2020-04-01 Taste of Home

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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 ³₄ cups all-purpose flour

1 tsp. baking powder

¹₄ tsp. salt

1 cup sour cream

1 cup fresh or frozen

unsweetened blueberries

¹₂ cup packed brown sugar

¹₂ cup chopped pecans, optional

1 tsp. ground cinnamon

1 Tbsp. confectioners’ sugar

1. 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.


2. 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.


3. 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 ¹₄ 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 ³₄ cups all-purpose flour

2 ¹₄ tsp. baking soda

³₄ tsp. salt

1 ¹₂ cups sour cream

³₄ cup chopped maraschino

cherries, drained

³₄ cup chopped walnuts, toasted

3 oz. unsweetened

chocolate, melted

Confectioners’ sugar, optional

1. 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.


2. 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.


3. 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