Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh pigeon plums, pitted and chopped
Special equipment needed:
- 9-inch cake pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until just combined.
7. Fold in the chopped pigeon plums.
8. Pour the batter into a greased 9-inch cake pan.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 13g
Carbohydrates: 48g
Protein: 4g
Sodium: 250mg
Sugar: 28g
Substitutions for ingredients:
- Pigeon plums can be substituted with any other fresh fruit such as peaches, plums, or berries.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup of chopped nuts such as pecans or walnuts to the batter.
- Add 1 teaspoon of cinnamon to the dry ingredients for a spiced version of the cake.
- Top the cake with a cream cheese frosting for a decadent dessert.
Tips and tricks:
- Be sure to grease the cake pan well to prevent sticking.
- Do not overmix the batter, as this can result in a tough cake.
- Use fresh, ripe fruit for the best flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Place a slice of cake in the microwave for 10-15 seconds to warm it up.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Top the cake with fresh whipped cream and sliced pigeon plums.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of buttermilk.
Food safety advice:
Be sure to wash the pigeon plums thoroughly before using them in the recipe.
Food history:
Pigeon plums are a small, tart fruit that are native to the Caribbean. They are often used in desserts and jams.
Flavor profiles:
The cake has a sweet and tangy flavor from the fresh pigeon plums.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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