THB#18 Blueberry Almond Cake

Another keeper recipe from the book Coffee Cakes by Lou Seibert Pappas
The Home Bakers bakes recipes from this book currently, and many times, if not all, impressed by the results :)

A super soft and moist cake, bursting with lots of juicy blueberries and crunchy almonds
Perfect for tea time companion! Delicious!

The original name for this cake is Marionberry Hazelnut Cake
Anybody familiar with marionberry? I am not. In fact, I never heard about it :)
I googled for the image, it looks similar to blackberry, but more to oval in shape
Tastewise, I am clueless, I never even see it here in Singapore hehehe...

Hence, I chose blueberries to replace marionberry, and instead of hazelnut, I used almond instead
I baked half recipe using 20x10cm rectangle pan
I followed the recipe accordingly, but reduced both sugars to 1/8cup each (total 1/4 cup for both sugars combined) - the sweetness is just nice to my liking
I replaced almond extract to vanilla extract
Using almond meal and omitted 1/2 tsp cinnamon (for half recipe) supposedly mixed in the batter
1 cup of blueberries seemed a lot for the pan I used, but I used up all anyway
I used chopped almond for topping

For the full recipe, please visit Janis from The Kitchen Is My Shrink whom has chosen this great recipe from the book :)

This post is for The Home Bakers hosted by Joyce from Kitchen Flavours

 

To view other members' baking this cake, please visit The Home Bakers (THB)

2nd Anniversary Bake Along #44 & THB #17 Essence of Orange-Chocolate Wafer Cupcakes

These super moist cuppies are really delicious and loved by my family
I followed the recipe, didn't reduce the sugar quantity and I found it's a little too sweet but still tolerable
I soaked the golden raisins with rhum before processing them, too
Every bite I had was with a hint of rhum fragrance. Hhhhmmmm....

For full recipe please view Eileen of Hundred Eighty Degrees, whom has chosen this keeper recipe, very good choice!

I submit this post to:

*The Home Bakers hosted by Joyce from Kitchen Flavours
where we bake recipes from the book Coffee Cakes by Lou Seibert Pappas and this is our 17th bake

 

 

*Bake Along, organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids where we are now celebrating 2nd anniversary :)

 

 

 

Please view below for other superb cupcakes :)

 

And for all mummies out there, hope you'll have a great time celebrating Mother's Day tomorrow

Stay tune for my bake for this special day tomorrow :)

 

 

THB #16 Rosemary Lemon Polenta Cake

I was in doubt my family would accept this cake so I decided to bake just half recipe and oh my, how wrong I was
Except for the kids, the whole family loved it, including my 'not so easy to please' mum :)
Even though rosemary is an alien plant for her, but she didn't mind the fragrant in the cake at all :)

A beautiful butter cake with lemon and rosemary fragrance. Soft, moist and taste wonderful, too. I didn't mind eating it plain, but drizzling it with lemon rosemary syrup was much better :)

I followed the recipe exactly, except that I reduced the sugar to 1/2 cup (half recipe)
I also replaced buttermilk with low fat yoghurt
For my half recipe, I used 20x10cm loaf pan and it's just nice

The next time I bake this again, I will try lavender instead of rosemary
It should be great, too :)

I'm submitting this post to The Home Bakers hosted by Joyce from Kitchen Flavours
where we bake recipes from the book Coffee Cakes by Lou Seibert Pappas
This recipe was chosen by Angela from The Charmed Cupcake
Please view the full recipe HERE