Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup walnuts, finely chopped
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Medium bowl
- Small bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
4. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
5. In a small bowl, mix together the walnuts, brown sugar, melted butter, and cinnamon.
6. Spread half of the batter into the prepared pan. Sprinkle the walnut mixture over the batter. Top with the remaining batter and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 43g
Protein: 5g
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter
- Coconut oil can be substituted for butter
- Coconut sugar can be substituted for granulated sugar
- Almond milk can be substituted for whole milk
- Pecans can be substituted for walnuts
Variations:
- Add 1/2 cup of dried cranberries or raisins to the walnut mixture
- Add 1/2 cup of chopped dark chocolate to the walnut mixture
- Add 1 teaspoon of ground cardamom to the walnut mixture
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar
- Use a light hand when mixing the batter to ensure a light and fluffy cake
- Let the cake cool completely before serving
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation Ideas:
- Serve with a dollop of whipped cream
- Top with a sprinkle of powdered sugar
- Drizzle with a simple glaze made of powdered sugar and milk
Garnishes:
- Chopped walnuts
- Chopped dark chocolate
- Sprinkle of powdered sugar
Pairings:
- Vanilla ice cream
- Fresh fruit
- Hot coffee or tea
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Soup
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too wet, add a few tablespoons of flour to the batter
Food Safety Advice:
- Make sure all ingredients are fresh and not expired
- Make sure all utensils and equipment are clean and sanitized
- Refrigerate any leftovers within 2 hours of baking
Food History:
Suncakes are a traditional Chinese pastry that is made with a sweet filling and a flaky pastry crust. They are believed to have originated in the Fujian province of China during the Song Dynasty (960-1279).
Flavor Profiles:
This suncake has a sweet and nutty flavor with hints of cinnamon and butter.
Serving Suggestions:
This suncake is best served warm with a dollop of whipped cream or a sprinkle of powdered sugar.
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