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Cute and portable cheesecakes with a generous swirl of homemade blueberry jam are sure to be on your to-do list this summer. The recipe, from Evil Twin Kitchen, is easy to assemble ahead and keeps well for a week in the fridge and up to months in the freezer so that you can have cheesecake anytime you feel like without having to worry about having ingredients or time for baking one. Switch to strawberries, cherries, chocolate or any of your favorite flavors if you do not like blueberries, though it beats me how one would attempt to fiddle with such a heavenly pairing.

MINI BAKED BLUEBERRY CHEESECAKES

For the Crumb Crust

1 cup (125g) graham cracker crumbs

2 tablespoons granulated sugar

1/4 cup (60g) melted butter

For the Cheesecake Filling

2x 227g packages full fat cream cheese

3/4 cup (150g) granulated sugar

1/2 cup (115g) 14% fat sour cream

1/4 cup (60ml) heavy cream

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

2 large eggs, room temperature

2 tablespoons corn starch

6 tablespoons blueberry jam

Method:

  • Preheat oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and the sugar.

  • Pour in melted butter and stir until well combined. Divide equally between 12 paper lined muffin cups.

  • With a glass or flat object roughly the same size as the bottom of the muffin cup, press mixture down.

  • Press firmly to form a crust and set aside. Combine all the ingredients for the filling except for the jam.

  • Mix till the filling mixture is super smooth and creamy and completely lump free for about 2 minutes.

  • Divide mixture equally between the prepared muffin cups, filling each cup almost all the way to the top.

  • Make a small well in the center of each cake with a spoon and drop in about a teaspoon blueberry jam.

  • With the help of a skewer, delicately mix the blueberry jam into the cheese filling, making little swirls.

  • Do not go all the way to the bottom with that skewer or you might end up damaging the crumb crust.

  • Bake for 20 minutes until tops start to get colored, edges start to set but centers remain a little jiggly.

  • Do not overbake, otherwise your cakes will be dry. Remove from the oven and allow to cool for 1 hour.

  • Cover the cakes loosely with plastic wrap and refrigerate them for at least 2 hours before serving time.

  • Serve cold, topped with an extra spoonful of blueberry jam and fresh blueberries. Makes 12 servings.

  • Leftover cakes will keep in the refrigerator for about 10 days, or in the freezer for up to a few months.

Mini {Baked} Blueberry Cheesecakes

 

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My latest péché mignon is the anything-blueberry-dessert and with the abundance of blueberries on the market at the moment, I do not need an excuse to be baking with them almost every other day. Other than my standard blueberry muffins, I like to fold them in pancake batter or scatter them over a colourful fruit salad or simply as a topping for my boring morning muesli. This blueberry crumb cake from BarbaraBakes is packed with juicy berries and is nicely complimented by the addition of lemon zest. I chose to omit the lemon glaze for fear of going over the top with too much sugar, and also because I did not want anything to prevent me from focusing on my blueberries.

BLUEBERRY CRUMB CAKE

Ingredients:

For the Blueberry Cake

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kitchen salt

1/2 cup unsalted butter, softened

1 cup white granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1/2 cup full cream milk

1 tablespoon lemon zest

2 cups fresh blueberries

For the Crumb Topping

1/2 cup granulated sugar

1/4 cup all-purpose flour

3 tablespoons butter, melted

For the Lemon Icing

1 cup powdered sugar

1-2 tablespoons lemon juice

Method:

  • Preheat oven to 350ºF. Spray a 9-inch spring form cake pan with non-stick cooking spray with flour.

  • Prepare topping by combining sugar, flour and butter in a small bowl. Mix until crumbly and set aside.

  • In a bowl, combine flour, baking powder and salt. In a large bowl, beat the butter and sugar until fluffy.

  • Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until it is just combined.

  • Stir in blueberries and spread batter evenly into prepared pan. Sprinkle the cake with crumb topping.

  • Bake at 350ºF for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

  • Prepare the lemon icing by whisking together powdered sugar and lemon juice to create a thin glaze.

  • Drizzle the icing onto warm cake and cool completely before cutting and serving. ­Makes 12 servings.

Blueberry Crumb Cake

Turn this simple cake into a visual masterpiece by baking it in a special Bundt pan.  The dense, flavorful crumb of this rich butter cake from Sweetapolia takes the shape of the Bundt pan curves and slides out effortless after it has cooled to room temperature. Use real vanilla beans and nothing else to distract you from the subtle fragrance these tiny seeds impart to your finished cake; you will be able to smell them all over the house once your cake comes out of the oven. I was lucky to get my hands on some gourmet beans from Madagascar [courtesy of my good friend, the Wolfman] but if you cannot find good quality ones, vanilla paste might be the next best alternative. This Bundt cake is so good that it disappeared overnight almost as soon as it was ready to cut and serve and I should warn you that there is the risk of potential fights over the last piece of cake here.

VANILLA BEAN BUNDT CAKE

Ingredients:

For the Vanilla Bundt Cake

3 cups (375g) all-purpose flour, sifted

1 teaspoon (4g) baking powder

1/2 teaspoon (2g) baking soda

1/2 teaspoon (4g) kitchen salt

1 cup+2 tablespoons (255g) butter, softened

1-3/4 cups (350g) granulated sugar

2 vanilla beans, halved lengthwise

4 large eggs, at room temperature

1/4 teaspoon (1.25 ml) pure lemon extract

1 cup (240 ml) buttermilk, room temperature

For the Vanilla Bean Glaze

1 vanilla bean, split and scraped

2-3 tablespoons (30-45 ml) whole milk

About 1 cup confectioners’ sugar

Method:

  • Preheat oven to 350°F with rack in middle. Butter a Bundt pan and dust with flour, knocking out excess.

  • Whisk together flour, baking powder, baking soda and salt. Beat the butter and sugar in an electric mixer.

  • Beat at medium speed till pale and fluffy for about 5 minutes. Scrape seeds from vanilla beans with knife.

  • Add to the butter mixture and beat until well combined for 1 minute. Add eggs one at a time, beating well.

  • Beat in lemon extract until well combined. At low speed add flour mixture and milk alternately in batches.

  • Start and end with flour mixture, mixing until just combined. Spoon batter into pan and smooth over top.

  • Gently tap pan on counter to eliminate air bubbles. Bake until skewer inserted into center comes out clean.

  • Cool cake in pan for 1 hour, invert onto a rack and cool it completely to room temperature for about 1 hour.

  • For the glaze, split vanilla bean and scrape seeds into milk. Add confectioners’ sugar gradually until thick.

  • Once the cake has cooled, drizzle glaze over top. Sprinkle with sugar pearls if desired. Serves about 20-25.

Vanilla Bean Bundt Cake

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PrerrnaMirchi
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