Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with butter and flour.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract.
6. Mix until well combined and smooth.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer the cake to a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- You can use almond or soy milk instead of regular milk for a dairy-free version of the cake.
Variations:
- You can add 1/2 cup of chopped nuts or dried fruit to the batter for extra flavor and texture.
- You can substitute the vanilla extract with almond or lemon extract for a different flavor.
Tips and tricks:
- Make sure all the ingredients are at room temperature before you start baking.
- Don't overmix the batter, or the cake will be tough.
- To make the cake extra moist, brush the top with a simple syrup made of equal parts water and sugar while it's still warm.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, preheat the oven to 350°F (175°C) and wrap the cake in aluminum foil.
- Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve with whipped cream or ice cream on the side.
Garnishes:
- Fresh berries or fruit slices
- Chocolate shavings
- Chopped nuts
Pairings:
- Coffee or tea
- Milk or hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter next time.
- If the cake is too dense, make sure you're using fresh baking powder and not overmixing the batter.
Food safety advice:
- Make sure all the ingredients are fresh and not expired.
- Wash your hands and all the equipment thoroughly before starting to bake.
Food history:
- The Allahabadi Cake is a classic Indian cake that originated in the city of Allahabad in Uttar Pradesh.
- It's a simple, buttery cake that's perfect for tea time or as a dessert.
Flavor profiles:
- The Allahabadi Cake is a sweet, buttery cake with a hint of vanilla.
Serving suggestions:
- Serve the cake on a cake stand or platter for a beautiful presentation.
- Cut the cake into slices and serve with a cup of tea or coffee.
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Region: Indian