Servings: 8 pieces
Calories: 250kcal
Cost: $15
Equipment
- Mixing Bowl
- Whisk
- Spatula
- Tomte Cake Pan
- Toothpick or Cake Tester
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Whisk together the dry ingredients (flour, baking powder, baking soda, spices, and salt) in a medium bowl.
- In another bowl, cream the butter and sugar until fluffy, then beat in the eggs one at a time.
- Add the vanilla extract to the mixture.
- Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing until smooth.
- Grease the tomte cake pan generously with butter or nonstick spray.
- Pour the batter into the prepared pan, filling each section about two-thirds full.
- Tap the pan lightly on the counter to release air bubbles.
- Bake in a preheated oven at 350°F for 20-25 minutes, until golden brown and a toothpick inserted comes out clean.
- Let the cake cool completely before removing it from the pan.
Notes
For a dairy-free option, use almond milk instead of regular milk. Substitute butter with coconut oil for a vegan version. Use honey or maple syrup instead of granulated sugar for natural sweetness. Dust your workspace with cocoa powder instead of flour for a flawless finish. Store the cake wrapped tightly in plastic wrap at room temperature for up to three days or in the fridge for up to a week.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4IU | Calcium: 2mg | Iron: 6mg
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