Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1/4 cup milk
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
Special Equipment Needed:
- 9-inch springform pan
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg yolk, vanilla extract, and milk to the bowl and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the shredded coconut and raisins.
7. Grease a 9-inch springform pan with butter or cooking spray.
8. Pour the batter into the prepared pan and smooth out the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan and transferring the cake to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 270
Fat: 15g
Carbohydrates: 31g
Protein: 3g
Sodium: 90mg
Sugar: 16g
Substitutions for ingredients:
- You can use any type of dried fruit in place of raisins, such as cranberries or chopped apricots.
- If you don't have shredded coconut, you can use flaked coconut or omit it altogether.
Variations:
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
- Substitute the raisins with chopped nuts for added crunch.
- Drizzle a simple glaze made of powdered sugar and milk over the cooled cake for added sweetness.
Tips and Tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you've added the dry ingredients, or the cake may become tough.
- Toasting the coconut before adding it to the batter will enhance its flavor.
Storage Instructions:
Store the cooled 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 (180°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 yet elegant presentation.
Garnishes:
Top the cake with additional shredded coconut or a sprinkle of cinnamon for added flavor and texture.
Pairings:
Serve the Coconut-Raisin Butterkuchen with a cup of coffee or tea for a cozy afternoon treat.
Suggested Side Dishes:
Fresh fruit or a side salad would make a great accompaniment to this sweet cake.
Troubleshooting Advice:
If the cake is browning too quickly on top, cover it with foil for the remaining baking time.
Food Safety Advice:
Make sure to store the cake in an airtight container to prevent it from drying out or becoming stale.
Food History:
Butterkuchen is a traditional German cake that is typically made with yeast dough and topped with butter and sugar. This version incorporates coconut and raisins for added flavor and texture.
Flavor Profiles:
This Coconut-Raisin Butterkuchen is sweet and buttery with a hint of coconut and chewy raisins.
Serving Suggestions:
Serve the cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for added decadence.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German