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How To make Berry Almond Bundt Cake
2 c Unbleached all-purpose flour
3/4 c Cornmeal
1 ts Cream of tartar
2 ts Baking soda
1 c Light soy milk
2 ts Lemon juice
2 tb Egg replacer; -OR-
2 -Eggs, beaten
1/2 c Water
1 c Natural applesauce
1 1/2 c Brown sugar
1/3 c Light corn syrup
1 ts Vanilla extract
1 ts Almond extract
2 c Dried cranberries
3/4 c Ground almonds
Preheat oven to 350 degrees F. Grease and flour a bundt pan. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside. Mix soy milk and lemon juice and set aside. Whisk egg replacer and water until light and foamy. Set aside. Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts. Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition. Fold in cranberries and almonds. Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling. Per serving: 229 cal, 3 g prot, 217 mg sod, 47 g carb, 4 g fat, 0 mg chol, 66 mg calcium
HINTS: *If using whole eggs instead of egg replacer, do not add 1/2 cup water. Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar. * Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias
How To make Berry Almond Bundt Cake's Videos
Soft and Moist Lemon Blueberry Yogurt Cake
Let's brighten up the day with a slice (or two) of this soft and moist yogurt loaf cake bursting with sweet blueberries and lemon flavor
Full recipe:
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
How To Make Moist & Delicious Lemon Bundt Cake with Claire Saffitz | Dessert Person
One of my favorite sources for dessert inspiration is the work of several renowned pastry chefs and cookbook authors from the 1980s and ’90s. One such author is Flo Braker, whose impeccable (and impeccably written) recipes are models of the craft. One of Flo’s famous recipes is her Crystal Almond Pound Cake, so-called because the sugary glaze crystallizes into a crunchy shell around the cake. Here I apply Flo’s glazing technique to my olive oil-based Meyer lemon Bundt cake. Because incorporating too much lemon juice into the batter can weaken the structure and throw off the leavening, I add it to the glaze for extra fresh lemon flavor. The olive
oil in the glaze helps to preserve the cake and keeps it moist and delicious for an entire week.
#dessert #clairesaffitz #lemoncake
Butter and flour for the pan
3 cups all-purpose flour (14.2 oz / 405g)
21⁄2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
1⁄2 teaspoon baking soda
1 cup whole milk (8.5 oz / 240g), at room temperature
2 teaspoons vanilla extract
3⁄4 cup Meyer lemon juice (6 oz / 170g), divided
1 tablespoon finely grated Meyer lemon zest, from about 2 lemons
1 3⁄4 cups plus 2⁄3 cup sugar (17 oz / 483g)
4 large eggs (7 oz / 200g), at room temperature
1 1⁄3 cups plus 2 tablespoons extra-virgin olive oil (11.5 oz / 327g)
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Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Claire Saffitz Makes Poppy Seed Almond Cake | Dessert Person
In this episode of Dessert Person, Claire Saffitz makes her easiest cake recipe. If there is one recipe nearest and dearest to Claire's heart, it's this one for simple Poppy Seed Almond Cake. It's been a Saffitz family favorite for decades, and still the easiest and most perfect cake Claire knows how to make. It's proof of the truism that simple is often the best, but try it and see for yourself. It's too good not to become a favorite in your family.
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand or hand mixer, 12-cup
Bundt pan
Ingredients:
Cake
Neutral oil and all-purpose flour for the pan
2 1/3 cups granulated sugar (16.4 oz/ 465g)
2 tablespoons poppy seeds (0.6 oz / 17g)
1 1/2 teaspoons baking powder (0.21 oz / 6g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
3 cups all-purpose flour (13.8oz / 390g)
1 1/2 cups whole milk (12.7oz / 360g)
1 1/3 cups neutral oil, such as vegetable or grapeseed (10.2 oz/ 288g)
3 large eggs (4.3 oz / 150g)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Glaze
3/4 cup powdered sugar (3.2 oz /90g)
1/4 cup orange juice (2 oz / 57g)
2 teaspoons butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Video Breakdown:
0:00 Start
0:31 Intro to Poppy Seed Almond Cake
1:12 Show Intro / Animation
1:30 Poppy Seed Almond Cake Recipe
2:01 Special Equipment / Ingredients
4:00 Mix The Batter
6:52 Make The Glaze
8:01 Glaze The Cake
8:05 Felix Cameo
10:14 Taste / Wrap
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Blueberry Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: When fresh blueberries are in season you must try this buttery rich Blueberry Pound Cake that is wonderfully dense and moist and full of juicy sweet blueberries. I like to cover the cake with a tangy lemon glaze which provides a nice citrus flavor plus it helps to balance both the sweetness and richness of the cake.
