Tuesday, June 21, 2011

Cake 2: Blueberry Almond Cake

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I made this coffee cake for Father’s Day, just shy of “week 2” of my 34 cakes in 34 weeks challenge.  Though my husband claims he loves chocolate, he almost never chooses chocolate desserts. He always goes for something full of fruit. So when I found this recipe, I knew I was golden.

Made with fresh blueberries, with a brown sugar and almond crumble topping, this cake is divine.  I expected it to be good, but man, oh, man—I have made this cake three times in as many days, that’s how good it is.  We just can’t get enough of it.  Hmmmm—if I keep finding recipes like this, my hips and thighs are in serious trouble!

Blueberry Almond Cake

1/4 c. butter

3/4 c. sugar

1 egg

1/2 c. plus 2 T. milk

2 c. all purpose flour

2 t. baking powder

1/2 t. salt

2 c. blueberries

Topping:

1/2 c. brown sugar

3 T. all purpose flour

1 t. ground cinnamon

1/2 c. chopped or slivered almonds

3 T. butter

Preheat oven to 375 degrees. Grease a 9 inch springform pan (I used a 10 inch springform pan with great results.)

Sift together flour, baking powder, and salt.  Set aside.

In a large bowl, cream together butter and sugar until light and fluffy.  Beat in egg. Add milk alternately with flour mixture, mixing just until incorporated.  Stir in blueberries (if using frozen berries, first rinse lightly and drain in a colander to remove ice crystals that may be clinging to the fruit.)  Pour batter into prepared pan.  In a small bowl, combine the brown sugar, flour, cinnamon, and cut in butter until crumbly.  Stir in nuts.  Sprinkle mixture over batter.

Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. (The first time I made this, it took 45 minutes, but the second and third time it took closer to an hour.)

Allow the cake to cool for at least ten minutes before serving.

(recipe adapted from www.food.com)

Cake 1: Devil’s Food Cake with Coconut Pecan Icing

 

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Here’s cake number one: My birthday cake, made by my daughter E (with some assistance from my husband.)  I had planned on making myself a pumpkin pecan cake—which had sort of become the traditional cake for my birthday—but my little E was so intent on making me a cake herself…She concocted a plan to get me out of the house so she could surprise me.  She had her brother, C, lure me out of the house to the library.  E and C knew I’d be reluctant to leave the library once I was there, thus giving E and my hubby ample time to concoct their confection and surprise me.

So, though it wasn’t made by me, and it’s from a box, it was a charming cake, made with love (and some sneakery.)  Cake one down.  33 more to go!

Monday, June 13, 2011

Birthday Cake (and then some!)

 

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It’s almost my birthday. I’m turning 34, and in the spirit of celebration, I thought it would be fun to make a different cake (or bunch of cupcakes) each week for 34 weeks. It’s crazy, I know.  And bad for my waistline.  But whatever.  I’ll take up jogging or something to balance it all out.

So…starting in time for my birthday, I’m going to try a new cake recipe every week for 34 weeks, take a picture, eat a slice (or two, or ten!) and blog about the recipe and the experience. Extra cake will be distributed to those who want it.  I realize after week four or five, I might have to resort to cake bombing to get rid of it all.  Consider it my birthday present to you.