Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups assorted chopped fresh fruit (such as strawberries, blueberries, peaches, and/or kiwi)
- 1/2 cup chopped nuts (such as walnuts, almonds, or pecans)
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla extract.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk.
7. Fold in the chopped fruit and nuts.
8. Pour the batter into the prepared cake pan and spread evenly.
9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10. 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 degrees F
Serving Size: 12
Nutritional Information:
Calories: 250
Fat: 12 g
Carbohydrates: 32 g
Protein: 4 g
Substitutions for Ingredients
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with vegan butter or coconut oil.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Buttermilk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup of shredded coconut to the batter.
- Replace the chopped fruit with 1 cup of chocolate chips.
- Replace the chopped nuts with 1/2 cup of dried fruit.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be sure to mix the batter just until combined, do not overmix.
- Allow the cake to cool completely before serving.
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 microwave for 30 seconds or in the oven at 350 degrees F for 5-10 minutes.
Presentation Ideas:
- Decorate the cake with fresh fruit and nuts.
- Serve the cake with a dollop of whipped cream or ice cream.
Garnishes:
- Chopped nuts
- Fresh fruit
- Whipped cream
Pairings:
- Vanilla ice cream
- Hot fudge sauce
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too moist, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Be sure to wash your hands before handling the ingredients.
- Be sure to use a clean bowl and utensils when preparing the batter.
- Be sure to cook the cake until a toothpick inserted in the center comes out clean.
Food History:
Caterpillar cakes have been around since the early 1900s and are a popular dessert in many countries.
Flavor Profiles:
This cake has a sweet and nutty flavor with hints of vanilla and the fresh fruit.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or ice cream.
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