Tarte Aux Pommes #CakeSliceBakers
Sweet Potato Bundt Cake with Apricot Brandy Glaze #Bundt Bakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. The theme for this month is Orange Bundts and our host is Felice who blogs at All That’s Left Are the Crumbs. You can see all our lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our homepage. [Read more…]
Olive Oil Cake with Fresh Peaches produces a cake with a light texture. It’s perfect with a hot beverage, cold glass of milk or just on its own.
Blueberry Financiers are a perfect little-sophisticated treat to have with a hot beverage. I even caught myself with pinky in the air while sipping my tea along while enjoying one.
These Blueberry Financiers are my choice for this month’s Cake Slice Bakers reveal. On the 20th of the month we choose one of the four selections chosen from our current baking book Roger Pizey’s World Class Cakes. This month’s choices were:
- Raspberry Angel Cake
- Hazelnut Dacquoise
- Blueberry Financiers
- Plum Madeira
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A financier is a traditional French sponge cake. This one is studded with fresh blueberries and brushed with an apricot glaze. Originally, I was going to bake them in mini muffin tins rather than the silicone molds suggested in the recipe. From prior experience, I’ve found that silicone molds tend to bake a bit faster which often leads to a dark crust. Hardly the preferred appearance and with the age and temperament of my oven, I was a bit hesitant.
Despite my trepidations, I used the silicone mold and reduced my oven temperature to 350°F rather than the 400°F as stated in the recipe. I tested (with a skewer) the financiers at 20 minutes and they weren’t done and I gave them 5 more minutes. They were done and a perfect golden brown. They also popped out of the pan easily.
In addition to the taste what impressed me most was how easy they came together. I will admit that sometimes I can be a bit of a dessert snob and given the name of these I concluded that making them would be a long drawn out process. Nothing could be further from the truth.
- For the Beurre Noisette
- ⅔ cup of butter
- For the Sponge
- 6 egg white
- ¾ cup superfine sugar
- ⅔ cup ground almonds
- ½ cup all-purpose flour
- ⅔ cup fresh blueberries
- For decoration
- ¼ cup apricot glaze
- Preheat the oven to 400 degrees. I applied a light coating of non-stick pan spray to my silicone molds.
- Put the butter in a pan over medium heat and bring to a boil and keep boiling until it turns a light brown.
- Remove from the heat and scrape down any residue on the sides of the pan.
- Pour into a cold pan to prevent further cooking and set aside.
- Beat the egg whites until they start to foam, but are not whipped, then add the sugar and beat.
- Scrape down the sides as necessary to ensure that ingredients are completely incorporated.
- Gradually add the ground almonds and flour beating rapidly for one minute until well combined.
- Next, add the cooled Beurre Noisette and mix together.
- Add the blueberries to the sponge batter making sure that they are evenly distributed.
- Spoon the batter into the prepared and place them on a baking sheet in the preheated oven and bake for 20-25 minutes.
- Remove from the oven and cool on a wire rack.
- Make the apricot syrup by heating the jam with a little water until you reach a syrupy consistency.
- Next, pass the apricot jam through a strainer for a smooth consistency and set aside.
- Brush cooled financiers liberally with the apricot glaze.
Enjoy this Cream Cheese Blueberry Jam Filled Bundt Cake with a hot beverage or a scoop of vanilla ice cream.
I’m baacck!!! Sometimes a little push is needed to get back on track and it feels good to join the Bundt Bakers again. As I’ve said before I’ve never met a Bundt Cake that I didn’t like and
I’m looking forward to being inspired by this fabulous group of bakers.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. This month’s theme is Filled Bundt’s and our hosts are Christina Lopez Vera of Bizcocheando and Patricia at Pattys Cake. Unlike layer cakes, filling a Bundt cake can be a little challenging. I once filled a Bundt Cake by splitting it in half (horizontally). A steady hand is required. With this Cream Cheese Blueberry Jam Filled Bundt Cake I chose a different route for filling the cake.
After the cake had baked, cooled, and received a brush of simple syrup, I inserted a plastic dowel rod into the top of the cake halfway down. When the dowel rod is pulled up it draws the cake into the rod. To remove the cake inside the dowel I poked the handle of a wooden spoon inside and pushed the cake out reserving it for later. I repeated this step all around the cake at evenly spaced intervals. To fill the holes in the cake I spooned blueberry jam into a frosting bag and squeezed the jam into the holes. I then replaced the expunged cake crust side up back into the cake.
The blueberry goodness doesn’t stop with the jam, I also added blueberries to the cream cheese cake batter. After the cake was filled and the cake divets replaced, I poured on a powdered sugar glaze. To cover the impressions made from removing the cake and replacing it, I cut small circles of white fondant to place over them. Plus, I added blueberries around the top as well. All of this combines for a rich, fruity and buttery Bundt Cake.
It sounds like lots of work but the whole process of making holes, filling them and decorating the cake afterward took less than 10 minutes. If it had taken longer than that it would have been time well spent because this cake is delicious!
- 1 cup butter
- ¼ c plus 2 TBS oil
- 8 oz cream cheese, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour, sifted
- 1 cup buttermilk
- 2 tsp vanilla
- 1 cup blueberries + extra for garnish
- ¾ cup blueberry jam
- Simple Syrup (optional)
- Powdered Sugar Glaze
- 1 ½ cup powdered sugar
- ¼ -½ cup of water
- 1 tsp vanilla
- Preheat oven to 325°. Prepare 12 cup Bundt pan for baking and set aside.
- In a large mixing bowl cream butter, oil and cream cheese until well combined.
- Next, add sugar all at once and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add eggs two at a time, beating well after each addition until the yolk disappears.
