Thursday, May 14, 2015

Blueberry Almond Cake Ring


I usually stick with blueberry muffins during booberry season (best recipe here), but decided to try out my new Simax glass cake pan, so I baked a cake instead (what else is new?).

Once you go glass, you will never go back......this is test tube quality glass, not Pyrex thickness.
There is something magical about this pan.
The cake baked up perfectly, with just the right amount of crumb ratio to cake moistness, and no sticking!


I am trying to dump all of my non-stick chemically coated pans (not that I had many to begin with).

This recipe is my own, made up on the fly, and I am very pleased with myself, if I do say so.

I made a buttermilk mixture with yogurt, whole milk and lemon juice, so do your own thing, either yogurt or buttermilk, or both. I like to confuse you.


Blueberry Almond Cake Ring:

1 1/4 cup sugar
1/2 cup almond meal (ground almonds)
2 tsp baking powder
1 1/4 cup flour
1/2 tsp salt
1/2 cup olive oil
3 eggs
1/2 tsp almond extract
zest of a lemon
1 cup of buttermilk or plain Greek yogurt (I mixed them both!)
small container of blueberries

Preheat oven to 350F.

Mix dry ingredients together, then wet......basic cake instructions.

Add in blueberries, being careful not to break them in the batter.

Grease a loaf pan or ring cake pan (I used a glass pan here) with a lot of butter.
Pour batter in and bake about 40-50 minutes until puffed and golden.

Let rest in pan 10 minutes before unmolding.

I made an icing with confectioners sugar, almonds, a tbsp of milk and some lemon juice.

This is one beautiful springtime cake!


xo

10 comments:

Katie C. said...

Interesting looking pan. Do you have to change the oven temperature to compensate for the glass?

Katie C. said...

Um, I think you forgot to indicate the oven temperature?

Stacey Snacks said...

oops, sorry about that.
350F. It doesn't get hotter like a Pyrex glass pan.

Thanks for letting me know. I will edit now.

Anonymous said...

Hi Stacey!
This cake looks delicious and beautiful! Cant wait to try it. What is the brand of that cake pan??

Thanks,
Michele

Stacey Snacks said...

Michele,
The link to the pan is in the post......
click on the link.

Thanks,
Stacey

Jane C said...

Does the glass make for easier removal of the cake? I have my original tube pan (from my Mom) ... but now I think I may need to buy a glass tube pan! I mean - WHY NOT?

Emily said...

I'm with Jane C, I'm thinking I need a new pan!
The recipe looks wonderful AND give me an excuse to buy something cool for the kitchen. YES!!!!

Ciao Chow Linda said...

I want to try this recipe. I love the almonds and glaze on top. But I don't think I can find room for one more piece of kitchen equipment, nice as that pan is.

Sherry Klusman said...

Food for thought here. I have the Pyrex glass one and haven't used it yet. Would you recommend lowering the temperature to 325 to bake this blueberry cake? What makes your test tube glass better? Thinner glass maybe?

Stacey Snacks said...

Sherry,
No, I would not use a Pyrex glass pan to bake this cake, it will turn out too dry.....just use a regular ring pan.

The Simax glass is super thin, like a test tube, and for some reason, the baked goods come out great......Pyrex is too thick, and will get too hot for this cake. Save the Pyrex for casseroles, or pies, etc.

Stacey