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 whole milk
- 1/2 cup fresh snowberries, washed and dried
- 1/4 cup copperleaf leaves, washed and dried
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F. 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, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together 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. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. In a food processor, pulse the snowberries and copperleaf leaves until finely chopped. Fold the mixture into the cake batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 220mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- Snowberries can be substituted with raspberries or blueberries.
- Copperleaf leaves can be substituted with basil or mint leaves.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the batter for extra crunch.
- Top the cake with whipped cream or cream cheese frosting for added sweetness.
Tips and tricks:
- Make sure to wash and dry the snowberries and copperleaf leaves thoroughly before using them in the recipe.
- Do not overmix the batter as it can result in a tough cake.
- To make the cake more moist, add an extra 1/4 cup of milk to the batter.
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 the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant look.
- Top the cake with fresh snowberries and copperleaf leaves for a pop of color.
Garnishes:
- Fresh snowberries
- Copperleaf leaves
- Powdered sugar
Pairings:
- Serve the cake with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, add an extra 1/4 cup of milk to the batter.
- If the cake is too dense, make sure to not overmix the batter.
Food safety advice:
- Make sure to wash all produce thoroughly before using it in the recipe.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food history:
- Copperleaf is a tropical plant that is often used for ornamental purposes.
- Snowberries are a type of fruit that are native to North America.
Flavor profiles:
- The cake has a light and fluffy texture with a subtle sweetness from the snowberries and a hint of herbaceousness from the copperleaf leaves.
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with a cup of tea or coffee.
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