Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup finely chopped walnuts
- 2 tablespoons finely chopped fresh vanilla bean
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
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, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla and almond extracts and mix until combined.
6. Add the flour mixture to the butter mixture, alternating with the buttermilk, sour cream, and heavy cream, beginning and ending with the flour mixture.
7. Fold in the walnuts and vanilla bean.
8. Pour the batter into the prepared pan and 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 turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 463
Fat: 24g
Carbohydrates: 56g
Protein: 6g
Substitutions for Ingredients:
- Butter: vegetable shortening or coconut oil
- Buttermilk: plain yogurt or milk with 1 teaspoon of lemon juice
- Sour cream: plain Greek yogurt
- Heavy cream: evaporated milk
Variations:
- Add 1/2 cup of chopped dried fruit such as apricots, cranberries, or raisins.
- Substitute the walnuts for 1/2 cup of chopped pecans or almonds.
- Add 1/2 teaspoon of ground cinnamon or nutmeg for a spiced version.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use fresh vanilla bean for the best flavor.
- Use a light hand when folding in the walnuts and vanilla bean.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Warm in a 350°F oven for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream.
- Top with fresh berries.
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
Pairings:
- Ice cream
- Fresh fruit
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. Check for doneness after 35 minutes and adjust baking time accordingly.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Use a thermometer to check the internal temperature of the cake before serving.
Food History:
Vanilla bean dowry cake is a classic European cake that has been around for centuries. It is believed to have originated in the 16th century and was traditionally served at weddings as a symbol of the bride's dowry.
Flavor Profiles:
This cake has a rich, buttery flavor with notes of vanilla and almond. The walnuts and vanilla bean add a nutty, sweet flavor.
Serving Suggestions:
- Serve as a dessert after dinner.
- Enjoy with a cup of coffee or tea.
- Pack for a picnic or potluck.
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