Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Gently fold in the raspberries and blueberries.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. 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 (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 13g
Carbohydrates: 47g
Protein: 4g
Sodium: 210mg
Sugar: 28g
Substitutions for ingredients:
- You can use frozen raspberries and blueberries instead of fresh ones.
- You can substitute the all-purpose flour with gluten-free flour if desired.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the batter for extra crunch.
- You can substitute the raspberries and blueberries with other types of berries, such as strawberries or blackberries.
Tips and tricks:
- Be careful not to overmix the batter as this can result in a tough cake.
- If the cake is browning too quickly in the oven, cover it with aluminum foil.
- You can dust the top of the cake with powdered sugar for a decorative touch.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
- Serve the cake on a cake stand for an elegant presentation.
- Top the cake with whipped cream and fresh berries for a festive touch.
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
Pairings:
- Coffee
- Tea
- Sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of sour cream to the batter.
- If the cake is too moist, reduce the amount of milk in the recipe.
Food safety advice:
- Make sure to wash the berries thoroughly before using them in the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- The origin of the razzleberry cake is unclear, but it is believed to have originated in the United States.
Flavor profiles:
- Sweet
- Tart
- Fruity
Serving suggestions:
- Serve the cake as a dessert or as a sweet treat with coffee or tea.
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