Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup crushed rosquillos
Vanilla Frosting:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350 degrees 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 until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the flour mixture to the creamed mixture, alternating with the sour cream and milk.
5. Gently fold in the crushed rosquillos.
6. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
7. To make the frosting, cream together the butter and powdered sugar until light and fluffy. Beat in the vanilla extract and milk.
8. Spread the frosting over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350 degrees F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 515
Fat: 22 g
Carbohydrates: 72 g
Protein: 6 g
Substitutions for Ingredients:
- Butter: Can be substituted with margarine or vegetable shortening
- Sour cream: Can be substituted with plain Greek yogurt
- Milk: Can be substituted with almond milk or soy milk
Variations:
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture
- Substitute the rosquillos with 1/2 cup of crushed graham crackers
- Add 1/2 teaspoon of ground cinnamon to the batter for a hint of spice
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before mixing
- Use a light hand when folding in the rosquillos to prevent them from breaking down too much
- Allow the cake to cool completely before frosting
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 30-45 seconds.
Presentation Ideas:
- Decorate the cake with fresh berries or edible flowers
- Sprinkle the top of the cake with crushed rosquillos
- Drizzle the top of the cake with melted chocolate
Garnishes:
- Crushed rosquillos
- Chopped nuts
- Fresh berries
- Edible flowers
- Melted chocolate
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Ice cream
- Whipped cream
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too dense, add a few tablespoons of sour cream to the batter
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Make sure all utensils and equipment are clean before use
Food History:
Rosquillos are a type of Spanish cookie that is traditionally made with aniseed and orange zest. They have been around since the 18th century and are a popular treat in Spain.
Flavor Profiles:
This cake has a sweet and buttery flavor with a hint of citrus from the rosquillos.
Serving Suggestions:
This cake is best served with a cup of coffee or tea. It can also be served as a dessert with a scoop of ice cream or a dollop of whipped cream.
Related Categories
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Region: Spanish
Taste: Sweet, Creamy, Vanilla, Buttery, Vanilla-Flavored