Orange Sour Cream Cake With Blueberry Compote Recipes

Steps:

• Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.

Steps:

• To prepare the cake: Preheat oven to 350 degrees. In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt. Cut butter into small pieces and add to bowl. Mix at low speed until crumbly.
• Add 1/4 cup sour cream. Mix at medium speed until smooth and paste-like. Scrape bowl, and add remaining 1/4 cup sour cream and egg yolks. Beat at high speed for 1 minute. Scrape bowl, and add orange extract and vanilla extract. Beat at high speed until light and fluffy, about 1 more minute.
• Butter the bottom and sides of an 8-inch cake pan, and line the bottom with a piece of parchment paper cut to fit. Scrape batter into pan, and smooth with a spatula. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Remove from oven. Cool.
• To prepare compote: In a medium glass, enameled or other nonreactive saucepan, combine lemon juice, cornstarch and sugar. Mix until smooth. Add blueberries, vanilla extract, elderberry essence and salt. Stir gently to mix. Place over medium-low heat, and simmer just until liquid thickens and blueberries darken in color. Remove from heat, and transfer to a bowl.
• To serve, remove cake from pan. Slice, and serve topped with blueberry compote.

Steps:

• For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F.
• In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up.
• Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven.
• Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes.
• For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm.
• Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired.

Steps:

• Let eggs stand at room temperature for 30 minutes. Sift flour and baking powder; set aside. , Place oven rack in lowest position. Preheat oven to 325°. In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Blend in orange juice. Add dry ingredients to yolk mixture until well blended , Add cream of tartar to egg whites; with clean beaters, beat on high until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake 50-55 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely. , For blueberry topping, in a large saucepan, combine sugar, cornstarch and orange zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in blueberries., For sour cream topping, in a large bowl, combine sour cream, confectioners' sugar and vanilla. , Run a knife around side and center tube of pan. Remove cake to a serving plate; cut into slices. Serve with warm blueberry topping and the sour cream topping. Garnish with orange zest if desired. , ,