Wednesday, July 21, 2010

Going Local- Blueberry Sour Cream Cake with Barley Flour

The farmer's market near where I live is wonderful, and this is the time of year where to find amazing fresh produce. What I wasn't expecting to find was locally milled flours- a new stand popped up selling grains grown in an ecologically responsible manner at a local farm.  That was an invitation I couldn't pass up. I bought the barley flour and made the following recipe which they supplied.  The cake could be a delicious breakfast coffee cake but would be good anytime. It is incredibly moist and not quite as sweet as one made with all purpose flour.  If you do not have barley flour or do not wish to use barley flour, all purpose flour may be substituted one for one.  I choose to make the cake with blueberries because they were fresh and also locally grown, but this could be made with almost any kind of fresh fruit.

Blueberry Sour Cream Cake with Barley Flour
adapted from the L'Etoile Family of Four Star Farms

Topping:
1/2 cup dark brown sugar
1/2 cup chopped nuts (walnuts or pecans)
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, softened

Cake:
12 ounces unsalted butter at room temperature
1 1/2 cups granulated sugar
3 large eggs at room temperature
3 cups barley flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sour cream
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 pint fresh blueberries

Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan.
For topping: Thoroughly combine all ingredients and set aside.
For cake: Cream butter and sugar until light and fluffy.  Add eggs one at a time, beating after each addition.  In a bowl sift together flour, salt, baking powder and baking soda. Set aside. Combine sour cream with vanilla and almond extracts.  In flour mix alternatingly with sour cream mix, beginning and ending with flour mix.

Spread topping on bottom of bundt pan. Spread half the batter over the topping.  Sprinkle with blueberries.  Spread remaining batter over berries and smooth.  Bake 45 minutes  to one hour until cake tester comes out clean (took me 45 minutes- recipe states 1 hour). ((post by Susan))                                                                        

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