Wednesday, June 13, 2012
Do I need to say anything more? The name of this cake sounds delicious enough. So summery and light – god, I wish I could have tasted it! This month’s recipient of my Baking GALS treat has a birthday in a couple weeks so I thought it was only appropriate to send some sort of cake rather than cookies. Everyone needs cake on their birthday…only problem is- no samples. I hope it’s good! Though from the little bit of batter I tried when I licked the beater (come on, who doesn’t lick the beaters?), it was pretty damn good. I will definitely be making this for myself and my friends soon.
The best part about this cake is that it’s actually quite healthy – the recipe only uses a few tablespoons of butter and even incorporates whole wheat flour, which I try to sneak into most baked goods anyway. The worst part of the whole thing is the amazing sounding cream cheese glaze. I subbed this out for a traditional glaze (powdered sugar and lemon juice in this case) only because I was shipping it and who knows how long it takes to get to its destination. When I make this again, I’m definitely trying that cream cheese glaze – that alone makes my mouth water…
Try this recipe, and tell me how it is, will ya?
|Before the glaze.|
Recipe adapted from www.ambitiouskitchen.com.
1 ¾ cup AP flour
¾ cup whole wheat flour (I use white whole wheat, it’s a little more tender)
2 tsp baking powder
¼ tsp salt
4 Tbsp unsalted butter, softened
¾ cup dark brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
½ cup fresh squeezed lemon juice
1 cup skim milk (or whatever milk you have on hand)
¾ cup fat-free plain greek yogurt
1 pint fresh blackberries
Zest of 1 lemon
4 oz cream cheese, softened (recipe calls for reduced fat – use what you like)
½ tsp finely grated lemon zest
⅓ cup powdered sugar
1 tablespoon milk
Preheat oven to 350º. In a bowl, whisk both flours with baking powder and salt, set aside.
In a mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, and vanilla, beating well. Add lemon zest. Set aside.
In a separate bowl, mix together milk and lemon juice; add in yogurt and stir to combine. Next, combine all wet ingredients together. Slowly add flour with mixer on low. Mix just until combined.
In a bowl, gently smash blackberries (I left some whole for more texture in the cake) into smaller pieces and mix with a teaspoon or two of flour.
Coat a 12-cup bundt pan with cooking spray. Here, the recipe calls for layering of batter and blackberries, but I opted to just mix the blackberries into the batter and pour it all in and it worked out just fine.
Bake cake in lower half of oven until a toothpick/knife comes out clean. About 40-50 min, depending on your oven. Mine took about 44 min. Cool in the pan for 20 minutes then invert the cake onto a rack to cool completely, rounded side up.
For topping – dust with powdered sugar or drizzle on glaze. Serve once glaze is set!