Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup Cherry of the Rio Grande fruit, pitted and chopped
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until the batter is smooth.
6. Fold in the chopped Cherry of the Rio Grande fruit.
7. Pour the batter into a greased 9-inch round cake pan and smooth the top with a spatula.
8. Sprinkle the sliced almonds over the top of the batter.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 13g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 240mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- Cherry of the Rio Grande fruit can be substituted with fresh cherries or other seasonal fruit.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Substitute the sliced almonds with chopped pecans or walnuts.
- Top the cake with whipped cream or vanilla ice cream.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter once the flour is added, as this can result in a tough cake.
- Use a serrated knife to slice the cake for a clean cut.
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 oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate, garnished with fresh Cherry of the Rio Grande fruit and sliced almonds.
Garnishes:
Fresh Cherry of the Rio Grande fruit and sliced almonds.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of fruit in the batter.
Food safety advice:
Make sure to wash the Cherry of the Rio Grande fruit thoroughly before using it in the recipe.
Food history:
Cherry of the Rio Grande is a tropical fruit native to South America. It is also known as Eugenia involucrata and Surinam cherry.
Flavor profiles:
The cake has a sweet and slightly tart flavor, with a nutty crunch from the sliced almonds.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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