BLUEBERRY SURPRISE CAKE WITH LEMON AND CARDAMOM(riffing on Maida Heatter)
This riff came about because I wanted a heavier cake with more texture, and whole wheat, caramel, and significant cardamom and lemon flavors.
Adjust a rack 1/3 up from the bottom of the oven and preheat to 350. Pam the insides of a 9 x 3 or 10 x 3 springform pan, fit a parchment circle onto the bottom, pam it.
Sift 1/2 C whole wheat pastry flour and 1 1/2 c. all-purpose flour; sift again. Remove 2 c. and add to it 2 tsp baking powder, and 1/4 tsp. salt.
Beat 2 sticks of softened unsalted butter in a mixer w/ a paddle until soft and light. Add 1 tsp vanilla, 2 1/2T. freshly ground cardamom, * zest of 2 lemons ,1 c. granulated sugar, 1/3 c. packed light brown sugar. Add 2 lg.eggs while beating , just until incorporated.
Add 1 c. sour cream and beat til just incorporated.
On low speed add the dry ingredients and beat it until smooth.Add 2/3 c. roughly ground toasted pecans.
Turn half the mixture into the pan, smooth the top, with a rubber spatula, scrape the blueberry mixture on top of it, keeping it 1/2 to 1 inch away from the pan edges. Turn the other half of the cake batter onto this. Smooth top.
Bake about 40 min. for the 10" pan; more for the 9", til the top of the cake springs back when pressed lightly with a fingertip . Remove from oven and let the cake stand on a rack for 15 minutes.
While cake bakes, prepare the glaze and the filling.
In a collander, rinse and dry 2 c. fresh blueberries. In a bowl, combine berries, 3 T. granulated sugar, 1 tsp cinnamon ,1/4 tsp freshly grated nutmeg and 1 tsp lemon juice. Stir. Let sit.
(* Before juicing the lemon, finely grate the peel of 2 lemons. Rasper/micro plane works best. )
In a bowl, combine 1 c. powdered sugar 2 T. lemon juice and just enought hot water til glaze is just thin enough to pour.
Spread glaze over cake. Let it cool and set up. Run knife around inside pan edge, push base up from below, plate cake.
Let me know if you try it!