Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually stir the sifted ingredients into the creamed mixture. Finally stir in the milk until batter is smooth.
5. Pour the batter into the prepared pan. Spread the raspberry jam over the top of the batter, and sprinkle with the shredded coconut.
6. Bake for 25 to 30 minutes in the preheated oven, until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
7. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F (175 degrees C)
Serving Size: 9-inch round cake
Nutritional Information:
Calories: 250
Fat: 11 g
Carbohydrates: 33 g
Protein: 4 g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or vegetable oil
- Milk: Can be substituted with almond milk, soy milk, or coconut milk
- Jam: Can be substituted with any other type of jam or jelly
Variations:
- Add 1/2 cup of chopped nuts to the batter for a nutty flavor
- Substitute the raspberry jam with any other type of jam or jelly
- Add 1/2 cup of chocolate chips to the batter for a chocolatey twist
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Make sure the eggs are at room temperature before adding to the batter
- Use a rubber spatula to scrape down the sides of the bowl when mixing the batter
Storage Instructions:
- Store in an airtight container at room temperature for up to 5 days
Reheating Instructions:
- Reheat in the microwave for 30 seconds or in the oven at 350 degrees F (175 degrees C) for 5 minutes.
Presentation Ideas:
- Serve with a dollop of whipped cream or a scoop of ice cream
- Drizzle with melted chocolate or caramel sauce
Garnishes:
- Sprinkle with powdered sugar
- Top with fresh berries
Pairings:
- Serve with a cup of hot tea or coffee
- Serve with a scoop of vanilla ice cream
Suggested Side Dishes:
- Fresh fruit salad
- Roasted vegetables
- Creamy mashed potatoes
Troubleshooting Advice:
- If the cake is not cooked through, reduce the oven temperature and bake for an additional 5 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using
- Make sure the cake is cooked through before serving
Food History:
Stottie cakes are a traditional British snack cake that originated in the North East of England. They are usually round, flat cakes made with flour, butter, sugar, eggs, and milk. They are often filled with jam and topped with coconut.
Flavor Profiles:
This Jam & Coconut Stottie Cake has a sweet, buttery flavor with a hint of vanilla and a tart raspberry jam filling. The shredded coconut adds a nutty flavor and a crunchy texture.
Serving Suggestions:
- Serve as a snack or dessert
- Serve with a cup of hot tea or coffee
- Serve with a scoop of ice cream
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