Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 cups candy corn
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
4. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the candy corn.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 590
Fat: 28g
Carbohydrates: 77g
Protein: 7g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Butter can be substituted with vegan butter.
- Granulated sugar can be substituted with coconut sugar.
- Light brown sugar can be substituted with dark brown sugar.
- Buttermilk can be substituted with almond milk.
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- Add 1/2 cup of chocolate chips to the batter for a chocolaty flavor.
Tips and Tricks:
- Make sure to cream the butter and sugars together until light and fluffy for a light and airy texture.
- Don’t overmix the batter, as this can lead to a dense cake.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar for a festive look.
- Top the cake with a drizzle of melted white chocolate.
Garnishes:
- Sprinkle the cake with extra candy corn.
- Top the cake with a dollop of whipped cream.
Pairings:
- Serve the cake with a scoop of vanilla ice cream.
- Enjoy the cake with a cup of hot cocoa.
Suggested Side Dishes:
- Serve the cake with a side of fresh fruit.
- Enjoy the cake with a side of roasted vegetables.
Troubleshooting Advice:
- If the cake is too dense, make sure to not overmix the batter.
- If the cake is too dry, make sure to not overbake the cake.
Food Safety Advice:
- Make sure to use clean utensils and bowls when preparing the cake.
- Make sure to store the cake in an airtight container to prevent contamination.
Food History:
Candy corn is a type of confectionery that has been around since the late 1800s. It was originally made with sugar, corn syrup, and wax and was used as a decorative element in cakes and other desserts.
Flavor Profiles:
This cake has a sweet and buttery flavor with a hint of vanilla and a crunchy texture from the candy corn.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream.
- Enjoy the cake with a cup of hot coffee or tea.
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Taste: Sweet, Buttery, Sugary, Vanilla, Caramelized