I’m kind of in a caramel apple mindset this autumn! I recently posted a recipe for Caramel Apple Oat Squares and now I have another caramel apple recipe to share. I think I like caramel apples so much because of the gooey, buttery caramel and crisp, slightly sweet and tart apples. Yum! What could be better? Maybe nothing. Or maybe this Caramel Apple Coffee Cake. It has yummy bits of caramel and chopped apple, and a sweet, crunchy, brown sugar/oatmeal topping. There’s also some Greek yogurt mixed in the cake batter to make it extra moist. It tastes best served warm, while the caramel bits are still soft and gooey. It makes a sweet autumn breakfast with a hot cup of coffee or tea!Continue reading
I recently made these chocolatey mini bundt cakes for a little birthday celebration and I had promised to post the recipe soon…so here it is! These little brownie cakes are great Continue reading
Sour milk cake may not sound that appetizing, but trust me, it’s a great little snack cake made with something you would otherwise toss, so it’s perfect for those of us who like to Continue reading
I found some blueberries at a really good price at my local market, so it was the perfect time to make this Blueberry Almond Pound Cake! If you like blueberries, you will need to try this–it’s so moist, dense, and rich! You can also use frozen blueberries in this cake, but the baking time will be slightly longer. I prefer using fresh blueberries because the frozen berries tend to give the batter a blue-ish color. The almonds and almond extract give this pound cake a really nice flavor and the glaze adds a little extra sweetness. Serve it for dessert at dinner or at a brunch with coffee or tea.
BLUEBERRY ALMOND POUND CAKE by NancyC
Makes one 10″ bundt cake
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 (8-ounce) block of cream cheese, softened
- 1 teaspoon almond extract
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3/4 cup sliced or coarsely chopped almonds
- 2 cups fresh or frozen blueberries, thawed
- 2 cups powdered sugar
- 3 to 4 Tablespoons Half & Half (light cream), depending on desired consistency
- 1/2 teaspoon almond extract
- 2 Tablespoons sliced or coarsely chopped almonds for garnish (you can lightly toast them if you prefer)
Preheat oven to 350 degrees. Grease and flour a 10″ bundt pan; set aside.
In large bowl, blend butter, cream cheese, almond extract, and sugar until mixture is creamy and fluffy. Add eggs, one at a time, and blend well after each addition.
In a small bowl, combine flour, baking powder and salt. Add flour mixture to creamy mixture and mix well.
Stir in sliced almonds, mixing to evenly distribute in batter and then gently fold in the blueberries and blend evenly into the batter. Spoon batter into prepared bundt pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean or almost clean (do not overtake, or cake will be dry).
Let cake cool in pan for 10 minutes, then remove from pan onto a serving plate (you may need to loosen the edges of the cake from the pan a little with a knife). Let cake cool completely.
While cake is cooling, mix the glaze ingredients and after cake cools, drizzle glaze over the cake. Sprinkle the almonds on top. Makes about 8-10 servings.
Have you been enjoying fresh blueberries this summer too? What kind of blueberry baked goods have you been making lately?