Ingredients with Measurements:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups fresh or frozen berries (blueberries, raspberries, blackberries, etc.)
• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
Special Equipment Needed:
• Stand mixer or electric hand mixer
• 9-inch round cake pan
• Whisk
• Spatula
• Mixing bowls
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In the bowl of a stand mixer or using an electric hand mixer, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing until combined. Add the vanilla extract and mix until combined.
5. With the mixer on low speed, add the dry ingredients in three batches, alternating with the milk and sour cream. Mix until just combined.
6. Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
8. In a medium bowl, whip the heavy cream and confectioners’ sugar until stiff peaks form.
9. Spread the whipped cream over the cooled cake and top with the berries.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: (per serving)
Calories: 437
Fat: 21g
Carbohydrates: 55g
Protein: 6g
Substitutions for Ingredients:
• Butter: You can substitute vegan butter or coconut oil for the butter.
• Milk: You can substitute almond milk or oat milk for the milk.
• Sour Cream: You can substitute plain Greek yogurt for the sour cream.
Variations:
• You can add other fruits such as sliced bananas, diced apples, or diced peaches.
• You can add nuts such as chopped walnuts or pecans.
• You can add spices such as ground ginger or cardamom.
Tips and Tricks:
• Make sure to use room temperature ingredients for best results.
• Make sure to measure the ingredients accurately for best results.
• Make sure to mix the batter until just combined for best results.
• Make sure to cool the cake completely before adding the whipped cream and berries.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
• Serve the cake on a platter or cake stand.
• Garnish with fresh berries and mint leaves.
• Drizzle with melted chocolate or caramel sauce.
Garnishes:
• Fresh berries
• Mint leaves
• Chocolate or caramel sauce
Pairings:
• Ice cream
• Coffee
• Tea
Suggested Side Dishes:
• Fruit salad
• Yogurt parfait
• Fresh fruit smoothie
Troubleshooting Advice:
• If the cake is too dry, add a few tablespoons of milk to the batter.
• If the cake is too dense, add a few tablespoons of sour cream to the batter.
• If the cake is too crumbly, add a few tablespoons of butter to the batter.
Food Safety Advice:
• Make sure to use fresh ingredients for best results.
• Make sure to store the cake in an airtight container.
• Make sure to refrigerate any leftovers.
Food History:
Moorkop is a traditional Dutch cake that is usually served with whipped cream and fresh berries. It is believed to have originated in the Netherlands in the 1700s.
Flavor Profiles:
• Sweet
• Rich
• Fruity
• Spicy
Serving Suggestions:
• Serve as a dessert after a meal.
• Serve as a snack with coffee or tea.
• Serve as a breakfast treat.
Related Categories
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Region: Dutch