|Pound Cake with Blueberry Filling|
I may be aging myself here, but I clearly remember when Bundt cakes became the rage. I have no clue where my mom got her pan from, but once she had it in her possession, I don’t think the oven ever turned off. And, if I remember correctly there was a little Bundt cookbook that came along with the pan, because somehow, my mother had all of these crazy recipes with names like Tunnel of Love (cherry cream cheese filling) and Chocolate Dream (chocolate filling, chocolate chips and chocolate frosting).
Whenever my brother and I talk about my mom’s baking, we catalog it by whichever craze she happened to be fixated on at the time. I really loved it when she was in the throes of her cupcake craze, but her Bundt cake craze came in at a close second. Bundt cakes tend to be denser cakes, so the slices are easily portable and since they’re usually glazed and not frosted, you need not worry about frosting ‘squish’ as you do with transporting a cupcake.
There are only two drawbacks to making a Bundt cake: you need a specially made pan and because the pan is larger and requires more batter, the cakes take longer to bake. Due to the longer baking time, they are not the ideal summer cake, but yesterday proved to be a most temperate day and there was a heaping bowl of blueberries staring me down every time I opened the refrigerator, so I decided to bake an Ode to Summer Bundt cake filled with a thick blueberry and cinnamon filling, iced with an almond glaze and finished with a scattering of toasted pecans.
2 boxes yellow cake mix
1/2 cup sugar
1/2 cup vegetable oil
1 stick butter, melted
1 1/2 cups of sourcream
1 tablespoon frozen lemonade concentrate
1 pound fresh blueberries
1/4 cup of flour
1/4 cup of brown sugar
1 teaspoon cinnamon
1. Mix together cake mix, sugar, melted butter, oil and sour cream until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Add lemonade concentrate.
4. Butter and flour a Bundt pan and pour batter into pan.
5. In a separate bowl, combine blueberries with flour, brown sugar and cinnamon.
6. Pour blueberry mixture on top of batter and push down with a spoon.
7. Bake at 375 degrees for 75 to 90 minutes or until wooden skewer comes out clean.
8. Remove from oven and place on a wire rack for 20 minutes.
9. Gently loosen cake from pan with a knife tip and place cake pan in the refrigerator for an additional 15 minutes.
10. Position a rack over the cake pan and invert the cake.
11. When the cake is completely cool, galze.
In a large glass measuring cup, melt 2 tablespoons of butter. Stir in 1/2 cup of powdered sugar and a teaspoon of almond extract. Mix until smooth. Return to the microwave and heat for 15 seconds. Pour glaze over cake and immediately top with toasted pecans.