Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Chass (Swiss buttermilk)
- 2 cups peeled and chopped apples (about 2 medium-sized apples)
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the flour mixture to the butter mixture in three parts, alternating with the Chass, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the chopped apples.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 40-45 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 before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 291
Fat: 11g
Saturated Fat: 6g
Cholesterol: 66mg
Sodium: 292mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- Chass can be substituted with buttermilk or plain yogurt.
- Apples can be substituted with pears or peaches.
Variations:
- Add 1/2 cup chopped nuts such as walnuts or pecans to the batter.
- Add 1/2 cup raisins or dried cranberries to the batter.
- Add 1 tsp lemon zest to the batter.
Tips and tricks:
- Use room temperature butter for easier mixing.
- Do not overmix the batter as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Top the cake with whipped cream or vanilla ice cream.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit such as sliced strawberries or raspberries.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of Chass or milk to the batter.
- If the cake is too wet, try reducing the amount of Chass or adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Chass is a traditional Swiss buttermilk that is often used in baking. It is made by fermenting milk with lactic acid bacteria.
Flavor profiles:
This cake has a moist and tender crumb with a warm and spicy flavor from the cinnamon and ginger. The apples add a sweet and fruity note to the cake.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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