Orange Sour Cream Cake With Blueberry Compote Recipes

FRESH BLUEBERRY / SOUR CREAM UPSIDE DOWN CAKE

Steps:

• 1. Preheat oven to 400 degree F, In a 10 inch oven proof skillet, melt butter and brown sugar over medium heat, until sugar is well incorporated with butter and beginning to dissolve....if not completely dissolved its fine.
• 2. Stir in orange juice and evenly distribute the blueberries. Set aside.
• 3. In a bowl whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, sour cream, butter, extracts.
• 4. Pour milk mixture into the dry mixture and stir just until all is moistened.
• 5. Spoon or pour batter evenly over blueberries in pan and spread evenly.
• 6. Bake for 20 minutes or until cake begins to turn golden and is cooked through.
• 7. Leave cool for at least 10 minutes before turning over onto a serving plate. Serve with whipped cream or ice cream.

ORANGE SOUR CREAM CAKE WITH BLUEBERRY COMPOTE

Steps:

• To prepare the cake: Preheat oven to 350 degrees. In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt. Cut butter into small pieces and add to bowl. Mix at low speed until crumbly.
• Add 1/4 cup sour cream. Mix at medium speed until smooth and paste-like. Scrape bowl, and add remaining 1/4 cup sour cream and egg yolks. Beat at high speed for 1 minute. Scrape bowl, and add orange extract and vanilla extract. Beat at high speed until light and fluffy, about 1 more minute.
• Butter the bottom and sides of an 8-inch cake pan, and line the bottom with a piece of parchment paper cut to fit. Scrape batter into pan, and smooth with a spatula. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Remove from oven. Cool.
• To prepare compote: In a medium glass, enameled or other nonreactive saucepan, combine lemon juice, cornstarch and sugar. Mix until smooth. Add blueberries, vanilla extract, elderberry essence and salt. Stir gently to mix. Place over medium-low heat, and simmer just until liquid thickens and blueberries darken in color. Remove from heat, and transfer to a bowl.
• To serve, remove cake from pan. Slice, and serve topped with blueberry compote.