Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh red mulberries, washed and stemmed
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, beat butter with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with buttermilk, and mix until just combined. Stir in vanilla extract.
5. Gently fold in red mulberries.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 362
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 278mg
Carbohydrates: 59g
Fiber: 1g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- Red mulberries can be substituted with other berries such as raspberries or strawberries.
- Buttermilk can be substituted with regular milk or yogurt.
Variations:
- Add lemon zest to the batter for a citrusy twist.
- Top the cake with whipped cream and fresh berries for a more decadent dessert.
Tips and tricks:
- Be gentle when folding in the berries to avoid crushing them.
- To prevent the cake from sticking to the pan, line the bottom with parchment paper and grease the sides.
- Let the cake cool completely before slicing to prevent it from falling apart.
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 350°F oven for 5-10 minutes or until warm.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or mint leaves.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
Food safety advice:
Wash the berries thoroughly before using them in the recipe.
Food history:
Mulberries have been cultivated for thousands of years and were a popular fruit in ancient Rome and Greece.
Flavor profiles:
The cake has a sweet and slightly tart flavor from the red mulberries.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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