English Caraway Cake

English Caraway Cake
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    10 People
  • VIEWS
    36

Embark on a culinary journey to Great Britain with this delightful Caraway Cake. The subtle anise-like flavor of caraway seeds infuses every crumb of this classic treat, creating a comforting and aromatic experience perfect for tea time or a cozy dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    44 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    6 g
  • Sodium
    127 mg
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure easy release. (Prep time: 5 minutes)

02

Step

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent. (Prep time: 3 minutes)

03

Step

In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This incorporates air for a tender crumb. (Mixing time: 5-7 minutes)

04

Step

Beat in the egg and caraway seeds until well combined. The caraway seeds will release their aromatic oils, infusing the batter with flavor. (Mixing time: 2 minutes)

05

Step

Gradually add the flour mixture to the wet ingredients in two batches, alternating with the milk. Begin and end with the flour mixture, and beat well after each addition until just combined. Avoid overmixing to prevent a tough cake. (Mixing time: 3-5 minutes)

06

Step

Pour the batter into the prepared cake pan and spread evenly. (Prep time: 1 minute)

07

Step

Bake in the preheated oven for approximately 45 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time: 45 minutes)

08

Step

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 10 minutes)

For a richer flavor, try browning the butter before creaming it with the sugar. This will add a nutty dimension to the cake.
If you prefer a more pronounced caraway flavor, lightly toast the seeds in a dry skillet before adding them to the batter.
Store the cooled cake in an airtight container at room temperature for up to 3 days.

Casimer Schmidt

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 12 Ratings)
Total Reviews: (12)
  • Addie Monahan

    Next time I'll try making it with brown butter for an even deeper flavor.

  • Jaime Bosco

    Be careful not to overbake, as it can become a little dry.

  • Lora Berge

    I substituted almond milk, it also came out perfect!

  • Tate Ruecker

    I added a little lemon zest to the batter and it brightened up the flavor beautifully.

  • Hudson Labadie

    The cake is delightful. The caraway flavor is prominent but not overpowering.

  • Lennie Emmerich

    I used salted butter and omitted the pinch of salt – still tasted great!

  • Adan Hilpert

    The caraway seeds release a pleasant aroma while baking. My kitchen smelled wonderful!

  • Floyd Lang

    A very straightforward and easy-to-follow recipe. My cake turned out perfectly.

  • Taurean Grady

    This cake is surprisingly delicious! I was hesitant about the caraway seeds, but they add such a unique flavor.

  • Harold Becker

    Doubled the recipe and made a layer cake with cream cheese frosting! Amazing!

  • Rodrigo Mayer

    This recipe is a keeper! My family loves it.

  • Aglae Robel

    Made this for a tea party and it was a hit! Everyone loved the subtle spice.

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