Monday, September 8, 2008

Blue and Orange Cake


2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 tablespoons frozen orange juice concentrate, thawed
1 1/2 teaspoons grated orange peel
1 teaspoon vanilla extract
4 large eggs
3/4 cup whole milk
½ cup sour cream

2 1/2-pint blueberries
2 tablespoons sugar
1 teaspoon fresh lemon juice

1/2 8-ounce package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 cup powdered sugar
6 tablespoons frozen orange juice concentrate, thawed
zest of 1 orange
extra blueberries

Preheat oven to 350°F. Butter and flour a bunt cake pan or mini buntlette pan. (will make 12 buntlettes) Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended. Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Mix the milk and sour cream together. Beat in flour mixture in 4 additions alternately with milk mixture in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
Combine berries, sugar, and lemon juice in heavy small saucepan. Bring to boil over high heat, stirring until sugar dissolves. "Bubble" until mixture is reduced to 3/4 cup, stirring occasionally. Chill filling uncovered until cold, about 30 minutes.
Beat cream cheese and butter in bowl to blend. Beat in powdered sugar, then orange concentrate, peel, and vanilla. Add more liquid if needed, frosting should be easily drizzled.

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