Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1/2 cup loganberry jam
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp salt
Special equipment needed:
- 9-inch cake pan
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a separate large bowl, cream butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add loganberry jam and mix until well combined.
6. Gradually add the flour mixture and milk, alternating between the two, and mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 33g
Protein: 3g
Substitutions for ingredients:
- Loganberry jam can be substituted with any other berry jam or preserves.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Unsalted butter can be substituted with margarine or coconut oil.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1 tsp of vanilla extract for extra flavor.
- Top the cake with whipped cream or frosting.
- Add fresh berries on top of the cake for decoration.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as it can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar or top with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, powdered sugar.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad, yogurt, or ice cream.
Troubleshooting advice:
- If the cake is too dry, add more milk to the batter.
- If the cake is too moist, reduce the amount of jam in the recipe.
- If the cake is not rising properly, make sure the baking powder is fresh and not expired.
Food safety advice:
Make sure all ingredients are fresh and not expired. Wash hands and utensils thoroughly before and after handling food.
Food history:
Loganberry is a hybrid berry that was first cultivated in California in the late 1800s. It is a cross between a blackberry and a raspberry. Loganberry jam is a popular use for this fruit.
Flavor profiles:
The loganberry cake has a sweet and tangy flavor, with a hint of berry.
Serving suggestions:
Serve the loganberry cake as a dessert or a sweet snack.
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