Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp caraway seeds
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Special Equipment Needed:
- 9-inch cake pan
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter and dust with flour.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and caraway seeds.
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.
5. Stir in vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
- Total time: 45-50 minutes
Temperature:
- 350°F (175°C)
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 295
- Fat: 12g
- Carbohydrates: 43g
- Protein: 4g
- Fiber: 1g
- Sugar: 28g
Substitutions for ingredients:
- Instead of buttermilk, you can use plain yogurt or sour cream.
Variations:
- You can add chopped nuts, raisins, or dried cranberries to the batter for added texture and flavor.
Tips and Tricks:
- Make sure the butter is softened to room temperature before beating it with the sugar.
- Do not overmix the batter, or the cake will be tough.
- If the cake is browning too quickly, cover it with foil halfway through baking.
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 (175°C) oven for 5-10 minutes, or until warm.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Sprinkle some caraway seeds or cinnamon on top of the cake for added flavor and decoration.
Pairings:
- This cake goes well with a cup of coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad or a green salad would make a nice accompaniment to this cake.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too moist, bake it for a few more minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check the expiration dates of all products.
Food History:
- Caraway seeds have been used in baking for centuries, especially in European cuisine.
Flavor Profiles:
- This cake has a warm and spicy flavor, with hints of cinnamon and caraway.
Serving Suggestions:
- Serve this cake as a dessert or a sweet snack.
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Region: German