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
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped Brazil nuts
- ½ cup packed light brown sugar
- 2 tablespoons unsalted butter, melted
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Small saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, add the flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour mixture. Beat until just combined. Stir in the Brazil nuts.
5. Pour the batter into the prepared pan and spread evenly.
6. In a small saucepan, melt the butter over medium heat. Add the brown sugar and stir until the sugar is dissolved. Pour the mixture over the cake batter.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 515 kcal
Fat: 22 g
Carbohydrates: 71 g
Protein: 7 g
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt to ¼ teaspoon.
- Buttermilk can be substituted with 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice.
- Chopped Brazil nuts can be substituted with chopped walnuts or pecans.
Variations:
- For a richer flavor, add 1 teaspoon of almond extract to the batter.
- For a more intense nut flavor, toast the chopped Brazil nuts before adding to the batter.
Tips and Tricks:
- To ensure the cake does not stick to the pan, make sure to grease the pan thoroughly.
- To make sure the cake is cooked through, insert a toothpick into the center and make sure it comes out clean.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Dust the cake with powdered sugar for a decorative touch.
Garnishes:
- Chopped Brazil nuts
- Whipped cream
- Ice cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Hot chocolate
- Milk
Suggested Side Dishes:
- Fresh fruit
- Yogurt
- Ice cream
- Custard
Troubleshooting Advice:
- If the cake is too dry, try adding a few tablespoons of milk to the batter.
- If the cake is too dense, try adding a few tablespoons of baking powder to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure to use a clean bowl and utensils when preparing the batter.
Food History:
Brazil nuts have been a part of Brazilian cuisine for centuries. They are a popular ingredient in many desserts, such as cakes and cookies.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of caramel.
Serving Suggestions:
This cake is best served at room temperature. It can be served as a dessert or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Brazilian
Taste: Sweet, Nutty, Caramelized, Rich, Buttery