Blueberry and Pecan Muffin Cake
Any of our muffin recipes can be adapted to any fruit, and blueberries have always been popular, so in this recipe I decided, instead of making muffins, I’d use the mixture to make a cake, which has turned out to be a real winner!
|275g plain flour|
|1 level teaspoon ground cinnamon|
|1 level tablespoon baking powder|
|½ teaspoon salt|
|75g golden caster sugar|
|2 large eggs|
|110g block buter, melted and cooled slightly|
|For the topping:|
|1 heaped tablespoon demerara sugar|
|75g pecans, roughly chopped|
|icing sugar, for dusting|
|Pre-heat the oven to 190°, gas mark 5|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will need a Delia Online 20cm Loose-based Cake Tin or similar, with a non-stick liner|
This recipe is from Delia's Cakes
With muffins it's always a good idea to have everything weighed out and ready before you start
Begin by sifting the flour, cinnamon, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing. Now, in another bowl whisk together the milk, sugar, eggs and melted butter.
Then return the dry ingredients to the sieve and sift them straight into the egg mixture. (This double sifting is crucial because we won’t be doing much mixing.)
Next take a large metal spoon and fold the dry ingredients quickly into the wet ones – the key word here is quickly (i.e. in about 15 seconds). What you must not do is beat or stir the mixture – just do the folding, and ignore the uneven appearance of the mixture because it’s precisely this that makes the muffins really light. Over-mixing is where people go wrong.
After that quickly fold in the blueberries (again no stirring). Now spoon the mixture into the tin. Sprinkle the extra blueberries over, followed by the demerara sugar and chopped pecans.
Place the cake near the centre of the oven and give it 1 hour, until it feels springy in the centre. Let the cake cool in the tin for 30 minutes, then loosen it all round with a palette knife.
Place the cake tin on an upturned bowl or similar and gently ease the sides down. Then loosen the base with a palette knife and transfer the cake to a wire rack to finish cooling. Store in an airtight tin.
Dust with a little icing sugar just before serving.
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Imagine a cold, dark wintery morning, and you’d like to serve someone something really special for breakfast. Perhaps a birthday treat? Then look no further.
It’s not easy to buy damsons, but it’s worth searching in farm shops and markets at the end of August. However, if they’re not forthcoming, you can still make these with chopped dark plums.
What’s good about changing seasons is looking forward to gooseberries, which only come once a year. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.
There were a few sceptics when, in my muffin madness, I suggested we try rhubarb. But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through.
Apples, as I’ve said before, are good in cake recipes, adding fragrance as well as moisture. So they’re perfect for muffins. In the autumn you could replace one of the apples with an equal weight of blackberries
I just couldn’t stop eating these when we tested them, so for me this is another reason to look forward to the Christmas season. They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.
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