No Reviews
You must be logged in to post a review.
Blueberries and poppyseeds make for a delightful brunch cake.
Preheat oven to 350F. Grease a springform pan and set aside.
For the cake: In a bowl combine flours, xanthun gum, salt, baking soda, baking powder, and poppyseeds. Using a fork, sift dry ingredients together then set aside.
Cream together sugar and butter then add egg. When ingredients are blended nicely alternate adding the sour cream and the dry ingredients into the creamed mixture. Using a rubber scraper, scrape down the sides periodically to ensure all ingredients are blended well. Pour into your pan and set aside.
Mix all topping ingredients together then spoon over batter. Bake at 350F for 55-65 minutes or until an inserted fork comes out clean.
Prepare icing ingredients then pour over the top after cake has cooled for about 10 minutes.
No Comments
Leave a Comment!
You must be logged in to post a comment.