Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh dewberries, washed and drained
- 1/4 cup powdered sugar for dusting
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. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk and vanilla extract. Mix until well combined.
6. Fold in the dewberries gently.
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 in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust the top of the cake with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, serving 8-10 people.
Nutritional information:
Calories: 305kcal
Fat: 11g
Saturated Fat: 6g
Cholesterol: 62mg
Sodium: 237mg
Potassium: 132mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use any other type of berries instead of dewberries.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- You can add a teaspoon of lemon zest to the batter for a citrusy flavor.
- You can substitute the vanilla extract with almond extract for a nutty flavor.
- You can make a cream cheese frosting to top the cake.
Tips and Tricks:
- Be gentle when folding in the berries to avoid crushing them.
- Use room temperature ingredients for better mixing.
- Dust the cake with powdered sugar just before serving to prevent it from getting soggy.
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.
Reheating Instructions:
- To reheat the cake, place it in a 350°F oven for 10-15 minutes or until warm.
Presentation Ideas:
- Serve the cake on a cake stand or platter.
- Garnish the cake with fresh dewberries or whipped cream.
Garnishes:
- Fresh dewberries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Vanilla ice cream
- Fresh fruit salad
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of sour cream to the batter.
- If the cake is too moist, try reducing the amount of buttermilk.
Food Safety Advice:
- Make sure to wash the dewberries thoroughly before using them.
- Store the cake in an airtight container to prevent contamination.
Food History:
- Dewberries are a type of wild blackberry that grow in the southern United States.
Flavor Profiles:
- Sweet
- Tart
- Fruity
Serving Suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
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