Blueberry cake?
7 years ago
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The Good Life
Comments (5)Easy to do. King Arthur flour sells a packaged French sour dough culture that looks like regular granulated yeast. To make a batch for bread and storage, you start off with a working culture or a new packet of sour dough wild yeast. Mix with bread flour and just enough water to give you a very thick paste, I make a big batch with about 3-4 cups of flour. Its OK if its lumpy. Never add anything to the starter, no salt, sugar, milk, or anything else. I like to start mine (a totally new batch) with whole wheat white flour and once it works for about two days in a temp at about 75 to 85 degrees, you can spoon out a little onto plastic wrap, spread it out, and allow it to air dry out a few days. Also, a cup of the starter paste should be stored in the fridge in an air tight container. I mix a bit of both types with a couple of cups of bread flour and use filtered water without any chlorine or minerals. Its allowed to work for a couple of days. I like my breads to be mostly the sour dough mixture, so I usually make a bigger batch so only a little more flour is needed for it to become a bread dough. The dried starter culture is stored wrapped in plastic in the freezer. After a few months, the one in the fridge will have a strong booze smell (hooch) and it needs to me mixed with flour and some warm water to get it working again. Sometimes the alcohol will kill off the yeast, but if you pour off the floating hooch and use the paste below it, that should start working soon. If it doesn't start bubbling within 24 hours, add a bit of the dried/frozen flakes. As a really sour taste, add sour cream to the dough and that will give it a bit of fat and a LOT more sour taste!...See MorePlum jam with cake, how to pull it off?
Comments (13)I have made jam cake, though it's been a while. AFAIK, it's an old Southern recipe, almost a pioneer recipe. It's one of my "go-to's" for excess jams or jam's that have been on the shelf a little longer than I like. My Southern Heritage Cakes cookbook has a Heritage Jam Cake, which uses grape jam and a fruit filling between the layers; a Blackberry Jam Cake with a powdered sugar glaze over a 10" bundt; and a Church Jam Cake with strawberry jam and an Eggnog Icing with 1/4 cup of bourbon (rather funny for a "church" cake - someone had a sense of humor). There are tons of jam cake recipes out there. You don't have to use the one I've linked to. You might want to do a search and see what else is out there. Some are akin to fruitcakes. In fact, my mother's old dark fruitcake calls for plum butter as one of the ingredients (along with a good amount of whiskey). Honestly, I've never had a problem with boiling over as the previous poster described. But we may have used different recipes or it may be a difference of ovens or pans. I see it as basically a moist spice cake which falls into the carrot cake or applesauce cake class. It only has 1 tsp. soda as the leavening, so I'm not seeing where the boiling up would come from as long as the pan has sufficient capacity to allow for a reasonable rise. A 10" springform is 12 cups, so again, that's the same as two 9-inch pans. But you could certainly use less batter to be more conservative and then bake the excess as cupcakes. Or do one 9" pan to frost for company and the remainder as cupcakes. I have to admit you have me on the pectin. I don't normally use it except for pepper jelly. If I were to guess, I'd speculate that pectin, like lecithin, will inhibit aging and staleness (which is not a bad thing). It may change the texture slightly, but since this is a heavier moister type of cake anyway, I doubt it will be an issue. I do think, though, that unless your plum jam is quite tart, you could cut back the sugar by 1/2 cup or so. (If you like the recipe you might try cutting more on a future baking try, but for now that could be a good start.) I wouldn't thin with more brandy. I'd just use water to get the plum jam to a "normal" texture. It's cheaper, it will do the job and have no additional effect on the flavor. In fact, you might be able to salvage that jam for other uses by stirring in a warm Tablespoon of water per 8 oz. jar or by gently warming the jam in the microwave on low and stirring in water, however much is needed. It can't do any harm and may counteract some of the rubberiness. [Not that I've ever had to salvage a jam experiment gone wrong, LOL.] Carol...See MoreRECIPE: The best Blueberry cake
Comments (4)I want to note that frozen berries can be used in this cake. With folding in the berries dont be too hard on them as they will bleach the blue in the batter and does not look so good when cake is sliced. I usually buy the 8 oz package of cream cheese and split it in half for the frosting. I just freeze the rest until the next time....See MoreAnn_t's Blueberry Upside Down Cake substituting Pineapple
Comments (4)The link to Ann's recipe also has a recipe for Pineapple upside down cake. This reminds me that I need to buy more brown sugar, as I am almost out but do not generally go through it very quickly. The Blueberry version looks good and easy, and I want to try that, especially since blueberries are inexpensive now. I'll have to check on fresh pineapples as well. I have a bunch of pineapple plants in my yard but it will be some time before I get pineapples from them again - they are slow growers....See More
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7 years agoFor fun, make some blueberry cupcakes maybe? I did blueberry cupcakes with lemon butter cream frosting a couple of summers ago. I also did lemon cupcakes with blackberry frosting. I have a pic of that experiment, they were VERY good.
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- 7 years ago
Blueberry Muffins (or cake) Jordan Marsh’s recipe
IIRC, I baked these in a 6-tin because it was a hot day and I wanted to bake them outdoors so that Iwould avoid heating up the kitchen & house.
This batter is thick, the berries don’t sink to the bottom, even with a cake. I do not wash or wet them; nor do I flour them. I found them into the batter just before I fill the tins or cake pan.
Norar, what did you decide to bake for your grandson? Maybe you chose both carrot and blueberry cakes!? I’d go for that.
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7 years agoFWIW, BraveTart, Stella Parks, did an experiment on tossing the berries in flour to keep them from sinking to the bottom. Her conclusion was that it made no difference. Her advice was to withhold the berries, fill the muffin tins with a dollop of plain batter, mix the berries into the remaining batter, then finish filling the tins.
This is her picture of her experiment. The muffins on the left have berries that were tossed in flour; the muffins on the right have berries that were mixed in without the flour toss; the muffins in the middle were made with the dollop of plain batter on the bottom.
https://www.seriouseats.com/2016/07/how-to-stop-blueberries-from-sinking-muffin-baking.html
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