Ingredients with Measurements:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups fresh bunchberries, washed and dried
- 1/4 cup honey
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and set aside.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
4. In a small saucepan, heat the honey over low heat until it becomes runny. Pour the honey into the bottom of the prepared cake pan, spreading it evenly.
5. Arrange the bunchberries on top of the honey, pressing them gently into the honey.
6. Pour the cake batter over the bunchberries, spreading it evenly with a rubber spatula.
7. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool for 10 minutes. Run a knife around the edges of the cake to loosen it from the pan. Place a serving plate on top of the cake pan and carefully invert the cake onto the plate.
9. Serve the cake warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 50g
Protein: 4g
Sodium: 220mg
Sugar: 34g
Substitutions for ingredients:
- Bunchberries can be substituted with other small berries such as blueberries or raspberries.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add a teaspoon of cinnamon to the cake batter for a warm and spicy flavor.
- Top the cake with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure to wash and dry the bunchberries thoroughly before using them in the recipe.
- Use room temperature butter for easier creaming with the sugar.
- Let the cake cool for 10 minutes before inverting it onto the serving plate to prevent it from breaking.
Storage instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or a decorative plate for an elegant presentation.
Garnishes:
Garnish the cake with fresh mint leaves or edible flowers for a pop of color.
Pairings:
Pair the cake with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edges to loosen it before inverting it onto the serving plate.
- If the cake is too dry, try adding a tablespoon of sour cream to the batter for added moisture.
Food safety advice:
Make sure to wash the bunchberries thoroughly before using them in the recipe to remove any dirt or debris.
Food history:
Bunchberries are native to North America and have been used by indigenous people for medicinal purposes for centuries.
Flavor profiles:
The cake has a sweet and fruity flavor from the bunchberries and honey, with a light and fluffy texture.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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Region: Canadian