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 crab-apple jelly
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch round cake pan
- Piping bag with star tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. In a small saucepan, heat the crab-apple jelly over low heat until melted. Set aside to cool slightly.
8. In a medium bowl, beat the cream cheese, powdered sugar, and lemon zest until smooth.
9. Using a serrated knife, slice the cake in half horizontally. Spread the cream cheese mixture on the bottom half of the cake, then place the top half back on.
10. Using a piping bag with a star tip, pipe the crab-apple jelly in a flower pattern on top of the cake. Sprinkle with sliced almonds.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 370
Fat: 17g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 270mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 33g
Protein: 5g
Substitutions for ingredients:
- Crab-apple jelly can be substituted with any other fruit jelly or jam.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add 1/2 cup of shredded coconut to the cream cheese filling for a tropical twist.
- Substitute the lemon zest with orange or lime zest for a different flavor profile.
- Use a different piping tip to create a different flower pattern on top of the cake.
Tips and tricks:
- Make sure the cream cheese is softened before beating it with the powdered sugar and lemon zest.
- Use a serrated knife to slice the cake in half horizontally for a clean cut.
- Pipe the crab-apple jelly in a circular motion to create a flower pattern on top of the cake.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand with fresh flowers or fruit as a garnish.
Garnishes:
Fresh flowers or fruit
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cake is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
Crab-apple jelly has been used in baking for centuries, adding a sweet and tangy flavor to cakes and pastries.
Flavor profiles:
Sweet, tangy, and creamy.
Serving suggestions:
Serve as a dessert or as a sweet treat with tea or coffee.
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