ORANGE SOUR CREAM CAKE WITH BLUEBERRY COMPOTE

Orange Sour Cream Cake With Blueberry Compote image

This deeply tender orange cake is the perfect backdrop for a vivid sauce made of blueberries, sugar, lemon juice and cornstarch. The cake and syrup are both quite simple to make (you'll have to pull out your mixer though), and the syrup keeps for several days in the refrigerator. After the cake is long gone, you can enjoy the remainders drizzled over vanilla ice cream or layered with plain yogurt.

Provided by Matt Lee And Ted Lee

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1 1/2 cups sifted cake flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Grated rind of 1 orange
1/2 teaspoon salt
4 1/2 ounces (9 tablespoons) butter, at room temperature
1/2 cup sour cream
3 large egg yolks
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
Butter, softened, for the pan
1/4 cup lemon juice
1 tablespoon cornstarch
1/2 cup sugar
4 cups fresh blueberries, washed and dried
1 teaspoon vanilla extract
1 teaspoon elderberry essence, optional
Pinch of salt

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.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 269 milligrams, Sugar 39 grams, TransFat 1 gram