Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup caramel sauce
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the cake pan with butter or cooking spray.
2. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Drizzle the caramel sauce over the top of the batter, using a spoon to swirl it into the batter.
9. Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 90mg
Sodium: 280mg
Total Carbohydrates: 52g
Dietary Fiber: 1g
Sugars: 31g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use any type of milk, such as almond milk or soy milk, instead of regular milk.
- You can use any type of caramel sauce, such as homemade or store-bought.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter for extra crunch.
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
- Use chocolate sauce instead of caramel sauce for a chocolate bulla cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter, as this can result in a tough cake.
- 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 to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the cake on a cake stand or plate, drizzled with extra caramel sauce and sprinkled with chopped nuts.
Garnishes:
Chopped nuts, fresh berries, whipped cream, or powdered sugar.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a bit more milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the recipe.
- If the cake is not rising properly, make sure your baking powder and baking soda are fresh and not expired.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Bulla cake is a traditional Jamaican dessert that is similar to a sweet bread. It is often served with butter or cheese.
Flavor profiles:
Sweet, buttery, and caramel.
Serving suggestions:
Serve the cake as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Jamaican
Taste: Sweet, Rich, Moist, Caramelized, Vanilla