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Roundup: Nonnie’s Blueberry Buckle

August 30, 2015 by Sheri

This one was a winner (hard to go wrong with blueberry cake)!

Filed Under: Baked Occasions, Roundup Tagged With: blueberries, cake, fruit, occasions

Leave Your Links: Nonnie’s Blueberry Buckle

August 29, 2015 by Sheri

Leave ’em here, let’s hear it for blueberries!

Filed Under: Baked Occasions, Leave Your Links Tagged With: blueberries, cake, fruit, occasions

In the Oven: Nonnie’s Blueberry Buckle

August 18, 2015 by Littlebakerbunny

Next up — we’re celebrating blueberries with Nonnie’s Blueberry Buckle!

Posting Date is August 30!

Nonnie’s Blueberry Buckle
Author: Matt Lewis & Renato Poliafito
Serves: 12 generous servings
Ingredients
  • For the Blueberry Cake
  • 1½ cups (170 g) all-purpose flour
  • 1½ cups (170 g) cake flour
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¾ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • 1 cup plus 2 tablespoons (225 g) granulated sugar
  • ¼ cup plus 2 tablespoons (90 ml) canola oil
  • 2 ounces (½ stick/55 g) unsalted butter, softened
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon (about 1 tablespoon)
  • ¼ cup (60 ml) heavy cream
  • ½ cup (115 g) sour cream
  • 4 cups (14 ounces/395 g) fresh blueberries
  • For the Cinnamon Topping
  • ¾ cup (165 g) firmly packed dark brown sugar
  • 1⁄3 cup (40 g) all-purpose flour
  • 1⁄3 cup (40 g) cake flour
  • ¾ teaspoon ground cinnamon
  • 3 ounces (¾ stick/85 g) unsalted butter, melted and cooled slightly
Instructions
Make the Blueberry Cake
  1. Preheat the oven to 375°F (190°C). Generously spray the inside of a 10-cup (2.4-L) tube pan with a removable bottom with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour. (You can make this cake in a tube pan without a removable bottom or a 12-cup Bundt pan; just make sure it is extra well greased.) If you want to ensure supersimple removal, you can cut out a ring of parchment paper to fit into the bottom of the pan.
  2. In a large bowl, whisk together both flours, the baking powder, salt, ginger, and baking soda. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the sugar, oil, and butter on medium speed until light and fluffy, 3 to 4 minutes. Add the egg and egg yolk and beat until incorporated. Scrape down the sides and bottom of the bowl, add the vanilla and lemon zest, and beat again for 10 seconds.
  4. Measure out the cream into a glass measuring cup. Add the sour cream and whisk until combined. Add the flour mixture to the sugar mixture in the standing mixer in three parts, alternating with the cream mixture, beginning and ending with the flour mixture; beat at medium speed after each addition until incorporated, 10 to 15 seconds.
  5. Using a rubber spatula, fold the blueberries into the batter, which will be very thick, and transfer the batter to the prepared pan. Smooth the top with an offset spatula and prepare the topping.
Make the Cinnamon Topping
  1. In a large bowl, whisk together the brown sugar, both flours, and cinnamon (do not worry if large pieces of the sugar remain). Drizzle the butter over the mixture and use your very clean hands to pick up the mixture, squeeze it in your fist, and let the mixture fall back into the bowl, repeating until the topping comes together.
  2. Pinch off chunks of the topping and drop them over the top of the buckle batter. Use all of the topping and cover the batter completely.
  3. Bake the cake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 50 to 60 minutes. Set the pan on a wire rack to cool for at least 20 minutes. Loosen the cake from the sides of the pan with a paring knife, then push the bottom of the pan up to release the cake. Use the knife to loosen and remove the cake from the bottom of the pan, then cool completely, topping side up, on a cooling rack.
Notes
[i]How to store[/i]: The cake can be stored, tightly covered, at room temperature for up to 3 days.
3.3.3077

 

Filed Under: Baked Occasions, In the Oven Tagged With: blueberries, cake, fruit, occasions

Roundup: Bananas Foster Fritters

January 13, 2013 by susan



Filed Under: Baked Explorations, Roundup Tagged With: explorations, fruit

Bananas Foster Fritters ~ Leave Your Links

January 12, 2013 by susan

How did you like this unique treat?

Filed Under: Baked Explorations, Leave Your Links Tagged With: explorations, fruit

In the Oven: Bananas Foster Fritters

January 7, 2013 by bourbonnatrix

Up next on the Baked schedule… Bananas Foster Fritters! Posting date is Janauary 13. Enjoy!

