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50 APRIL/MAY 2020 TASTEOFHOME.COM
Blueberries & Cream
Coffee Cake
This cake is so delicious—and easy!
We love it for breakfast or dessert.
—Susan Ober, Franconia, NH
Prep: 20 min. • Bake: 55 min. + cooling
Makes: 12 ser vings
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
1 ³₄ cups all-purpose flour
1 tsp. baking powder
¹₄ tsp. salt
1 cup sour cream
1 cup fresh or frozen
unsweetened blueberries
¹₂ cup packed brown sugar
¹₂ cup chopped pecans, optional
1 tsp. ground cinnamon
1 Tbsp. confectioners’ sugar
- In a large bowl, cream butter and
sugar until fluffy, about 5 minutes.
Add eggs, 1 at a time, beating well
after each addition. Beat in vanilla.
Combine flour, baking powder and
salt; add to the creamed mixture
alternately with sour cream. Fold
in blueberries. - Spoon half of batter into a greased
and floured 10-in. fluted tube pan.
In a bowl, combine the brown sugar,
pecans if desired, and cinnamon.
Sprinkle half over the batter. Top
with remaining batter; sprinkle with
remaining brown sugar mixture.
Cut through batter with a knife to
swirl the brown sugar mixture. - Bake at 350° for 55-60 minutes or
until a toothpick inserted near center
comes out clean. Cool 10 minutes;
remove from pan to a wire rack to
cool completely. Just before ser ving,
dust with confectioners’ sugar.
NOTE If using frozen blueberries, use
without thawing to avoid discoloring
the batter.
1 SLICE 428 cal., 20g fat (12g sat. fat),
76mg chol., 233mg sod., 60g carb.
(45g sugars, 1g fiber), 4g pro.
Cherry Chocolate
Marble Cake
Cherries and chocolate complement
each other perfectly in this cake. The
marbled effect is easily achieved by
layering the two contrasting batters.
—Sandra Campbell, Chase Mills, NY
Prep: 20 min.
Bake: 1 ¹₄ hours + cooling
Makes: 12 ser vings
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
6 Tbsp. maraschino cherry juice
6 Tbsp. water
1 tsp. almond extract
3 ³₄ cups all-purpose flour
2 ¹₄ tsp. baking soda
³₄ tsp. salt
1 ¹₂ cups sour cream
³₄ cup chopped maraschino
cherries, drained
³₄ cup chopped walnuts, toasted
3 oz. unsweetened
chocolate, melted
Confectioners’ sugar, optional
- In a large bowl, cream butter and
sugar until light and fluffy, about
5 minutes. Add eggs, 1 at a time,
beating well after each addition.
Add cherry juice, water and extract;
mix well. Combine flour, baking soda
and salt; add to creamed mixture
alternately with sour cream. - Divide batter in half. To 1 portion,
add cherries and walnuts; mix well.
To the second portion, add chocolate;
mix well. Spoon half the cherry
mixture into a greased and floured
10-in. fluted tube pan. Cover with half
the chocolate mixture. Repeat layers. - Bake at 350° until a toothpick
inserted near the center comes out
clean, about 1¹ ₄ hours. Cool for
15 minutes; remove from pan to a
wire rack to cool completely. Dust
with confectioners’ sugar if desired.
1 SLICE 606 cal., 31g fat (16g sat. fat),
94mg chol., 544mg sod., 74g carb.
(39g sugars, 3g fiber), 9g pro.
A Brief Bundt History
1946: H. David
Dalquist Sr. founds
the company we
know today as
Nordic Ware.
1949: A Minnesota Jewish women’s
group asks Dalquist to make a pan
with a hole in the center so they can
make “bund” cakes. (“Bund” means
“gathering” in German.)
1966: Ella Helfrich of Houston,
Texas, submits her Tunnel of Fudge
cake, made in a Bundt pan, to the
Pillsbury Bake-Off. She wins sec-
ond prize. A Bundt craze is born.
IT’S ALL
ABOUT THE PAN
No Bundts about it, these special
pans create centerpiece-worthy
desserts every time.
Our Lemon Lover’s
Pound Cake and
Jelly Doughnut Cake
go classic in this pan.
ORIGINAL
PROCAST
BUNDT PAN
$40
The Cherry Chocolate
Marble Cake gets the
royal treatment.
CROWN
BUNDT PAN
$50
This pan produced
the petals on our
Banana Pound Cake.
MAGNOLIA
BUNDT PAN
$45
This pan made our
Blueberries & Cream
Coffee Cake look
bloomin’ beautiful.
BLOSSOM
BUNDT PAN
$40
ALL BUNDT PANS AVAILABLE
AT NORDICWARE.COM