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Recipe Directions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well combined.
- Fold in the chopped sauerkraut and raisins until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar, if desired.
Kitchen Equipment Needed
To make Sauerkraut Cake, you’ll need the following kitchen equipment:
- Mixing bowls
- Electric mixer or stand mixer
- 9-inch round cake pan
- Spatula
- Wire rack
Serving Suggestions
Sauerkraut Cake is delicious on its own, but you can take it to the next level by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy sweetness of the toppings balances out the tanginess of the cake, creating a perfect harmony of flavors. Pair it with a hot cup of coffee or tea for a cozy and comforting treat that’s perfect for any time of day.
Storing Leftovers
If you happen to have any leftovers (though it’s unlikely, this cake tends to disappear quickly!), you can store them in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate the cake for longer storage. To reheat, simply microwave individual slices for a few seconds until warmed through, or enjoy them at room temperature.
FAQ
Does the sauerkraut make the cake taste sour? No, the sauerkraut adds moisture and a subtle tanginess to the cake, but it doesn’t make it taste sour. The other ingredients, such as the sugar, butter, and spices, balance out the flavors, resulting in a deliciously sweet and savory cake.
Can I use canned or homemade sauerkraut? Either canned or homemade sauerkraut will work well in this recipe. Just make sure to drain and finely chop the sauerkraut before adding it to the batter.
Can I omit the raisins or substitute them with something else? Yes, you can omit the raisins if you prefer or substitute them with chopped nuts, such as walnuts or pecans, for added texture and flavor.
Share the Love!
If you’re ready to embark on a culinary adventure and surprise your taste buds with something new and unexpected, give this recipe for Sauerkraut Cake a try! And be sure to share it with your friends and family who appreciate bold and adventurous flavors. For more delicious recipes and culinary inspiration, be sure to subscribe to our blog. Happy baking!
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