Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup hot water
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the mashed bananas, buttermilk, and vanilla extract. Mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. In a small bowl, mix the cocoa powder and hot water until smooth.
8. Take 1 cup of the cake batter and mix it with the cocoa mixture.
9. Pour half of the plain batter into the prepared pan. Then pour the cocoa batter on top of it. Finish with the remaining plain batter.
10. Use a knife to swirl the batter to create a marbled effect.
11. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 50g
Protein: 5g
Sodium: 310mg
Sugar: 28g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- If you don't have buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice.
- You can use coconut sugar instead of granulated sugar.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Add a teaspoon of cinnamon to the batter for a spiced flavor.
- Use different fruits instead of bananas, such as apples or pears.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds, or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or cocoa powder. You can also drizzle melted chocolate on top.
Garnishes:
Top the cake with sliced bananas or whipped cream.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check the cake 5-10 minutes before the suggested baking time.
- If the cake is too dense, you may have overmixed the batter. Mix the batter until just combined.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Batik cake is a popular dessert in Indonesia. It gets its name from the marbled pattern on the cake, which resembles the traditional Indonesian fabric called batik.
Flavor profiles:
The cake has a moist and tender crumb with a subtle banana flavor. The cocoa swirl adds a rich chocolatey taste.
Serving suggestions:
Serve the cake as a dessert or a snack.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Moist, Banana, Vanilla, Rich, Banana-Flavored, Vanilla-Scented