I have made two of these in two days. It’s the only cake I know of that can be ready to go in under an hour from the time you get the idea to make it.
This was a recipe Audrey brought me in about 2001 out of the NYTimes magazine. Usually those are pretty intimidating, but this one uses pantry staples and messes up fewer bowls than most cakes. I have probably made it 50 times. It is just great (maybe better) with no icing at all.