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Recipes and Food

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Nick’s Cake *(see note)

For the cake:

12 tablespoons unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra large eggs, at room temperature
1 1/4 cups sour cream
1 tsp pure vanilla extract
2 1/2 cups cake flour (not self-rising)
2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries, divided

Streusel:

1/2 cup all-purpose flour
1/4 light brown sugar, packed
1 1/2 tsp ground cinnamon
1/4 tsp salt
3 tbsp cold unsalted butter, cut into cubes

For the glaze:

1 cup confectioners sugar, sifted
2 tbsp condensed milk

Method:

Preheat oven to 350 degrees Fahrenheit. Butter and flour a bundt pan ( I like to use Baker’s Joy but the old-fashioned method works).
Cream the butter and sugar in a mixer for 5 minutes until pale in color. Add in each egg one at a time, letting the egg blend in completely. Add in sour cream then vanilla.
In another bowl, sift together the cake flour, baking powder, baking soda, and salt.
Slowly add the dry ingredient mixture a little at a time until incorporated. Do not overmix. Repeat this until all the dry ingredients are incorporated into the wet ingredients.

For the streusel, mix the flour, brown sugar, cinnamon, salt, and butter into a bowl. Form the streusel by pinching the mixture with your fingers until it resembles wet sand.

Place 1/4 of the streusel mixture in the bottom of the pan. Spoon a small layer of batter into the pan and smooth the top. Follow with 1/2 of the blueberries. Spoon another layer of batter just thick enough to cover the blueberries, then sprinkle the remaining streusel mixture. Spoon the final layer of batter, smoothing out the top. Sprinkle the final 1/2 cup of blueberries.

Bake for 50-60 minutes until golden brown and the sides pull away from the pan. Cool in the pan on a wire rack, then turn onto a cake plate.

Sift the confectioners sugar and whisk in the condensed milk until smooth. Add a bit of milk or water if too think to make it runnier. Pour or spoon onto cake and serve.

*this recipe is an adaptation of Ina Garten’s Sour Cream Coffee Cake. For information and the original recipe , see http://www.barefootcontessa.com or http://www.foodtv.com (key search Ina Garten or Barefoot Contessa). The cake is named after a dear friend who requests this for his birthday cake.

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