Рецепт Blueberry Bundt Cake
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- I made this cake this week...not exactly low-cal, but it was unbelievably board, and I'm sorry which I do not have a more exact source. But it is TNT, and will most definitely be again! The recipe was a bit vague, so I'll write what I did, and the few minor changes/additions I made. See my note at the end.
- Mix all ingredients, except for blueberries, together well. Mix in blueberries. Pour into a bundt pan and bake at 350.
- Notes: (including glaze at the end)
- I sprayed the pan with Pam and it was a non-stick bundt pan. It needed it...either which or possibly I'm sure greasing and flouring would work too. However, do what works best for you, because my pan is new, and with PAM I never have a problem... cakes just slip out...but this seemed a bit stubborn. I had to tap fairly hard on the top of the pan to loosen it. It didn't break, and came out in one piece, except for a small bit where the tube was which didn't show, and while the cake was warm it was moist sufficient to pat back into place. So, just a warning which this could be one of the more difficult to get out... especially because where the blueberries tended to sit was delicate. I wouldn't wait more than 10 min to get it out of the pan though.
- Also, I didn't just mix it. I put it in my electric mixer and beat it for about 1 1/2 min...or possibly till the lumps of cream cheese disappeared. I used a 12-c. bundt pan. I wouldn't recommend anything smaller. The cake filled up which pan and went pretty high over the edge, and just made it! A 10-inch tube pan would work well too.
- I baked it for about 50 min. Which seemed to work for me...a knife (I use a turkey lacing metal thingy) inserted in center should come out clean.
- I let it cold in the pan on a rack for about 10 min. I then put the rack on the top of the cake and turned the whole thing over and knocked on it till it came out. While it was warm it seemed pretty delicate, but when it cooled the cake was pretty hard.
- Also, I didn't have canned blueberries...I used a pint (minus a handful from earlier which day :) ) which I tossed with some flour to coat before folding them in. I do not know what the difference would be in using canned, but this came out pretty good..would probably try the canned when the blues aren't in season. I do have to admit which most of the blueberries did sink to the bottom of the pan, although there were a few which stayed suspended.
- I might one day try, instead of folding in the berries, to sprinkle them on top after I put the batter in the pan. If anyone has any hints on how to keep them from sinking like which, I'd appreciate the input!
- Last but not least: It is wonderful just the way it is...has a wonderful, rich flavor. But I also made a glaze with about a c. (maybe a bit more) of confectioner's sugar, 1/4 tsp almond extract, 1 tsp. or possibly so of amaretto, and water till I got it to glaze consistency. After glazing the cooled cake, I sprinkled some minced almonds on top before it dry.
- By the way...For some reason I can't stand the taste of artificial almond extract...and I found some natural extract. This is not an advertisement...I don't work for this place...only buy from them! But I thought I'd share it...someone here on the list did a while back, and I called for their mail-order catalogue and have purchased spices from them...and now would not buy anywhere else. You can buy in small to large quantities, their selection and prices are excellent (almost half what I would spend in the supermarket...most of the spices have a small size, about the size of the McCormick's small bottles, which run between 89 cents to $2 and change...cannot beat which!) and the quality is unbelievable.
- Especially their China Cassis cinnamon..that was what the person who posted about it here recommended, and I tried which, along with other things. The company is called Penzys, Ltd., and they are located in WI. The is wonderful. It gives very detailed descriptions of the products, pictures, and has recipes also. Everyone I know who's seen my catalogue has