Raw, noun: 13. unrefined sugar, oil, etc.
Bundt Cake Saturday! (A month overdue.)
Playing catch-up with a few new recipes from the last month or so. Here's one from late June, when blueberries were crazy in-season and relatively cheap. I had a nice pint in the fridge, so decided to come up with a clever way to incorporate berries, almond, and streusel.
I went through a serious streusel phase there for awhile, thanks to a large package of graham crackers sitting on my pantry shelf, and remain knee-deep in a fluttery almond crush, so let's have a happy little marriage of the two in this perfect-for-Independence-Day, red-white-and-blue recipe for a
BLUEBERRY ALMOND STREUSEL BUNDT CAKE
Even though I'm certainly no patriot, the combination of blueberries and red Gerber daises clipped from the bouquet on my coffee table was almost enough to make me forget the fact that America's responsible for the spread of consumeristic imperialistic capitalistic obese Coca-Cola Wal-Mart McDonald's bullshit across the globe. I mean, what? Oh yeah, cake.
1 pkg yellow cake mix
1 pkg instant vanilla pudding
1 cup sour cream
1/2 cup oil
1/2 cup water
1/2 tsp. almond extract
1 cup fresh blueberries
Preheat oven to 350 degrees; grease and flour your bundt pan. In a large bowl, combine cake mix, pudding, eggs, sour cream, oil, water and almond extract. Beat with an electric mixer for two minutes at medium speed. Fold in washed blueberries, lightly covered with flour to prevent from sinking. Set that aside for a few minutes.
Now you're going to whip up your streusel. The ingredients are easy and fairly flexible, so adjust to your taste preferences:
1 1/2 cups crushed graham crackers
1/2 cup melted butter
1/2 cup thinly-chopped almonds
1 teas. cinnamon
1/4 teas. all-spice
Pinch of cloves
Stir those little guys together; it worked well for me to combine the melted butter and graham crackers first, and then add everything else. Pour half of your set-aside cake batter into the prepared pan; layer in the streusel, pat it down, and then cover it with the remaining cake batter. Bake for 40-45 minutes or until a toothpick comes out clean.
Don't be alarmed if it takes a little longer to bake. Whenever you bake with fresh berries, they'll up the water content of the batter a bit, so it may take a few minutes longer than usual. Just keep checking in with your toothpick test and you'll be fine.
Cool for ten minutes in the pan after removing from the oven, then invert on your wire rack until the cake has completely cooled. Then just sprinkle it with a generous handful of powdered confectioners' sugar, and top with slivered almonds for a finishing touch. I added the aforementioned red Gerber daises, and loved what they brought to the aesthetic. Gerbers work well in cakes, and I find that they fade slowly, so they'll last awhile if you need the cake to look good for several hours before eating.
If it's a hot summer day, you might want to wait before adding the powdered sugar, as I've found that it melts into the cake if it gets too hot in the sun. Otherwise, though, it's a great recipe for summertime. I imagine that you could switch up the berry flavor to strawberry, blackberry or raspberry with little-to-no adjustments, as well.