Bundt in the Oven

Bundt in the Oven

Morning Cake Snobs... I've got a BUNDT in the oven for you today! I baked a blueberry cream cheese pound cake for a volunteers meeting for the food festival Gefiltefest (in May.) Here I am debuting my new apron, a birthday present with my sister "posing" behind me!

Queen of the kitchen and the Jester!
Queen of the kitchen and the Jester!

And here is the real star of the show, Blueberry Bundt cake with a white chocolate topping:

My Bundt Baby
My Bundt Baby

This is a fairly simple recipe, and the reward is just great!

How can you resist a slice?
How can you resist a slice?

Recipe:

  • 340g unsalted butter
  • 8 oz cream cheese (one normal sized packet of Philadelphia)
  • 600g sugar
  • 6 large eggs
  • 1 tsp vanilla bean paste
  • 390g plain flour
  • Pinch of salt
  • Blueberries, about a bowlful
  • 250g white chocolate (optional - for the topping)

Method:

  • Cream together butter and cream cheese until fluffy.
  • Add in sugar and mix until well incorporated.
  • Add in eggs one at a time until all are incorporated fully.
  • Add in vanilla and salt.
  • Sift in flour and mix well.
  • Coat your blueberries in some flour and stir them into the batter.
  • Butter and flour your Bundt pan, or use cake release spray (I used the latter.)
  • Pour mixture into your pan and bake on 160oC for approximately 1 hr and 15 mins.
  • Check cake is done by inserting a skewer.
  • Leave to cool on a drying rack, leaving the Bundt in the pan.
  • Once cooled, flip on your drying rack.
  • Melt white chocolate in bain marie and pour liberally over the top. Once this has hardened, SERVE!
Leave to cool in the pan
Leave to cool in the pan
Drizzled chocolate
Drizzled chocolate

This is perfect paired with a cup of tea, and served after dinner or as part of a tea!

*Recipe adapted from Martha Stewart.
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