Oh, my house smelled so good after I made this cake. I started with the recipe from The Girl Who Ate Everything.
Ingredients:
1 cup butter, softened
2 cups white sugar
2 eggs (room temperature)
1 cup sour cream (room temperature)
1 tsp vanilla extract
1 3/4 cups cake flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cups fresh blueberries (room temperature)
1/2 cup brown sugar (packed)
1 teaspoon ground cinnamon
1/2 cups chopped pecans
confectioners’ sugar for dusting
Instructions:
Move oven rake to center position in oven. Preheat oven to 350 degrees.
Spray Bundt pan with Pam for Baking
Wash and remove stems from blueberries. Drain and let dry on paper towel.
In a small mixing bowl gently whisk together flour, salt, and baking powder.
In a small bowl stir together brown sugar, cinnamon, and pecans
In a large mixing bowl combine butter and white sugar. Beat on medium/medium high speed until mixture is creamy.
Beat one egg at a time into sugar mixture.
Add Vanilla into sugar mixture.
Slowly add flour mixture to sugar mixture; about 1/3 of flour mixture at a time and beat on low speed until combined. Scrap bowl well and beat on medium speed until fully combined.
Stir in sour cream.
Fold Blueberries into batter.
Pour approximately 1/2 of the batter into the Bundt pan.
Sprinkle about 1/2 of the cinnamon/pecan mixture over the batter in the pan.
Gently add the remaining batter to the Bundt pan. Make sure the batter in even in the pan.
Sprinkle the remaining cinnamon/pecan mixture over the batter.
Bake for 50 minutes in the preheated oven.
Check the cake the make sure it is done by sticking a toothpick in the center of the cake. If it comes out clean, the cake is done. If not, continue to bake the cake and check for doneness every 5 minutes.
Cool the cake on a wire rack for 15 minutes. Place a folded dishrag on a countertop and gently tap the Bundt pan on dishrag to loosen. Invert cake on wire rack and let cool completely.
It’s that time again when the baking starts, and the goodies head off to work. I have several Nordic Ware Bundt pans, so this year I wanted to make some Bundt cakes for the baking season. After intense research, I decided to make an Oreo Chocolate Bundt cake. I started with the recipe from Liv for Cake.
Ingredients
Cake
2 1/4 cups cake flour
3/4 cup Hersey Cocoa Powder
1 tsp baking soda
1 tsp salt
1/2 cup milk (room temperature)
1 cup sour cream (room temperature)
1 cup butter (room temperature)
1 1/2 cup granulated sugar
4 large eggs (room temperature)
1 tsp vanilla
12 Oreo cookies broken into chunks
Note: Room Temperature – I place the items on the counter until the butter is soften. The butter should hold it shape but easily dented. It usually takes about an hour obtain room temperature, depending on the temperature of the room and the butter.
Icing
1/2 cup Heavy Whipping Cream
1/2 cup Chocolate Morsels
Powder Sugar (if needed)
1/2 cup of Hershey White Chocolate Morsels
Decorations
6 Oreo cookies crushed into crumbs
30 Oreo whole cookies (Optional)
2 12oz packages of Hershey White Chocolate Morsels (Optional)
Instructions:
The Basics
Move oven rack to the center position
Preheat oven to 325 degrees
Spray Bundt pan with Pam for Baking and dust with cocoa powder
Cake
In a small mixing bowl combine flour, salt, baking soda, and cocoa powder. Whisk together until it takes on a chocolate color and set aside.
In a large mixing bowl combine butter and sugar. Beat on medium-high speed until the mixture is fluffy. If using a hand mixer, scrap side of bowl regularly to make sure all ingredients are combined.
Beat one egg at a time into the butter and sugar mixture, making sure it is thoroughly combined.
Add vanilla to the butter and sugar mixture, making sure it is thoroughly combined.
Add about a third of the flour mixture to the sugar mixture and beat on low until combined.
Add about a third of the milk to the mixture and beat on low until combined.
Add about a third of the sour cream and beat on low until combined.
Repeat step 5 – 7 until all the ingredients (except Oreos) are well blended together.
Pour half of the cake batter evenly into the Bundt pan. Springle the Oreo chunks onto the Bundt pan. Cover the Oreo chunks with the remaining batter.
Make sure the cake batter is spread evenly into the Bundt pan.
Bake for 55 minutes, or until a toothpick inserted unto the cake come out clean.
Cool the cake for 10 minutes. Tap on the Bundt pan to loosen the cake and invert onto a cooling rack.
Cool the cake completely. It will take several hours.
Move the cake to the cake dish for icing and decorating.
Decorating – Optional
As an added bonus, I placed chocolate covered Oreos around the cake before Icing.
Cover a work area with parchment paper to allow Oreos to harden.
Place 12oz of white chocolate morsels in microwave safe bowl and microwave for 30 seconds.
Stir. Microwave for 15 seconds and stir again. Repeat until the morsels are completed melted and creamy (no chunks).
Immediately, dip Oreos into white chocolate and place on parchment paper. Springle with the Oreo crumbs.
Note: I was able to make 15 covered Oreos with one 12oz bag of morsels.
Icing – Chocolate Ganache
Once the cake has cool completed, you can put the Chocolate Ganache on top.
In a microwave safe bowl, place 1/2 cup of Heavy Whipping Cream. Microwave for 1 minute until cream is hot (not boiling).
Add 1/2 cup of chocolate morsels and let sit for 5 minutes.
Stir the mixture until it has the chocolate color. The mixture must be thin enough to pour on the cake, but not runny like water.
Let the mixture sit for another 5 minutes and stir. If mixture is still too thin, keep repeating this step until the mixture is cool.
If the mixture is still not thick enough, add 1 tsp of powder sugar to the mixture, stir well, until the mixture is at the right consistency.
Pour evenly on top of the cake.
Melt 1/2 cup of white chocolate morsel in microwave and drizzle over ganache.
Springle the remaining crushed Oreos over the cake
The report from the office was that the cake was devoured. So, it was probably good.
Sarah Cath's Adventures 