 

Bananas Foster Fritters from Baked Explorations

For the Rum Dipping Sauce

4 tablespoons (1/2 stick) unsalted butter, cut into 1 inch cubes
1/3 cup firmly packed dark brown sugar
1/3 cup heavy cream
1 teaspoon banana liqueur (or pure vanilla extract)
2 Tablespoons dark rum
Pinch cinnamon (optional)

For the Fritter Dough

1 1/4 cups all purpose flour, plus  more if needed
3 tablespoons firmly packed dark brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon cinnamon
3 medium ripe bananas
1 tablespoon dark rum
1 teaspoon banana liqueur or pure vanilla extract
1 tablespoon unsalted butter, melted and cooled
Vegetable oil for frying
1/4 cup confectioners sugar

Make the rum dipping sauce
In a medium saucepan over medium heat, stir the butter and sugar together until smooth. Add the cream and bring to a boil. Remove the pan from the heat and stir in the liqueur, rum and cinnamon if using. Set aside until serving time. (The sauce can be made ahead. Allow it to cool, then cover it tightly in plastic wrap and refrigerate. Rewarm it over low heat in a saucepan or microwave it in short 15 second blasts before serving).

Make the fritter dough
In a large bowl, whisk together flour, brown sugar, baking powder, salt, allspice, and 1/2 teaspoon of the cinnamon. Use your hands to rub the chunks of sugar into the flour mixture and whisk again (it is ok to have a few chunky sugar pieces remaining).

In another large bowl, mash the bananas with your hands or a heavy spoon and stir in the rum, liqueur and butter.

Use a rubber spatula to fold the dry ingredients into the banana mixture. The mix should look wet, but it should hold its shape when scooped into a small ball. If dough is too thin, keep folding in flour 1 tablespoon at a time until it stiffens up. Refrigerate the dough while the frying oil heats up and you prepare the sugar topping.

Pour enough oil into a deep skillet to fill it 3/4 inch to 1 inch deep. Slowly heat the oil over medium-high heat until it registers 375 degrees F on a deep-frying thermometer.

While the oil heats, in a small bowl, whisk together the confectioner’s sugar and remaining 1/2 teaspoon cinnamon. Set aside.

Fry the fritters
Line a plate with double layer of paper towels and set it near your work area.

Using a small spatula and a small spoon, two spoons, or an ice cream scoop with a release mechanism, drop heaping spoonfuls of dough into the oil. Do not crowd the skillet. Cook until the fritters have browned on one side, 2 to 3 minutes. Using a slotted spoon or tongs, turn them over to cook for another 2 minutes or until browned. Do not overcook or burn the fritters. Use the slotted spoon to transfer the fritters to the prepared plate and continue frying dough until finished.

Place the fritters on a serving plate and sift the cinnamon sugar over them. Serve immediately with rum dipping sauce.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Filed Under: Baked Explorations, In the Oven Tagged With: explorations, fruit

Roundup: Simple Blueberry Parfaits

July 16, 2012 by Sheri

A small group this week – but I hope more people get to try them soon, because they’re really good. And our rogue baker this week perfected the Mississippi Mud Cake – beautiful!



Filed Under: Baked Explorations, Roundup Tagged With: explorations, fruit

Leave Your Link: Simple Blueberry Parfaits!

July 14, 2012 by susan

What did you think?

Filed Under: Baked Explorations, Leave Your Links Tagged With: explorations, fruit

In the Oven: Simple Blueberry Parfaits

July 2, 2012 by Sheri

A simple, refreshing summer dessert! And no pudding this week. :) Posting date is July 15.

Simple Blueberry Parfaits
recipe source: Baked Explorations by Matt Lewis and Renato Poliafito, p. 186
serves: 4

INGREDIENTS

4 to 6 ounces vanilla wafers, depending on how thick you want to make your wafer layer
2 1/2 cups fresh blueberries
1/4 cup Grand Marnier
1 teaspoon orange juice
3/4 cup heavy cream
1 teaspoon confectioners’ sugar, sifted
Freshly grated zest of 1 orange for garnish

INSTRUCTIONS

Choose four clear, wide-mouthed glasses for serving. Put the vanilla wafers in a food processor and pulse them into coarse crumbs.

In a small saucepan, combine 1 1/4 cups of the blueberries and the Grand Marnier. Cook over medium heat until the blueberries break down, about 5 minutes. Let them cool to room temperature. (If you’re in a hurry, put the mixture in the refrigerator to cool it quickly.)

In the bowl of a standing mixer fitted with the whisk attachment, whip the cream on medium speed for 1 minute. Sprinkle the confectioners’ sugar over the cream, turn the mixer to high, and beat until soft peaks form.

Add 3/4 cup of the fresh blueberries and the orange juice to the room-temperature blueberry syrup and stir until combined.

Sprinkle about a tablespoon of the crumbled vanilla wafers to cover the bottom of each glass, top with a heaping tablespoonful of the blueberry mixture, then top that with a dollop of whipped cream. Continue to layer until you fill
the glasses or until you run out of ingredients. Garnish with the remaining 1/2 cup blueberries and finish each parfait with a sprinkle of orange zest. Serve immediately.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Filed Under: Baked Explorations, In the Oven Tagged With: explorations, fruit

Roundup: Srawberry Jell-O Salad

June 3, 2012 by Sheri

A few brave souls made this Jell-O salad!



Filed Under: Baked Explorations, Roundup Tagged With: explorations, fruit

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