Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup Hagebuttenmark (rosehip jam)
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Special Equipment Needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the Hagebuttenmark, buttermilk, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake 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. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Transfer 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 per serving: 290
Fat per serving: 12g
Carbohydrates per serving: 42g
Protein per serving: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or plant-based milk.
- Hagebuttenmark can be substituted with any other fruit jam or preserve.
Variations:
- Add 1/2 cup chopped nuts or dried fruit to the batter.
- Top the cake with whipped cream or frosting.
- Substitute the Hagebuttenmark with any other fruit puree or compote.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation Ideas:
Dust the cake with powdered sugar or drizzle it with a glaze.
Garnishes:
Top the cake with fresh fruit, whipped cream, or chopped nuts.
Pairings:
Serve the cake with coffee or tea.
Suggested Side Dishes:
Fresh fruit or a side salad.
Troubleshooting Advice:
- If the cake is too dry, add more buttermilk to the batter.
- If the cake is too moist, reduce the amount of Hagebuttenmark or bake it for a few more minutes.
Food Safety Advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food History:
Hagebuttenmark is a traditional German fruit jam made from rosehips. It is commonly used in desserts and baked goods.
Flavor Profiles:
The Hagebuttenmark Cake has a sweet and tangy flavor with a moist and fluffy texture.
Serving Suggestions:
Serve the cake as a dessert or a sweet snack.
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Region: German