hampir tak ada masa langsung utk ngadap pc!
ada 2,3 biskut raya yg tak tak sempat posing..
makanya.. langsung tak register dlm blog ni :(
dan sememangnya oven saya bercuti lama..
saya tekad utk habiskan kek2 yg ada
sebelum mula operasi kembali..
kebetulan..
saya perlu habiskan sour cream dalam peti ais..
due-datenya.. 2hari lepas!!
tapi mengikut pengalaman lalu..
ia masih boleh digunapakai.
resepi ini guna 2cwn sour cream
just nice. walaupun cuma cukup 1 1/2cwn saja..
saya tambah 1/2cwn dgn buttermilk (susu+cuka)
manakala fillingnya saya tak ikut langsung!
cuma letak inti blueberry saja..
yang juga semakin menghampiri due date
sebetulnya kek ni ditukar nama saja..
jadi almost-due-date cake!
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| bahagia tgk bentuk yg indah itu! |
resepi asal: alpineberry
c&p resepi directly:
Cake:
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 ounces (1 1/2 sticks) unsalted butter, softened at room temp
1 1/4 cups granulated sugar <-- saya reduce guna 1cup only
3 large eggs, at room temp
2 cups sour cream
Filling: <-- i only use 1/2cup of blueberry fillings
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tbsp unsweetened cocoa powder (either natural or Dutch-processed)
1 tsp ground cinnamon
10 to 12 ounces pitted cherries (fresh or frozen)
Preheat oven to 350F. Butter and flour or spray a 9- to 10- inch Bundt pan.
Sift together flour, baking powder, baking soda, and salt. Set aside dry ingredients.
In the bowl of stand mixer, cream the butter and sugar on medium speed until light and fluffy about 5 minutes. Add eggs one at a time and scraping down the sides of the bowl as needed.
On low speed, in 3 additions of each, mix in the dry ingredients and sour cream, alternating the dry and wet ingredients until ingredients are just blended. Be careful not to over mix batter.
Make the filling by mixing the sugars, cocoa powder and cinnamon in a medium bowl.
Scoop in 1 ½ cups cake batter into your prepared Bundt pan and spread evenly to cover the bottom. Sprinkle one-third of the filling and scatter one-third of the cherries over the filling. Scoop in 2 cups cake batter and spread evenly. Sprinkle one-third of the filling and scatter one-third of the cherries over the filling. Scoop in 2 cups of cake batter and spread evenly. Sprinkle the rest of the filling and cherries. Add the rest of the cake batter and spread evenly over the cherries.
Bake for 50-60 minutes at 350F until a cake test inserted in the middle comes out clean. Allow cake to cool in pan for 30 minutes, then invert onto a cooling rack, remove pan and let cool completely before serving.
verdict:
sebab dah reduce gula.. kek memang tak manis lgsg!
tp tetap sedap.. mungkin sebab ada blueberry filling tu??
tekstur kek lembut tapi berat (lembab)..
disaluti kerak/ kulit luar yg agak garing..
saya suka!
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