..

DACHSUNDLADY'S BLUEBERRY COFFEE CAKE
WITH ORANGE CREAM ICING
From Dachsundlady: "We lived in Vt in the late 70's. This is my absolute favorite blueberry recipe. It is from the Blueberry Hill Inn in Goshen, Vermont. I found it in a 2005 issue of Yankee magazine. It is a delicious way to use up leftover mashed potatoes.
Recipe From: Dachsundlady in the Baking Circle 12/31/08 Serving Size : 10-12

CAKE BATTER:
2 cups sifted unbleached AP flour
2 teas baking powder
1 cup unsalted butter, softened
2 teas orange extract (I prefer 1/4 teas orange oil)
1 teas grated orange peel (not necessary if use above oil)
2 cups sugar
4 egg yolks
1 cup mashed potatoes, room temp.
4 egg whites
3/4 teas salt
2 cups blueberries
2 Table flour
ORANGE CREAM ICING:
1 cup confect. sugar
1 Table unsalted butter, softened
1 teas grated orange peel (I prefer 1/16 teas orange oil)
1 teas light corn syrup
2 Table sour cream

Preheat oven to 350. Grease and flour a 9 X 13 pan.

Combine flour & baking powder and put aside. Cream butter, extract and peel. Add sugar gradually, beating vigorously. Add egg yolks one at a time, beating well after each addition. Mix in mashed potatoes. Add dry ingredients in thirds, beating only until blended after each addition. In a separate bowl, beat egg whites and salt until whites are stiff but not dry and form peaks. Gently fold into batter. Dredge blueberries in flour and fold carefully into batter. Turn into prepared pan and bake 35-50 minutes, depending on your oven. Cool in baking dish on wire rack.

putting it all together: Combine icing ingredients; beat until smooth. Spread evenly over cooled cake. Prepare to be "wowed"!"

Back to the Archives

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved