Blueberry Almond Bundt Cake

piątek, 31 stycznia 2014

Blueberry Almond Bundt Cake

Time: 55 mins

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tablespoon grated fresh lemon rind
  • 1 tablespoon lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground almonds
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sour cream
  • 1 1/2 cups fresh blueberries

Directions

  • 1 Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
  • 2 In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
  • 3 Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
  • 4 Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
  • 5 Let cool on rack for 10 minutes. Invert onto rack and let cool.
  • 6 Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
  • 7 Enjoy !

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