The cake itself isn't all that special, but the centre layer of blueberries is-so I'll tell you how to do that. Feel free to adapt it to your regular gingerbread recipe.
You Will Need:
1 1/2 cups blueberries
4 tablespoons granulated sugar
3 tablespoons fruit vinegar (blueberry, raspberry, or if all else fails, cider vinegar).
Toss together and let macerate 1 hour before using.
The vinegar reacts nicely with the sour cream in the cake batter creating a moist, buttermilk-like crumb. Something worth trying next time you want a cake with some fruit in it.
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