Preparation time: 1 hr
Cooking time: 30-45
Dietary guidance: v
1 c sour cream
1 1/2 cup brown sugar
2 c cake flour
(optional) pinch cloves
3 eggs separated
1 tsp baking soda
1 stick butter (room temperature)
1 1/2 8oz packages of cream cheese (room temperature)
1 1/2 sticks butter (room temperature)
1 tsp vanilla
6 c powdered sugar, or until frosting is firm
(optional) pinch cinnamon
@2 pints blueberries
1/2 - 1 c brown sugar depending on the tartness of the berries
1 tbs corn starch or flour
1 tsp vanilla
(optional) 4 c heavy whipping cream, or butter
Oven @ 350
Butter and flour two 9" or 8" cake pans.
In medium sized bowl sift together flour, baking soda, and spices, set aside.
In separate, larger bowl, beat butter until smooth and creamy, beat in brown sugar and then beat in the three egg yolks. Once creamed, add in sour cream and flour mixture alternating.
In separate very clean bowl, beat egg whites with very clean beaters until soft peaks form, stir gently into cake batter.
drop batter into cake pans evenly and bake for 15-20 minutes or until ready.
Once done, take out of oven, allow to cool in pans and then place on cooling rack.
Combine all ingredients into a large enough sauce pan. Simmer on low until many of the blueberries have popped, or until desired consistency. If still liquidy after an ample amount of time, add in more flour or corn starch.
Allow to cool before going anywhere near the cake!
Note: corn starch will make the mixture more gelatinous, whereas the flour will simply thicken.
Beat cream cheese, butter, vanilla and cinnamon until fluffy and smooth. Beat in powdered sugar about a cup at a time until desired consistency. Since this was very much an inexact science, I'm not sure how many cups I ended up putting in, but it was a good deal. This will give you MORE than enough frosting, feel free to trim down the recipe.
Take one cake round and set it on a stable surface. If the top of the cake is uneven, shave off some of the top using a large knife. Spread a very thin layer of frosting on the top of the cake and then put about half of the blueberry mush on top- but remember that putting the top layer on will squish out the layer of blueberries, so don't put too many!
Place the top tier on the blueberry layer. If all has worked well, frost the monstrosity! You can place the other half of the blueberry mush on top, but you might want to make sure that there's a wall of frosting around it, otherwise it will run. My advice is to frost the cake, let it refrigerate and then try and place the blueberries on top.
Is there a vegan alternative to things like sour cream and cream cheese? I'd like to try it!