First things first, let’s preheat that oven to 350°F (175°C). This step ensures your cake rises beautifully and has that perfect golden hue.
While the oven warms up, grease an 8-inch round cake pan with a bit of butter or non-stick spray. You want your shortcake to slide out easily once it’s baked.
In a large bowl, combine the Pamela’s Pancake & Baking Mix, granulated sweetener, baking powder, and cinnamon. The scent of cinnamon wafting through your kitchen will make you feel right at home.
Now, let’s add the softened unsalted butter and the milk mixed with vanilla extract. Mix it all together until you have a smooth batter. It should be thick yet pourable.
Gently fold in the chopped walnuts or pecans. This is where I sometimes get a little excited. The sound of the nuts as they mix with the batter reminds me of crinkling autumn leaves, but I digress!
Pour the batter into your prepared cake pan. Spread it evenly with a spatula and pop it into the oven. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let your shortcake cool in the pan for around 10-15 minutes before transferring it to a wire rack. Cool it completely. You can serve it plain, or pile on fresh fruit and whipped cream.
