Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 2 cups caramel sauce
- 2 cups chopped walnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Oven
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Alternately add the dry ingredients and the milk to the butter mixture, mixing until just combined.
7. Pour the batter into the prepared pan.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10. Spread the caramel sauce over the top of the cake and sprinkle with the chopped walnuts.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 498
Fat: 23g
Carbohydrates: 66g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with margarine or coconut oil.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Milk can be substituted with almond milk or soy milk.
- Caramel sauce can be substituted with chocolate sauce or raspberry sauce.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add 1/2 cup of cocoa powder to the batter for a chocolate version of the cake.
- Add 1/2 cup of shredded coconut to the batter for a coconut version of the cake.
- Add 1/2 cup of dried fruit to the batter for a fruity version of the cake.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a rubber spatula to scrape down the sides of the bowl when mixing the batter.
- Let the cake cool completely before adding the caramel sauce and walnuts.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-60 seconds, or in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Serve the cake on a cake stand with a dollop of whipped cream.
- Slice the cake into wedges and serve with a scoop of ice cream.
- Drizzle the cake with additional caramel sauce and sprinkle with chopped nuts.
Garnishes:
- Whipped cream
- Ice cream
- Chocolate shavings
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
- Milk
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Grilled cheese sandwiches
- Potato chips
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too dense, add an additional egg to the batter before baking.
Food Safety Advice:
- Always wash your hands before handling food.
- Make sure all ingredients are at room temperature before using.
- Store the cake in an airtight container in the refrigerator.
Food History:
Sekacz cake is a traditional Polish dessert that dates back to the 16th century. It is made with layers of thin cake batter that are baked and then filled with a variety of fillings, such as caramel, chocolate, or fruit.
Flavor Profiles:
This cake has a rich and buttery flavor, with notes of caramel and nuts.
Serving Suggestions:
This cake is best served at room temperature, with a dollop of whipped cream or a scoop of ice cream.
Related Categories
Cooking Method: N/A
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Region: Polish
Taste: Sweet, Caramelized, Rich, Moist, Spongy