Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans
- ¼ cup caramel sauce
Special equipment needed:
- Stand mixer
- 9-inch springform pan
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, 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. Add the dry ingredients in three additions, alternating with the buttermilk and mixing until just combined.
7. Fold in the pecans.
8. Pour the batter into the prepared pan and spread evenly.
9. Drizzle the caramel sauce over the top of the batter.
10. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 18g
Carbohydrates: 42g
Protein: 6g
Substitutions for Ingredients:
- Unsalted butter: Salted butter or margarine
- Granulated sugar: Brown sugar or coconut sugar
- Buttermilk: Plain yogurt or milk
- Caramel sauce: Chocolate sauce or honey
Variations:
- Add 1 teaspoon of ground cinnamon to the batter for a spiced version.
- Substitute the pecans for other nuts, such as walnuts or almonds.
- Add 1 cup of dried fruit, such as raisins or cranberries.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting.
- Use a light hand when mixing the batter to ensure a light and fluffy texture.
- Let the cake cool completely before removing from the pan.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped pecans.
Garnishes:
Whipped cream and chopped pecans.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a fruit salad or a green salad.
Troubleshooting advice:
If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness after 30 minutes of baking.
Food safety advice:
Make sure all ingredients are at room temperature before starting.
Food history:
Biscocho de rosca is a traditional Spanish cake that is typically served during the holidays.
Flavor profiles:
This cake has a sweet and nutty flavor with a hint of caramel.
Serving suggestions:
Serve as a dessert or as a snack with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Sweet, Nutty, Buttery, Caramelized, Rich