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Gluten Free Triple Berry Bundt Cake Recipe
Triple Berry Bundt Cake- blueberries, raspberries and blackberries, oh my! The perfect summer dessert. Hint of lemon, pops of bright beautiful berries, this is certain to be a crowd pleaser. I love the rusticity and simplicity of bundt cakes- so easy yet so delicious. I hope you are having a wonderful summer soaking up the sun and making memories with friends and family. Enjoy!
Ingredients
For the bundt cake:
2 1/2 cups (325g) gluten free flour blend
2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt (increase to 1 teaspoon if using unsalted butter)
1 cup (226g) butter (I use salted)
1 3/4 cups (350g) sugar
zest of one lemon
3 eggs, room temperature
1/2 teaspoon (2.5ml) vanilla extract
3/4 cup (180g) sour cream (can sub buttermilk or full fat greek yogurt)
3 cups berries (fresh or frozen, I used frozen blackberries, raspberries and blueberries)
2 tablespoons (16g) gluten free flour blend (to coat berries)
For the glaze:
2 cups (240g) powdered sugar
1/4 cup (60ml) freshly squeezed lemon juice
1 tablespoon (14g) softened butter
Instructions
For the bundt cake:
Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and lightly sprinkle with gluten free flour.
In a medium bowl, combine gluten free flour, baking powder and salt. Set aside.
In a large bowl, combine softened butter, sugar and lemon zest. Mix on medium high speed for 5 minutes until light and fluffy.
Add the eggs one at a time, beating well between each addition. Scrape down the sides of the bowl as needed.
Stir in vanilla.
Mix the dry ingredients into the wet ingredients in three additions alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
Toss berries in 2 tablespoons of flour. If using frozen berries, do not thaw them first.
Gently fold the berries coated in flour into the batter.
Pour batter into prepared bundt pan.
Bake for 60-75 minutes, or until toothpick inserted into the center comes out clean.
Remove the pan from the oven and cool in the pan for 45 minutes.
Transfer bundt pan (still warm) to the freezer for a half hour, then invert the bundt pan on a wire cooling rack to release the cake from the pan. Allow the bundt pan to rest upside down until the cake has released and comes away easily.
For the glaze:
While the bundt is cooling, prepare the glaze.
Mix all of the ingredients together until smooth.
Spoon over the top of the bundt cake.
Slice and enjoy!
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Keto Blueberry Tea Cake
Blueberry Tea Cake
Everyone deserves a little treat with their morning or afternoon cuppa, and this moist and delicious tea cake with bursts of blueberries does the job beautifully. ????
Pan size: 8 x 4 inch (20 x 10 cm) loaf pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (4mL) vanilla extract
⅓ cup (65g) granulated Lakanto monk fruit or any granulated sweetener of choice
⅓ cup (80g) melted unsalted butter
½ cup (125g) plain Greek yogurt or sour cream
2 cups (200g) blanched almond flour
2 teaspoons (8g) baking powder
¼ teaspoon (1g) salt
½ cup (95g) fresh blueberries
** you can add some lemon zest or lemon extract for some lemon flavour. ????
Yields 12 servings (1 slice per serving)
NET CARBS: 2.6g
FIBER: 2.8g
FAT: 31g
PROTEIN: 6.9g
CALORIES: 295
#ketoserts #ketoteacake #lowcarbblueberry
▶️
Todos merecen un pequeño capricho con su taza de té de la mañana o de la tarde, y este pastel de té húmedo y delicioso con ráfagas de arándanos hace el trabajo a la perfección. ????
Tamaño del molde: molde para pan de 8 x 4 pulgadas (20 x 10 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (4 ml) de extracto de vainilla
⅓ taza (65 g) de fruta de monje Lakanto granulada o cualquier edulcorante granulado de su elección
⅓ taza (80 g) de mantequilla sin sal derretida ½ taza (125 g) de yogur griego natural
2 tazas (200 g) de harina de almendras blanqueada
2 cucharaditas (8 g) polvo de hornear
¼ de cucharadita (1 g) de sal
½ taza (95 g) de arándanos frescos
** puede agregar un poco de ralladura de limón o extracto de limón para darle un poco de sabor a limón. ????
Rinde 12 porciones (1 porción por porción) CARBOHIDRATOS NETOS: 2.6g FIBRA: 2.8g GRASA: 31g PROTEÍNA: 6,9g CALORÍAS: 295
Tutti meritano un piccolo regalo con la loro tazza di tè mattutina o pomeridiana, e questa torta da tè umida e deliziosa con esplosioni di mirtilli fa il lavoro magnificamente. ????
