Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground caraway seeds
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 2 large eggs
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground caraway seeds.
3. In a separate mixing bowl, cream together the butter and honey using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. Turn the cake out onto a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 13g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- You can substitute the all-purpose flour with whole wheat flour for a healthier option.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Instead of ground caraway seeds, you can use ground cinnamon or ginger for a different flavor profile.
Tips and tricks:
- Make sure to cream the butter and honey together until light and fluffy to ensure a light and tender cake.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing to prevent it from falling apart.
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 oven for 5-10 minutes or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with honey for a simple yet elegant presentation.
Garnishes:
Garnish the cake with fresh berries or whipped cream for added flavor and texture.
Pairings:
Serve the cake with a cup of hot tea or coffee for a cozy and comforting treat.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream for a delicious dessert.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of honey or buttermilk to the batter.
- If the cake is too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the cake.
Food history:
Caraway seed and honey cake is a traditional dessert in many European countries, including Germany and Poland.
Flavor profiles:
This cake has a sweet and slightly nutty flavor from the honey and caraway seeds.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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