Irish Currant and Raisin Cake |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A coffee-cake. Ingredients:
2 1/4 cups unbleached all-purpose flour, plus |
1 tablespoon unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
8 tablespoons unsalted butter, softened |
3/4 cup sugar |
1 large egg, at room temperature |
1/2 cup currants |
1/2 cup golden raisin |
3/4 cup buttermilk or 3/4 cup milk |
Directions:
1. Butter a 2-inch deep 8-inch round cake pan; line bottom with parchment paper or waxed paper.
2. Set oven rack in middle of oven; preheat oven to 350°.
3. In a bowl, stir 2 1/4 cup flour, baking powder, baking soda, and salt together.
4. In the bowl of a stand mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes; add in egg, beating until smooth.
5. Reduce mixer speed to low and beat in half the flour mixture.
6. Stop and scrape down the bowl and beater with a rubber spatula.
7. Beat in the buttermilk, then the remaining flour mixture.
8. Give the batter a final mix with the spatula.
9. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter.
10. Scrape batter into the prepared pan; smooth the top.
11. Bake for about 45-55 minutes or until the cake is well risen and deep gold and a pick comes out clean.
12. Cool in pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper.
13. Invert the cake onto another rack and cool completely.
14. Storage: wrap in plastic wrap and keep at room temperature, or double-wrap and freeze for longer storage.
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