Ingredients with Measurements:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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, until the batter is smooth and well combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 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 before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 415
Fat: 20g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: 170mg
Carbohydrates: 54g
Fiber: 1g
Sugar: 27g
Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
- Whole milk can be used instead of 2% milk.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Substitute almond extract for the vanilla extract for a different flavor profile.
- Top the cake with a simple glaze made from powdered sugar and lemon juice.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth and fluffy batter.
- Sift the dry ingredients together to ensure they are evenly distributed and to prevent lumps in the batter.
- Don't overmix the batter once the dry ingredients are added, as this can result in a tough cake.
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 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter and dust with powdered sugar for a simple presentation.
Garnishes:
Top the cake with fresh berries or whipped cream for added flavor and visual appeal.
Pairings:
Serve the cake with a cup of tea or coffee for a classic afternoon treat.
Suggested side dishes:
The cake can be served on its own as a dessert or paired with fresh fruit for a lighter option.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake sinks in the middle, it may not have been baked long enough or the oven temperature may have been too low.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to prevent the spread of bacteria.
Food history:
Shrewsbury cake is a traditional English cake that dates back to the 18th century. It is named after the town of Shrewsbury in Shropshire, England.
Flavor profiles:
The cake has a buttery, vanilla flavor and a tender crumb.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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Region: British