- Add flour alternately with buttermilk and beat well.
- Next, add in the vanilla.
- Pour into prepared pan filling ⅔ full and bake for 60 -75 minutes or until cake tests done.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- Brush cake with simple syrup if desired, this helps to seal in moisture.
- Insert a plastic dowel rod into the top of the cake at about 3 inches into the top of the cake, remove the dowel and gently remove the cake inside the dowel, you’ll need the top of it to seal the hole after inserting the jam.
- Do this at 1 ½ inch intervals all the way around the top of the cake.
- Fill a frosting or zippered time bag with the jam and squeeze it into the holes in top of cake.
- Take expunged pieces of cake and place them back into the jam filled holes.
- Mix the powdered sugar, vanilla and ¼ cup of the water until smooth.
- If it’s too thick add 2 tsp of remaining water until it’s of pouring consistency.
- Add blueberries to the top if desired.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
• #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
o Co-hosting: Patricia from Patty’s Cake
o Co-hosting: Cristina from Bizcocheando
• You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
- Blueberries Kugelphopf Bundt Cake by Bizcocheando
- Boston Creme Filled Bundt with Chocolate Ganache by The Queen of Scones
- Bundt Cake de Piña y Coco by La Mejor Manera de Hacer
- Carrot Cake Cheesecake Bundt by All That’s Left Are The Crumbs
- Círculo Rojo Bundt Cake by Patty’s Cake
- Cream Cheese Bundt Cake Filled with Dulce de Leche by Basic N Delicious
- Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles
- Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Lazy Daisy Bundt Cake by Sneha’s Recipe
- Lemon Filled Lemon Bundt by Food Lust People Love
- Peanut Butter – Chocolate Chip Bundt Cake with Peanut Butter Filling by Katin špaz
- Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime
- Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes
- Twinkie Bundt Cake by Living the Gourmet
With fall baking in mind I wanted to revisit one of my favorite fall recipes, Cranberry Apple Pumpkin Bundt. I baked this when I was with the Cake Slice Bakers. That year we baked from, “Southern Living, The Southern Cake Book”, and the book ranks high on my list. It is filled with, simple and show stopper cakes, beautiful pictures, and easy to follow recipes.
Color me delighted with these little gems! This was not my original choice for this month’s Cake Slice Bakers option. The other selections sounded and looked incredible and initially for me it was the chocolate marble sheet cake. I decided against it because I knew it was going to be very good. Sounds a bit crazy doesn’t it?
With these Lemon-Rosemary Cornmeal Madeleines I figures I would taste one or two and be satisfied and politely send them to work with my daughter. Gosh darn it these things are good, especially when they’re still slightly warm.
I did have two maybe three and I was satisfied. After the pictures were taken I packed them and put them in the freezer where they will wait until Charisse goes back to work. Fingers crossed that I don’t decide to serve fruit salad with a side of cornmeal madeleines for Memorial Day.
This was the first time I used my Madeleine pan and it served me well. The pans are very easy to find and not at all expensive. Check out this one on Amazon.com
The pan is shell shaped and can be used for sponge cakes or cookies. To find out the origin of the Madeleine check out this link.
One of the most fun parts of making these was going outside and snipping rosemary from the plant I just potted. Too many times I’ve bought the tiny packages of fresh herbs at $2.99, used a tablespoon and the remaining went to waste. The plant cost me $3.78 and I’ll have fresh rosemary all summer. Yay me!
- 2 cups self-rising white cornmeal mix
- ½ cup all-purpose flour
- ¼ cup sugar
- 2 cups buttermilk
- ½ cup butter, melted
- 2 large eggs, lightly beaten
- 1 TBS finely chopped rosemary
- 1 TBS lemon zest
- 2⅔ cups powdered sugar
- ¼ cup fresh lemon juice
- ⅓ cup milk
- Preheat oven to 400°.
- Whisk together cornmeal mix, flour, and sugar in a large bowl.
- Add buttermilk, melted butter, eggs, lemon zest and rosemary.
- Whisk together just until blended.
- Spoon batter into lightly greased shiny madeleine pans, filling three-fourths full.
- Bake, in batches, 156-17 minutes or until golden brown.
- Remove from pans immediately and let cool slightly.
- Dip both sides in lemon glaze and cool on wire rack.
- Let stand until glaze sets.
- Garnish with small sprigs of rosemary if desired.
Please take a look see at what my fellow bakers came up with this month.
I’m also sharing these at the following weekly parties:
Choosing from the four options for the Cake Slice Bakers reveal took less than twenty seconds. Almost a year ago, I bought green tea powder and have been waiting for the right recipe to come along. After deciding to bake the Green Tea Honeysuckle Bundt Cake last month, I’ve been eagerly awaiting that first glorious bite. [Read more…]
It seems like only yesterday that we were in the midst of planning for the holidays and here we are getting ready for Easter. For me this is yet another reminder to slow my roll and enjoy each day as much as possible. It is easy to get caught up in wishing for this or that day to hurry and get here. In doing so we risk the possibility of missing so many incredible nows. [Read more…]
Time for cookies, yippee! It’s not like I’m a stranger to these little sweet nuggets, it’s the first Thursday of the month and time for the Fill the Cookie Jar baking group to reveal our selection for this month. The theme for this month couldn’t be easier, Valentine’s. Retailers have had supplies out since Christmas and that being said it’s what we think of this time of year. My cookie choice is packed with chocolate and a very interesting ingredient, cream cheese. I don’t recall having a chocolate chocolate chip cookie that also included cream cheese, plus coffee and espresso powder. Talking about bouncing off the walls with all that caffeine! [Read more…]