It is a very easy recipe and fast to prepare. I think this cake is a cross between pound cake and cakey cheese cake. It's moist in the inside and dry around it. But be careful, moist cakes do not stand heat, so if you want to keep this cake for more than 2 days, then it needs to be kept in the fridge.
Here's the recipe....Originally from Epicurious.com with some tweaks :-)
Ingredients:
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tbsp grated orange peel
2 tsp vanilla extract
1 cup buttermilk
2 cups frozen blueberries
Preparation:
- Pre-heat oven to 180C. Butter and flour cake pan
- Whisk flour, baking powder, salt in medium bowl
- Using electric mixer, beat sugar, butter until light and fluffy
- Beat in eggs, 1 at a time
- Beat in orange peel and vanilla
- Beat in dry ingredients in 3 additions alternately with the buttermilk
- Fold in te frozen blueberries
- Pour batter in the baking pan and bake until the tester cames out clean
Note: You do not need to thaw the frozen blueberries. I used semi-thawed blueberries just to be sure that it is easy to fold them in the batter and also that I don't have cold ingredients in room temperature batter.
Yummmyyyyy
Aucun commentaire:
Enregistrer un commentaire