Ready for summer? This easy-to-make bundt cake is perfect for breakfast with family and friends. The combination of blueberries, lemon, Country Crock® and sour cream makes for a deliciously moist cake!
This is a really popular cake. Easy to make with just a little time.
* FOR THE CAKE:
* 5-⅓ ounces, weight Cake Flour, Sifted
* 1-½ teaspoon Baking Powder
* 2-⅔ ounces, weight Butter
* 6 whole Eggs, Separated
* 7 ounces, weight Sugar
* 1 teaspoon Vanilla
* FOR THE SUGAR SYRUP:
* ½ cups Sugar
* ½ cups Water
For the cake:
Sift the flour and baking powder into a bowl three times. Set aside.
Melt the butter in a small pan over low heat. Once melted, remove from heat and let cool. Set aside.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks into the whites mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the cake batter into a 9-inch bundt shaped cake pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 25 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back.
Remove the cake from the oven and let cool .
For the syrup, add sugar and water into a heavy-bottomed pan and heat over low heat to 105C degrees. Use a candy thermometer. The sugar should dissolve and the mixture should thicken to syrup consistency. Let cool.
Next place the cake on a serving plate and pour sugar syrup over the center of the cake. Let cool. Serve and enjoy.
Want a savory and boozy dessert t that won’t pack on the pounds? Try these mini Bundt cakes by Jenny Engel and Heather Goldberg, owners and chefs of a gourmet vegan food company, Spork Foods, in Los Angeles.Click here for more guilt-free party recipes.
Chocolate cake can also be healthy if you know the right ingredient swaps. By simply adding vegetables to the mix, you can cut down on added fat and sugar while boosting the fiber and nutrient content of the dessert. — Erin Palinski-Wade, RD, CDE, author of Belly Fat Diet For Dummies.
Culinary Content Network blogger Desserts Required has loads of ideas for the finale of your Thanksgiving meal. We found this one to be particularly sweet and seasonal. "My Pumpkin Bundt Cake with Caramel Sauce makes a lovely addition to the Thanksgiving feast. The cinnamon, ginger, and cloves complement the pumpkin perfectly and the caramel sauce is deliciously decadent."