Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 2 cups fresh raspberries
- ¼ cup seedless raspberry jam
- 2 tablespoons granulated sugar
Special Equipment Needed:
- 2 (9-inch) round cake pans
- Electric mixer
- Whisk
- Spatula
- Offset spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Beat in vanilla.
5. Add flour mixture in three batches, alternating with buttermilk, and beating until just combined.
6. Divide batter evenly between the two prepared pans.
7. In a medium bowl, combine raspberries, raspberry jam, and sugar. Mix until combined.
8. Drop spoonfuls of raspberry mixture over the top of each cake. Swirl with a knife.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 300
Fat: 14g
Carbohydrates: 41g
Protein: 4g
Substitutions for Ingredients
- For the all-purpose flour, you can substitute with gluten-free all-purpose flour.
- For the butter, you can substitute with vegan butter or coconut oil.
- For the buttermilk, you can substitute with almond milk or oat milk.
Variations:
- For a chocolate version, add ¼ cup cocoa powder to the flour mixture.
- For a lemon version, add 1 teaspoon of lemon zest to the batter.
- For a coconut version, add ½ cup of shredded coconut to the batter.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure to mix the raspberry mixture well before spooning over the cake.
- Let the cake cool completely before serving.
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 30 seconds, or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Serve the cake with fresh raspberries and a dollop of whipped cream.
- Dust the cake with powdered sugar for a pretty presentation.
Garnishes:
- Fresh raspberries
- Whipped cream
- Powdered sugar
Pairings:
- Vanilla ice cream
- Fresh fruit
- Coffee or tea
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure to use a clean bowl and utensils when preparing the cake.
Food History:
This cake is believed to have originated in the United Kingdom in the 19th century. It is a classic British dessert that has been enjoyed for generations.
Flavor Profiles:
This cake has a sweet and tart flavor from the raspberries and raspberry jam. The butter and sugar give it a rich and buttery flavor.
Serving Suggestions:
- Serve the cake with a scoop of vanilla ice cream.
- Serve the cake with a dollop of whipped cream.
- Serve the cake with a drizzle of chocolate sauce.
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