Do you ever feel like Bart Simpson writing on the black board one hundred times……
This will be my seventh appearance in the recipe swap and over the last few months our little group has grown into quite a diverse bunch of bloggers and they will amaze you with the many variations of this recipe that they will come up with, so make sure you head on over to Burwell General Store to see a list of all of our participants this month! This month’s recipe is for Sorgum Molasses Cookie and the rules are to change 3 of the ingredients while staying somewhat true to the original recipe.
Blueberry Molasses Cake (adapted from Gourmet Magazine)
1 cup plus 2 tablespoons unbleached all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. fine grain sea salt
½ tsp. cider vinegar
5 tablespoons milk (divided)
½ cup unsulphered Molasses
2 large eggs, lightly beaten
3 tablespoons unsalted butter- melted
2 cups blueberries, fresh or frozen
1 teaspoon flour
1. Preheat your oven to 350F degrees.
2. Butter and flour a 9-inch round cake pan Sift together the flour, baking powder, baking soda, and salt into a large mixing bowl.
3. In a small bowl mix together the vinegar with 3 tablespoons of the milk.
4. In another bowl mix the molasses with the remaining 2 tablespoons of milk.
5. Mix the vinegar mixture into the molasses mixture, then mix in the beaten eggs.
6. Pour the wet ingredients over the dry and stir until just combined (do not over mix)
7. Mix in the melted butter.
8. Toss the blueberries with 1 teaspoon of flour and fold them into the batter.
9. Pour the batter into the prepared pan and bake for about thirty minutes or until a toothpick inserted into the center comes out clean.
10. Let cool on wire rack for 15 minutes, turn out cake and add glaze.
1 Tbsp. Kahlua
1/4 cup Heavy Cream
2 tsp. Espresso Powder
2 cups confectioners sugar
1/4 cup Greek Yogurt
1. In a small bowl add the heavy cream, Kahlua, Greek Yogurt, and espresso powder. Mix well and allow the espresso powder to completely dissolve.
2. Add in the Confectioners sugar, if it looks too thick add a little water to the mix. You should be able to drizzle this mixture.
Thanks so much for stopping by today, it really is a lot of fun trying out vintage recipes and adding your own twist to it, but anyway you make this cake, your going to get raves, so be prepared to share the recipe! I hope you enjoy it as much as I did!