blueberry vodka soaked bundt cake
I need a fabulous bundt cake recipe that will happily absorb some blueberryvodka/water/sugar syrup mixture. It would be great if could easily add blueberries to the cake itself. I'm intersted in getting a few ideas/substitutions, and trying out a few batches (i have a big bottle of blueberry vodka that i dont forsee myself finishing on myself anytime soon).
If you go to Williams Sonoma's website, they have recipes for bundt cake.
Adding blueberries to the cake batter shouldn't be a problem, particularly if you toss them in a little flour first so that they stay suspended in the batter.
When making your blueberry syrup, keep tasting it. Remember that alcohol burns off at a lower temperature than where water boils, which can work to your advantage if you don't like a "boozy" taste to your syrup.
re: La Dolce Vita
Here's are a couple that may work.
Almond Blueberry Sour Cream Coffeecake
1 (7 ounce) package almond paste, chilled
1 pint blueberries, washed and stemmed
2 tablespoons flour
2 teaspoons grated lemon rind
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons confectioners' sugar for dusting cake
Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
Grate the almond paste into a medium bowl. Add blueberries, flour and lemon rind. Mix well and set aside.
NOTE: It may be easier to mix the berries with the flour and lemon peel only. Then, when layering, place coated berries atop batter followed by pieces of almond paste to more evenly distribute the two.
Sift the flour with the baking powder, baking soda and salt. Set aside.
Beat together the butter and sugar until smooth. Add the eggs, one at a time, beating well between each one. Scrape down the bowl and beat until light and fluffy. Mix in the vanilla. Add the sifted flour to the creamed ingredients, alternately with the sour cream, ending with flour.
Spoon 1/3 of the batter into the Bundt pan and top with one half of the reserved blueberry mixture. Repeat with 1/3 batter, topping with remaining berries and ending with batter. Bake for 45 minutes until cake is a deep golden color and wooden pick inserted near center comes out clean.
Cool on wire rack for 20 minutes. Gently loosen the sides of cake with a thin spatula and invert on the wire rack to finish cooling. Makes one 10-inch Bundt cake.
Blueberry Streusel Coffee Cake
2 3/4 Cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 Cup butter, softened
1 Cup sugar
16 oz. sour cream
2 tsp. pure Vanilla extract
3/4 Cup brown sugar
3/4 Cup chopped walnuts
1 tsp. Cinnamon
2 Cups blueberries floured
Preheat oven to 375û. Grease and flour a 10 inch tube pan or bundt pan. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a separate bowl with an electric mixer cream the butter
and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternately with the sour cream and vanilla. Mix until blended well.
Combine the streusel ingredients except for the blueberries and reserve 1/2 cup. Toss the rest of the streusel with the blueberries. Spread 1/3 of the batter in the pan, top
with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved 1/2 cup streusel topping. Bake 60-65 minutes or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over and remove from pan. Cool for 2 hours.