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.
English Caraway Cake
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING10 People
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VIEWS36
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
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Carbohydrate40 g
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Cholesterol44 mg
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Fiber1 g
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Protein5 g
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Saturated Fat6 g
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Sodium127 mg
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat 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
StepIn a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent. (Prep time: 3 minutes)
03
StepIn 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
StepBeat 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
StepGradually 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
StepPour the batter into the prepared cake pan and spread evenly. (Prep time: 1 minute)
07
StepBake 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
StepLet the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 10 minutes)
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Addie Monahan
Jun 9, 2025Next time I'll try making it with brown butter for an even deeper flavor.
Jaime Bosco
May 26, 2025Be careful not to overbake, as it can become a little dry.
Lora Berge
Apr 30, 2025I substituted almond milk, it also came out perfect!
Tate Ruecker
Apr 28, 2025I added a little lemon zest to the batter and it brightened up the flavor beautifully.
Hudson Labadie
Apr 23, 2025The cake is delightful. The caraway flavor is prominent but not overpowering.
Lennie Emmerich
Mar 30, 2025I used salted butter and omitted the pinch of salt – still tasted great!
Adan Hilpert
Mar 14, 2025The caraway seeds release a pleasant aroma while baking. My kitchen smelled wonderful!
Floyd Lang
Mar 14, 2025A very straightforward and easy-to-follow recipe. My cake turned out perfectly.
Taurean Grady
Mar 2, 2025This cake is surprisingly delicious! I was hesitant about the caraway seeds, but they add such a unique flavor.
Harold Becker
Feb 26, 2025Doubled the recipe and made a layer cake with cream cheese frosting! Amazing!
Rodrigo Mayer
Feb 16, 2025This recipe is a keeper! My family loves it.
Aglae Robel
Jan 3, 2025Made this for a tea party and it was a hit! Everyone loved the subtle spice.