Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- 1/2 cup wheat beer
- 1 cup fresh or frozen raspberries
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowl
- Whisk
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, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract and mix until combined.
5. Add the yogurt and mix until combined.
6. Slowly add the flour mixture to the wet ingredients and mix until just combined.
7. Slowly add the wheat beer and mix until just combined.
8. Gently fold in the raspberries.
9. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 315
Fat: 10 g
Carbohydrates: 45 g
Protein: 5 g
Substitutions for Ingredients
- Unsalted butter: Coconut oil or vegan butter
- Greek yogurt: Plain dairy-free yogurt
- Wheat beer: Non-alcoholic beer or apple cider
Variations:
- Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Use different types of berries such as blueberries or blackberries.
- Add 1/2 cup of shredded coconut for a tropical flavor.
Tips and Tricks:
- Make sure to use room temperature ingredients for best results.
- Grease and flour the cake pan to ensure the cake doesn't stick.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream and fresh raspberries.
- Drizzle the cake with a simple glaze made of powdered sugar and milk.
- Top the cake with a scoop of ice cream for an extra special treat.
Garnishes:
- Fresh raspberries
- Chopped walnuts or pecans
- Shredded coconut
- Whipped cream
Pairings:
- Vanilla ice cream
- Fresh fruit
- Chocolate sauce
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Fruit salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or beer 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 fresh and not expired.
- Store the cake in an airtight container in the refrigerator.
Food History:
Raspberry wheat beer cake is a modern twist on a classic cake recipe. The combination of wheat beer and raspberries gives the cake a unique flavor and texture.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and tart flavor from the raspberries and wheat beer.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and fresh raspberries. It can also be served with ice cream or a simple glaze.
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