Friday, September 4, 2009

Blueberry Molasses Cake

I got this recipe from an amazing website called that Heidi Swanson runs. (She wrote a fantastic cookbook called Super Natural Cooking) She had found a recipe for blueberry molasses cake in an old Gourmet magazine from 1974. She adjusted it a bit and made it a bit healthier. I followed her recipe exactly except I used rice milk instead of regular milk and it turned out great. I used blueberries that weren't very sweet which accentuated the molasses, which I don't necessarily think is a bad thing. It gave the cake a subtle mellow sweetness, with a hint of smokiness. Lovely. 
Here's the recipe: 
1 cup plus 2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1/2 teaspoon cider vinegar
5 tablespoons milk (divided)
1/2 cup unsulphered molasses
2 large eggs, lightly beaten
3 tablespoons unsalted butter, barely melted
1 1/2 cups blueberries, frozen (I freeze fresh berries)
1 teaspoon flour

Preheat oven to 350F degrees. Butter and flour a 9-inch round cake pan (or equivalent).
In a large bowl sift together the flour, baking powder, baking soda, and salt. In a small bowl whisk together the cider vinegar with 3 tablespoons of the milk. In another bowl whisk the molasses with the remaining 2 tablespoons of milk. Whisk the cider vinegar mixture into the molasses mixture, then whisk in the eggs. Pour the wet ingredients over the dry and stir until just barely combined. Stir in the butter. Toss the blueberries with 1 teaspoon of flour and fold them into the batter. Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick poked into the center comes out clean. Let cool for a few minutes. Turn out of the pan and serve with a dollop of whipped cream on the side*. 

*I used a heavy whipping cream, added a bit of sugar and then got my friend to whip the hell out of it until it became light and fluffy. Delicious!!

Serves 8 - 10.

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