This Old-Fashioned Caraway Seed Cake is a delightful treat perfect for your next tea time. Its delicate crumb and subtle caraway flavor offer a unique and comforting experience, making it a standout among cake recipes for tea time.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use cake flour for a lighter texture.
- Granulated Sugar: Brown sugar can add a deeper molasses note.
- Unsalted Butter: Margarine can be used as a dairy-free alternative.
- Caraway Seeds: Essential for this recipe; no direct substitute for the unique flavor.
- Milk: Any dairy or non-dairy milk works here.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 tablespoon caraway seeds
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350 calories
- Tools Needed: 8 or 9-inch round cake pan, mixing bowls, electric mixer (optional).
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8 or 9-inch round cake pan. This prevents sticking and ensures your cake comes out perfectly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later. This step ensures your leavening is evenly distributed.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This creates air pockets for a tender cake. You’ll notice the mixture becoming pale.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. This adds richness and flavor to your cake.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the caraway seeds.
6. Bake the Cake
Pour the batter into your prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. A golden brown top indicates it’s ready.
7. Cool and Glaze (Optional)
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. If desired, whisk powdered sugar and milk for the glaze and drizzle over the cooled cake. This adds a touch of sweetness to your tea time treat.
Variation Ideas:
- Citrus Zest: Add the zest of one lemon or orange to the batter for a brighter flavor.
- Nutty Crunch: Fold in ½ cup of finely chopped almonds or walnuts with the dry ingredients.
- Spice Boost: A pinch of nutmeg or cardamom can complement the caraway seeds.
Storage Instructions:
Store your Old-Fashioned Caraway Seed Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To enjoy, bring it back to room temperature for the best texture.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake this cake one day in advance and store it at room temperature. It’s an excellent choice among cake recipes for tea time that can be prepped early.
Why did my cake sink in the middle?
This often happens if the oven door is opened too early, the cake is underbaked, or too much leavening agent was used.
What kind of milk should I use?
Any type of milk will work, including whole milk, 2%, or even almond milk.
Can I add more caraway seeds?
You can increase the caraway seeds to 1 ½ tablespoons if you prefer a stronger flavor.
Is this cake suitable for a beginner baker?
Absolutely! This recipe is straightforward and uses common ingredients, making it one of the easiest cake recipes for tea time.
What if I don’t have a round cake pan?
You can use a 9×5 inch loaf pan, but adjust the baking time slightly longer, checking for doneness.