Monday, April 7, 2014

Blueberry Gooey Butter Cake

Setelah sekian lama tak update new recipe, finally today I am able to do so. The truth is, whenever I am home, I will definitely bake something. Tapi tak sempat2 nak update dalam blog. Sangat malas nak guna blogger apps dalam android to update blog. Aku tak suka rupa gambar yg besar bila bukak dalam pc. Errr... sebenarnya, tu semua alasan semata.. hehe

The girls tak sekolah hari ni. Iffah asyik suruh bake cake since morning. Mula2 dia mintak VSC, but I think I bake that too often already. So aku cakap kat dia, I wanna bake something different. Setelah mengoogle, aku came up with this recipe. A combination of two recipes. Asalnya it's Kentucky Butter cake recipe, but telah diubai suai mengikut selera iffah. She loves cakes with cream cheese kat dalam.

Cake crack sikit sebab aku keluarkan je from the oven, terus flip atas cooling rack. Haiz... should have waited for at least 10 minutes.

For those yang interested in the bundt pan, I have available stock of the Nordic Proform Anniversary Bundt Pan. Whatsapp or sms me at 0182722880

Blueberry Gooey Butter Cake 
Adapted from Allrecipes

3 cups self raising flour
1 cup white sugar
1 cup buttermilk
1 cup salted butter
2 teaspoons vanilla extract
4 eggs
125gram blueberries

250gm cream cheese, softened
 2 eggs
 1 teaspoon vanilla
 8 tablespoons butter, melted
1 cup of icing sugar

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan.
2. In a large bowl, cream butter and sugar until soft and fluffy.  Add the vanilla and the egg one by one,  beat until well mix/incorporated. Add flour and buttermilk alternately in three addition. Beat for extra 3 minutes at medium speed. Fold in blueberries.  Pour batter into prepared pan.
3. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 50 to 60 minutes. Make sure not to over bake as the center should be a little gooey.

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