Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup caramel sauce
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with milk, and mix until just combined.
6. Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce over the batter. Repeat with the remaining batter and caramel sauce.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 38g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe.
- You can use any type of milk you prefer.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different flavors of caramel sauce, such as salted caramel or chocolate caramel.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar.
- Don't overmix the batter, or the cake will be tough.
- Drizzle the caramel sauce in a zigzag pattern for a pretty presentation.
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 350°F (180°C) oven for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar or drizzle with extra caramel sauce.
Garnishes:
Top the cake with whipped cream, fresh berries, or chopped nuts.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
The cake is perfect on its own, but you can serve it with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a bit more milk to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before preparing the cake.
Food history:
Teacakes have been a popular treat in England for centuries. They were traditionally served with tea and were often made with dried fruit.
Flavor profiles:
The cake is sweet and buttery with a rich caramel flavor.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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Taste: Sweet, Buttery, Caramelized, Nutty, Spiced