NEW: I’ve brought my cooking classes online – check out the lineup for September here!
This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was the perfect recipe for the punnet of wild blueberries I received in my organic fruit and veg box this week. Because they are much smaller than regular blueberries, the worked well in my mini-sized bundt (if you read yesterday’s recipe you’ll understand why we didn’t need a full-sized bundt cake in the house LOL!).
I made 1/3 the recipe and it made 7 “mini” bundt cakes (around the size of a regular muffin) which was perfect – we had some ourselves and shared with neighbours. I didn’t have buttermilk but used regular milk and lemon juice. In scaling the recipe I accidentally used too much oil so these were very moist and a bit fall-aparty and – grrr, they stuck a bit, even in my non-stick, well buttered tins. Not sure what that’s about but it could be a combo of the fruit juice and the fact that I didn’t leave them in the pans long enough before I tried to remove them (yes, they smelled so good I wanted to try them before they were really cool enough!). No matter – there’s not much a sprinkle of icing sugar can’t fix!
NEW: I’ve brought my cooking classes online – check out the lineup for September here!
Get the recipe for Dorie Greenspan’s Blueberry Buttermilk Bundt Cake on page 254 of Everyday Dorie.
Buy Everyday Dorie and join us cooking our way through the book!
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Well.
These didn’t last long!
Love the mini versions, but they do have the slight drawback that they’re so easily picked up, you don’t *feel* you’re eating much as you don’t have cut cut “yet another slice”…and before you know it, three have been gobbled.
Good thing for neighbours. 🙂
These small bundt cakes are a perfect size when you are just a couple or single and don’t want to deal with a full-sized bundt cake. I have a mold for these but forget to pull it out and bake with it. (Now I’m reminded.) I was wary of the stickiness issue from Dorie’s warning so overdid it and had no trouble. Thot this was tasty. I sliced my portion and took the rest down to the kids at The Gant’s front desk. No complaints from them. Good luck with your classes. I read in your newsletter that you were offering classes online. A great idea.
I was wary of the sticking issue Dorie warned about…I was overly meticulous with my butter and flouring haha! This was a nice cake…everyone loved it!
they are such cuties. and the powdered sugar really does fix everything…can’t even tell you had some stickage.
I usually have trouble with my bundt pan sticking but not this time. I guess I put enough butter. We enjoyed this one and it disappeared.
The mini pans are charming but it also means more pans to butter and dust. The idea of using a single-egg recipe makes a lot of sense. That encourages me to do the same next time.