Here is a fun life lesson:
If a recipe calls for a springform pan, a cheap tinfoil pie pan does not make a good substitute.
JEGs and I went to a dinner party on Saturday night, and we were in charge of bringing a dessert. We found this great recipe for a Blueberry-Poppy Seed Brunch Cake in a magazine called Simple&Delicious, so we decided to try it.
Here is the picture from the magazine:
...and here is our interpretation of it.
One big ass blueberry muffin type thing. We stopped at Giant to score some last minute ingredients, and they did not have a springform pan. We decided that we didn't have enough time to pop into Target (even though I
loathe thee) so we grabbed some 9 inch baking tins.
They are not the same thing. At all.
Within minutes we had a bubbling, blueberry, cakey mess in our oven.
The good news is it still tasted awesome! It was a huge hit at the party, and was completely gone by the end of the night!
In case you are interested, here is the recipe:
Blueberry- Poppy Seed Brunch Cake
Prep: 15 minutes. Bake: 50 minutes + cooling
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1/2 cup butter, softened
2/3 cup sugar
1 egg
2 teaspoons grated lemon peel
1 1/2 cups of all purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
TOPPING:
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen unsweetened blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
In a small mixing bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Stir in lemon peel.
Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9 inch springform pan (again... baking tin won't cut it.)
For topping, in a small bowl, combine the sugar, flour and nutmeg; stir gently in blueberries until coated.
Sprinkle over batter. Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.
Meanwhile, in a small bowl, whisk confectioners' sugar an milk until smooth; drizzle over cake. Refrigerate leftovers.
Bon apetite!
Always & Forever,
ME