Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Wire rack
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, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
4. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the walnuts and raisins.
5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
6. To make the frosting, beat together the cream cheese and butter until light and fluffy. Beat in the confectioners' sugar and vanilla until smooth.
7. Spread the frosting over the cooled cake.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information: (per serving) Calories: 590, Fat: 28g, Saturated Fat: 15g, Cholesterol: 95mg, Sodium: 420mg, Carbohydrates: 79g, Fiber: 2g, Sugar: 54g, Protein: 7g
Substitutions for Ingredients:
- All-purpose flour: can be substituted with whole wheat flour
- Unsalted butter: can be substituted with salted butter
- Granulated sugar: can be substituted with brown sugar
- Buttermilk: can be substituted with plain yogurt
- Walnuts: can be substituted with pecans
- Raisins: can be substituted with dried cranberries
Variations:
- Add 1/2 cup of shredded coconut to the cake batter
- Add 1/2 cup of chopped dates to the cake batter
- Substitute the cream cheese frosting with a vanilla buttercream frosting
Tips and Tricks:
- Make sure the butter and cream cheese are softened before using
- Use a light hand when stirring in the flour mixture and buttermilk, as overmixing can make the cake tough
- Let the cake cool completely before frosting
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with confectioners' sugar
- Decorate the top of the cake with fresh fruit
- Drizzle the top of the cake with melted chocolate
Garnishes:
- Chopped walnuts
- Chopped pecans
- Shredded coconut
- Chopped dates
- Fresh fruit
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fruit salad
- Yogurt parfait
- Fresh berries
Troubleshooting Advice:
- If the cake is too dry, try adding a bit more buttermilk
- If the cake is too dense, try adding a bit more baking powder
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Store the cake in an airtight container
- Refrigerate any leftovers
Food History:
Suncakes are a type of cake that originated in the United Kingdom and are traditionally served during the summer months.
Flavor Profiles:
This suncake is sweet and moist with a hint of spice from the cinnamon and nutmeg. The cream cheese frosting adds a rich, creamy flavor.
Serving Suggestions:
This suncake is best served at room temperature with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A