Quick Apricot and Blueberry Snack Cake-fruit juice sweetened
- 1 1/4 cups cake flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon Clabber Girl Baking Powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg
- 2/3 cup liquid fruit juice concentrate or fruit juice reduction
- 5 tablespoons butter, melted
- 1 tablespoon orange zest
- 1/2 cup boiling water
- 1/2 cup blueberries*
- 1/2 cup blueberries
- 2/3 cup peach or apricot preserves, all fruit sweetened
Pre-heat the oven to 350° Fand set a rack in the center of the oven.
Spray an 8 x 8 glass baking dish with non-stick spray.
Sift together the cake flour, baking soda, Clabber Girl Baking Powder and salt. Set aside.
In a separate bowl, whisk the egg for about 2 minutes. Add the fruit juice concentrate, melted butter and orange zest, whisking well. Gently whisk in the sifted flour mixture and toss in the orange zest. Whisk in the boiling water and pour the batter into the prepared pan. Scatter 1/2 cup of the blueberries evenly over the top of the batter-it's okay if they sink into the batter.
Bake for about 28 to 32 minutes, until a cake tester comes out clean, and set on a rack to cool.
For the glaze-While the cake is still hot, mix the preserves and the remaining 1/2 cup of blueberries together in a small bowl and spread evenly over the still hot cake. Allow to cool and serve.
* If using frozen blueberries, do not thaw
Recipe by Mani Niall - Mix it up with Mani
This cake is quick-no mixers required-and keeps for days. Seek out an all fruit sweetened spread such as peach or apricot for a shiny glaze to complement the scarlet hue of the blueberries.