stirring. The batter and fruit will trade places in the oven, and that is how you get that cobbler like top with little golden peaks.

Bake time and texture

Set the pan in the center of the oven. Bake for 40 to 50 minutes, depending on your fruit and pan. You want the top deep golden with crisp edges, and the center should look set with gentle bubbling around the fruit. If you used a heavy cast iron skillet, lean toward the shorter time. If the top is browning too fast, tent with foil late in the bake.

Let the cake sit for 10 to 15 minutes before scooping. That rest helps the juices settle and the batter finish setting up. The texture should be soft and custardy under the crust, almost pudding like around the fruit. It is lovely warm with a scoop of vanilla ice cream or a dollop of whipped cream.

I made this on a Tuesday night and my kids asked if I had a secret helper. It is that easy, and it tastes like something Grandma baked all afternoon. We polished off the pan in two days.

If you want a lighter dessert to pair with this, my family is obsessed with this chilled blueberry cheesecake parfait. It comes together fast and makes a sweet little contrast to warm cake.

Dos and Don’ts of Baking Cuppa Cuppa Cake

• Do use self rising flour if you have it. It gives the perfect lift and a tender crumb.
• Do melt the butter in the pan first. That is where the crisp edges come from.
• Do keep the batter simple. Just whisk until smooth, then stop.
• Do use fruit with some juice. Those juices make the saucy pockets everyone fights over.
• Don’t stir the fruit into the batter. Let the oven swirl them together.
• Don’t skip the rest after baking. Ten minutes of patience equals cleaner scoops.
• Don’t be shy with warm spices. A pinch of cinnamon or nutmeg makes peaches sing.
• Don’t stress if the top has peaks and valleys. That rustic look is exactly right.

If you love build and bake desserts that feel indulgent with minimal fuss, you might enjoy exploring a playful cannoli poke cake on your next bake day. It brings the same spirit of fun and ease to the table.

Variations of Cuppa Cuppa Cuppa Cake

There are so many ways to customize without complicating things. When you keep the core ratio the same, the Deliciously Simple Cuppa Cuppa Cuppa Cake becomes a flexible base for whatever fruit and flavors you have.

Berry mix. Toss strawberries, raspberries, and blueberries with a teaspoon of lemon zest. The lemon brightens the berries and cuts the sweetness.

Apple cinnamon. Slice apples thin and toss with a teaspoon of cinnamon and a little brown sugar. Bake until the top is bronze and the apples are tender. Great with caramel drizzle.

Cherry almond. Use cherries and add a splash of almond extract. Scatter sliced almonds on top during the last 10 minutes for a toasty crunch.

Chocolate swirl. Whisk two tablespoons of cocoa into half the batter and spoon it in alternating spots for a marbled top. It is not traditional, but it tastes like a warm brownie cobbler situation.

Peach vanilla bean. If you can find a vanilla bean or paste, whisk a little into the batter. The aroma is unreal with peaches. For more peach dessert inspiration, the easy peach cobbler pound cake is another delicious option that still keeps prep simple.

Savory twist. Not common, but I have seen folks reduce the sugar slightly and use macerated tomatoes and basil for a sweet savory side. It is a conversation starter.

And if you crave bolder textures and candy bar swirls, a decadent Butterfinger Bundt cake night is also a fun detour. Totally different style, same kitchen joy.

Common Mistakes to Avoid

Adding too much fruit. It is tempting, but piling in more fruit floods the batter and leads to soggy centers. Two cups is the sweet spot for a standard 8 or 9 inch pan.

Stirring the pan. Once the butter is down, batter is in, and fruit is on top, hands off. The oven will handle the layering magic for that classic cobbler style top.

Cold ingredients. Cold milk stiffens the batter and cools the butter too fast. Let the milk sit out for a few minutes. Room temperature ingredients blend smoother and bake more evenly.

Wrong flour. If you only have all purpose, do not skip the baking powder. Without it, your cake will be dense and flat.

Overbaking. The top should be golden and crisp, not dry and dark. Start checking at 40 minutes. If you prefer deeper color on the crust, give it a few more minutes, but watch closely.

Cutting too soon. This dessert needs a brief rest so the juice and batter can settle. Give it ten minutes at least before scooping, even if the smell is calling your name.

If you like a similar warm and cozy treat with a different flavor profile, take a peek at the gooey style desserts in the archive, like the tropical vibes of a pineapple caramel heaven cake. It hits many of the same comfort notes.

Common Questions

Can I use canned fruit?
Yes. Drain heavy syrup slightly if it is very sweet, but do keep a few spoonfuls of juice. That juice helps create the saucy pockets under the crust.

Can I make this dairy free?
Use a neutral plant milk and a dairy free butter substitute. The texture changes a bit, but it still comes out tasty and cozy.

What pan works best?
An 8 or 9 inch square, a small rectangular casserole, or a 9 inch cast iron skillet. Grease the sides, pour the melted butter in the bottom, then add batter and fruit.

How do I store leftovers?
Cover and keep at room temperature for one day, then move to the fridge for up to three days. Warm in the oven at 300 degrees F for best texture.

Can I double the recipe?
Yes. Use a 9 by 13 pan, add a few extra minutes to the bake time, and keep an eye on the top. Pull it when it is deeply golden and bubbling. For a fun big batch dessert that is just as friendly, I love this German chocolate coconut pecan roll cake on party days.

Ready to bake your new weeknight favorite

If you have been craving something cozy and low effort, the Deliciously Simple Cuppa Cuppa Cake is waiting on your pantry shelf. With a cup of this and a cup of that, you get a tender, golden topped dessert that never takes more than a few minutes to mix. It is forgiving, flexible with fruit, and always a crowd pleaser.

Want to learn more about the roots and variations of this classic cup for cup bake? I really enjoyed the take on Cuppa Cuppa Cuppa Cake over at Southern FATTY, which matches the spirit of this recipe perfectly. Try it tonight, share it with someone you love, and then riff on it next time. That is the magic of simple baking.