Читать книгу Peanuts Holiday Cookbook - Weldon Owen - Страница 20

JOSÉ PETERSON’S BUNDT CAKE

2

3

1

4

SPRING & SUMMER TREATS # 31

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons unsalted butter, at

room temperature

1

/

3

cups (11 oz/340 g) sugar

2 large eggs

2 teaspoons pure vanilla extract

1 teaspoon grated lemon zest

¼ cup sour cream

¾ cup milk

2 cups fresh or frozen

blueberries

1 recipe Lemon Icing

(page 119)

Makes 10 servings

Preheat the oven to 350°F. Grease a 10-inch Bundt pan. In a bowl, sift

together the flour, baking powder, and salt.

In a large bowl, using an electric mixer, beat the butter on medium-high

speed until light. Add the sugar and beat until blended.Add the eggs one

at a time, beating well after each addition. Beat in the vanilla and lemon

zest and then the sour cream. Reduce the speed to low and beat the flour

mixture into the butter mixture alternately with the milk, beginning and ending

with the flour mixture. Beat just until combined. The batter will be very thick.

Spoon half of the batter into the prepared pan. Scatter 1 cup of the

blueberries over the batter. Gently press the berries into the batter.

Spoon the remaining batter over the berries and then scatter the

remaining berries over the top, again pressing them gently into the batter.

Bake until a toothpick inserted near the center comes out clean, about 1 hour.

Transfer to a rack and let cool in the pan for 10 minutes. Invert onto the rack

and let cool completely.

Transfer the cake to a plate. Drizzle the icing evenly over the top,

allowing it to run over the sides slightly. Serve immediately, or cover and

store at room temperature for up to 1 day.

Forget about a late-game bunt! Sluggers will swing for the fences on Opening

Day after trying this luscious lemony, blueberry Bundt cake.

INGREDIENTS