Friday, July 12, 2013

Finally! The Blueberry Cake and an End to Cake Week

This Cake Week has turned out to be the longest week of my life—sort of. Many good and time-consuming things have happened to delay this final cake post, but here it is.

Super's cake for spring finals was a Blueberry Breakfast cake, from the Cake Blog.

Sadly, our verdict on this cake was that it was good, but it turns out that what we really wanted was a blueberry cake, not a breakfast cake.

The maple flavor, the cinnamon, and the browned butter really overpower the cake. So if you're really committed to those flavors, this is the cake for you. If not, maybe reconsider.

I didn't make any alterations to the recipe, except we added a lot of fresh blueberries to the finished cake. Turns out this is what it really needed. With the extra blueberries, it was considerably more tasty. To cut down on cost, I used a tiny bit of maple extract with normal syrup in the cake, since pure maple syrup was much more expensive.

If you're looking to make the same cake, I recommend this site on how to brown butter. The butter didn't behave like I expected, and this was really helpful. The recipe says it takes about ten minutes to turn an amber color. On my stove, it took three minutes. So, be aware of the cues.

I'm already very excited to make the next cake. Super has definitely earned it: yesterday his first midterm lasted four hours and forty-five minutes. Any suggestions?

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