Dimensioni della padella: padella da 20 x 10 cm (8 x 4 pollici)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (4 ml) di estratto di vaniglia
⅓ tazza (65 g) di frutti di monaco Lakanto granulati o qualsiasi dolcificante granulato a scelta
⅓ tazza (80 g) di burro non salato fuso
½ tazza (125 g) di yogurt greco naturale
2 tazze (200 g) di farina di mandorle sbollentata
2 cucchiaini (8 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
½ tazza (95 g) di mirtilli freschi
** puoi aggiungere un po 'di scorza di limone o estratto di limone per un po' di sapore di limone. ????
Resa 12 porzioni (1 fetta per porzione) CARBURI NETTI: 2,6 g FIBRA: 2.8g
GRASSI: 31g PROTEINE: 6,9 g CALORIE: 295
Tout le monde mérite une petite gâterie avec sa tasse de thé du matin ou de l'après-midi, et ce gâteau au thé moelleux et délicieux avec des éclats de myrtilles fait le travail à merveille. ????
Taille du moule: moule à pain de 8 x 4 pouces (20 x 10 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (4mL) d'extrait de vanille
⅓ tasse (65 g) de fruit de moine Lakanto granulé ou de tout édulcorant granulé de votre choix
⅓ tasse (80 g) de beurre non salé fondu
½ tasse (125 g) de yogourt grec nature
2 tasses (200 g) de farine d'amande blanchie 2 cuillères à café (8 g) de levure chimique
¼ cuillère à café (1 g) de sel
½ tasse (95 g) de bleuets frais
** vous pouvez ajouter du zeste de citron ou de l'extrait de citron pour une saveur de citron. ????
Donne 12 portions (1 tranche par portion) GLUCIDES NETS: 2,6 g FIBRE: 2,8 g
GRAISSE: 31g PROTÉINES: 6,9 g
CALORIES: 295
Tava boyutu: 8 x 4 inç (20 x 10 cm) somun tavası
İÇİNDEKİLER
Oda sıcaklığında 3 büyük yumurta
1 tatlı kaşığı (4 mL) vanilya özütü
⅓ fincan (65 g) granül Lakanto keşiş meyvesi veya tercih ettiğiniz herhangi bir granül tatlandırıcı
⅓ su bardağı (80 gr) eritilmiş tuzsuz tereyağı
½ su bardağı (125 g) sade yoğurt veya ekşi krema
2 su bardağı (200 gr) beyazlatılmış badem unu
2 çay kaşığı (8 gr) kabartma tozu
¼ çay kaşığı (1 gr) tuz
½ su bardağı (95 g) taze yaban mersini
** Biraz limon aroması için biraz limon kabuğu rendesi veya limon özü ekleyebilirsiniz. ????
12 porsiyon verir (porsiyon başına 1 dilim)
NET KARBON: 2.6g
ELYAF: 2,8 g
YAĞ: 31g
PROTEİN: 6,9 g
KALORİLER: 295
حجم المقلاة: 8 × 4 بوصة (20 × 10 سم) صينية خبز
مكونات
3 بيضات كبيرة في درجة حرارة الغرفة
1 ملعقة صغيرة (4 مل) خلاصة الفانيليا
نصف كوب (65 جم) من فاكهة لاكانتو الراهب الحبيبية أو أي مادة تحلية حبيبية مفضلة
نصف كوب (80 جم) زبدة غير مملحة
نصف كوب (125 جم) زبادي يوناني عادي أو كريمة حامضة
2 كوب (200 جم) دقيق لوز مقشر
ملعقتان صغيرتان (8 جرام) من مسحوق الخبز
نصف ملعقة صغيرة (1 جم) ملح
نصف كوب (95 جم) من التوت الأزرق الطازج
** يمكنك إضافة بعض قشر الليمون أو مستخلص الليمون لبعض نكهة الليمون. ????
تكفي لـ 12 حصة (شريحة واحدة لكل وجبة)
صافي الكربوهيدرات: 2.6 جم
ألياف: 2.8 جرام
الدهون: 31 جرام
البروتين: 6.9 جرام
السعرات الحرارية: 295