Blueberry and Pecan Muffin Cake: recipe from Delia’s Cakes.
This is the second recipe I baked from Delia’s Cakes as part of my monthly Cooking The Books Challenge. I baked four recipes this weekend as I wanted to bake and donate some cakes to the cafe at my son’s old Primary school where they serve tea and cake during the village Spring Festival.
I love blueberries and any excuse to bake with them and there’s a couple of other posts on here with blueberry cakes. But this cake with the addition of pecan nuts and a crumbly topping just made my mouth water from the picture. I thought it would be a great bake to send down to the Spring Festival as not everyone likes fancy decorated cakes. To be honest even though I love cake decorating, it’s all about the taste for me!
First I greased my springform cake tin with Dr Oetker Cake Release Spray and lined it with a baking parchment circle. The oven was still on from the previous bake at the right temperature so I got on straightaway with the weighing out. All the dry ingredients were sifted together in a large mixing bowl- starting with plain flour, then I added some baking powder and cinnamon to the mixture. In another bowl I mixed together some milk, melted butter, eggs and sugar. These two mixtures were combined carefully and folded with a metal spoon. Finally I added some blueberries.
The mixture was quickly spooned into the tin and then I added the crunchy crumbly topping. This was some chopped pecan nuts, some more blueberries and a sprinkling of demerara sugar. Into the oven it went for around an hour. After an hour my mum checked the cake and it felt springy to the touch so she took it out of the oven and let it cool down.
I thought the cake looked a bit flat compared to other cakes but then when I checked the picture out in the book, thankfully there wasn’t much difference. When it was cooled down I dusted the top of it with icing sugar and put it away in a box ready to be taken down to the Spring Festival.
Although I had been concerned about no one wanting to buy my Raspberry Cupcakes I noticed that my Blueberry Muffin cake had been cut up into 8 slices and by the end of the day they had all gone. My son’s former teacher was eating the last slice of it when I was chatting to her on her stall in the playground and I was so grateful to hear her say it was delicious! My mum said to me afterwards that she thought people are turning away from the heavily decorated cupcakes and going for more plain things. I agree with her. I love the look of cupcakes but I always have a massive headache after eating loads of that buttercream!
Delia says “Any of my 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!” I can definitely agree with that, Delia!
So, this cake in my opinion was a real success and one I would love to bake time and time again. I think it would work well with raspberries and apples as well. Watch this space!
Love Sam xx