Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans, for topping
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large 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.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, until the batter is smooth. Fold in the chopped pecans.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
7. Once the cakes are cool, use a serrated knife to level the tops of the cakes.
8. Spread caramel sauce on top of one cake layer, then place the other cake layer on top. Spread more caramel sauce on top of the second cake layer.
9. Use a piping bag with a star tip to pipe swirls of caramel sauce around the top edge of the cake.
10. Sprinkle chopped pecans on top of the caramel swirls.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 260mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 34g
Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free version.
- Chopped pecans can be substituted with chopped walnuts or hazelnuts.
- Caramel sauce can be substituted with chocolate sauce or butterscotch sauce.
Variations:
- Add a layer of whipped cream or cream cheese frosting between the cake layers for a richer flavor.
- Add a layer of sliced bananas or strawberries between the cake layers for a fruity twist.
- Use a different type of nut, such as almonds or macadamia nuts, for a different flavor profile.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to prevent lumps in the batter.
- Use a serrated knife to level the cake layers for a more even cake.
- Pipe the caramel sauce in a circular motion to create a swirl effect.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds before serving.
Presentation ideas:
Serve the cake on a cake stand or platter for an elegant presentation.
Garnishes:
Garnish the cake with fresh berries or whipped cream for a festive touch.
Pairings:
Serve the cake with a cup of coffee or tea for a delicious dessert.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream or fresh fruit for a balanced dessert.
Troubleshooting advice:
- If the cake is too dry, try adding more milk to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the cake to prevent contamination.
Food history:
Frankfurter Kranz Cake is a traditional German cake that originated in Frankfurt in the 18th century.
Flavor profiles:
This cake has a rich, buttery flavor with a sweet and nutty caramel and pecan topping.
Serving suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat for an afternoon tea.
Related Categories
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Region: German
Taste: Sweet, Nutty, Caramelized, Rich