Wednesday, February 3, 2010

Blueberry Poppy Seed Brunch Cake

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
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
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen unsweetened blueberries
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,


Kate said...

Oooh! Thank you! I might give it a (cautious) try!

Danielle and Clint said...

LOL! It still looks yummy!! I'm glad it was a hit.

Shannon said...

Nomnomnom, i wanna shove my face in it.

I don't "do" springform pan desserts. Any pan that requires me to do extra work isn't for me. I'll stick with a 9 x 13 pyrex thankyouverymuch.

JEGs said...

Ill weigh in since it was technically my experiment gone wonky. The spring pans would def made this easier. I decided last minute to put something under the pie while in the oven, and good thing we did. LB and I had some nice finger sized chunks of cake to eat when it was done and we trimmed the sides haha.

But...the tin foil pans werent a total failure. Only a little spilled over. If you are going to try this in a tin pie pan...try to bend the edges up all the way around. Basically make it taller so the cake will be able to rise without overflowing. It only needs a little more for it to stay contained, so if you bend the edges up, it should hold. It wont look pretty, but who cares as long as it tastes good!

The directions also say to mix blue berries with dry ingredients until coated. I couldnt figure out how dry blue berries were going to get coated in dry ingredients. So I mashed them a tiny bit to get some juices mixing. Seemed to work, but dont go overboard.

I have a feeling we'll be making this again!!