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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

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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

These deliciously lemony bars, from The Girl Who Loves To Eat, are something you really have to make yourself to believe that they are so ridiculously good. While I scaled down the recipe to satisfy my sweet tooth, I think you should totally go for the full recipe as you will probably be going back for seconds or thirds or till it’s all over, save for the crumbs! Other than a simple sugar glaze, these lemon “blondies” as I call them, do not require any add-ons and will easily find their way into packed lunch boxes and picnic baskets as a popular request among children and adults alike.

LEMON DRIZZLE CAKE BARS

Ingredients:

100g unsalted butter

100g white caster sugar

2 eggs, room temperature

100g all purpose flour

1/2 teaspoon vanilla powder

1 teaspoon baking powder

Zest of 1 medium lemon

Juice of 2 medium lemons

100g confectioners sugar, sifted

Method:

  • Preheat oven to 180°C and line a baking sheet with baking paper. Cream together butter and sugar.

  • Beat until it turns light and fluffy. Add eggs and keep beating for 1-2 minutes. Add flour and vanilla.

  • Add the baking powder, then add the zest and juice of one lemon. Fold them into the batter carefully.

  • Spread evenly onto the baking sheet. Bake for 20-25 minutes till a wooden toothpick comes out clean.

  • Prepare drizzle by mixing the juice of 1 lemon with 1 cup of water. Let cake cool for about 5 minutes.

  • Poke it with a wooden skewer all over and then carefully spoon the lemon drizzle all over warm cake.

  • When cake is cooled, make glaze by mixing the confectioners sugar with the remaining lemon juice.

  • Spread onto cake and cut into bars while glaze is still wet. Leave to stand till glaze sets. Makes 8 bars.

Lemon Cake Bars

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PrerrnaMirchi
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