Can't stop the cupcake
While perusing one of my favorite food blogs recently, Orangette (based out of Seattle), I came upon this delicious recipe for Blueberry-Raspberry Pound Cake. It sounded like just the thing I want to serve at my upcoming tea party. What really intrigued me was that you can freeze this cake and save the summer goodness for a sad rainy fall day. So I decided to make it. But I am too cheap to buy the Bundt Pan the recipe originally called for, so I resorted to my new favorite way of baking anything: the cupcake. This worked out just fine. I also am not the biggest fan of blueberries, so I substituted blackberries instead, which are so tasty and in season right now. All of my hard work paid off, and now I am sitting here eating this most tasty morsel with a glass of milk, I am so happy!
Raspberry-Blueberry Pound Cake
Bon Appétit, July 1986
This cake can be prepared a day or two ahead of serving; just wrap it tightly in plastic wrap and store it at room temperature. If you choose to freeze it for future occasions, wrap it in plastic wrap and then seal it in large freezer bag.
It’s an awfully easy way to get a last gasp of summer at any time of year.
5 large eggs
1 2/3 cup granulated sugar
1 ¼ cup (2 ½ sticks) unsalted butter, cut into tablespoon-size pieces, at room temperature, plus a bit more for the pan
2 Tbs kirsch
2 cups plus 8 Tbs cake flour, plus a bit more for the pan
1 tsp baking powder
½ tsp salt
1 cup fresh raspberries
1 cup fresh blueberries
Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl. Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl. Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries. Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top. Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit. Bake until a toothpick or knife inserted in the cake’s center comes out clean, about 1 hour and 25 minutes. Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely. Serve at room temperature, with tea, ice cream, or whipped cream.
*I almost forgot one other substitution I used: I had no kirsch in the house, darn it all, so I used Captain Morgans spiced rum. Tasty! The Captain comes to the rescue once again!
Raspberry-Blueberry Pound Cake
Bon Appétit, July 1986
This cake can be prepared a day or two ahead of serving; just wrap it tightly in plastic wrap and store it at room temperature. If you choose to freeze it for future occasions, wrap it in plastic wrap and then seal it in large freezer bag.
It’s an awfully easy way to get a last gasp of summer at any time of year.
5 large eggs
1 2/3 cup granulated sugar
1 ¼ cup (2 ½ sticks) unsalted butter, cut into tablespoon-size pieces, at room temperature, plus a bit more for the pan
2 Tbs kirsch
2 cups plus 8 Tbs cake flour, plus a bit more for the pan
1 tsp baking powder
½ tsp salt
1 cup fresh raspberries
1 cup fresh blueberries
Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl. Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl. Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries. Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top. Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit. Bake until a toothpick or knife inserted in the cake’s center comes out clean, about 1 hour and 25 minutes. Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely. Serve at room temperature, with tea, ice cream, or whipped cream.
*I almost forgot one other substitution I used: I had no kirsch in the house, darn it all, so I used Captain Morgans spiced rum. Tasty! The Captain comes to the rescue once again!
posted by Crystal | Saturday, September 17, 2005
4 Comments:
I'm really excited for the tea party! I might use it as an excuse to buy something new to wear, that I surely can't afford. But, your tea party is worth it! I have no other choice.
P.S. I change my vote regarding your poll. After reading Krista's moving testimony, I have reconsidered my rash vote.
I want to come to a tea party! Will you bring it to me, come one you guys! I might even be able to make these in my toaster oven. And, good choice on the blackberries, I totally agree-blueberries are not all that.
Dearest Krista-
When we come visit you, we shall sneak many a tea party item past customs. And when we have ours here, we will blow up a picture of your head and tape it to a chair, so it will be like you are here. That sounds a little wierd, but we miss you!
I'd actually feel better knowing that you didn't have a blown up picture of my head there, that's a bit freaky! But a sweet gesture!
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