Blueberry Bunt Cake

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On this day last year: Homemade Pigs in a Blanket (2013)

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Some people are culinary saints- those who have gone before us and paved the way with delicious holiday treats, birthday cakes, kitchen secrets, and recipe cards so worn down you need a magnifying glass to read them.

There are a lot of culinary saints in my life. People who have taught me their ways and passed down their kitchen secrets- all of whom I am so very grateful for.

This recipe is one of those inherited from a saint. When my family moved to Kansas City, in the dead of winter, from warm sunny Florida, this cake showed up on our door. It was baked by a woman in our church who is known for her skills in the kitchen, and whom we have been eternally grateful for ever since.

Moving states is hard. Moving to Kansas from sunny Florida is harder. Moving as a middle schooler is the hardest. Eating delicious cake is not hard.

Therefore, this recipe goes out to all of those culinary saints- the people who have shared their time, energy, recipes, and coffee cakes to neighbors, friends, family, and strangers. This world is better for it.

And if you think you have the world’s best coffee cake recipe, and you haven’t tried putting blue berries, cinnamon, and sour cream in it- try, try again. I know sour cream may sound strange, but this cake is so moist and light that you will have a haaaard time stepping away from it. Just trust me on this one.

Love, a rented kitchen

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Cake Ingredients:

  • 1 cup white butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup dairy sour cream
  • ½ teaspoon vanilla
  • 1 cup all purpose four OR cake flour
  • 1 cup oat flour
  • ¼ teaspoon salt
  • 1 cup blueberries, rinsed and dusted with flour
  • Powdered sugar for dusting the top

Filling Ingredients:

  • ½ brown sugar
  • 1 teaspoon cinnamon
  • ½ cup nuts- chopped

Directions:

  1. Preheat the oven to 350˚F. Thoroughly grease and flour a bunt pan or tube pan.*
  2. In a large bowl, cream together the butter and white sugar. Add the eggs, and then fold in the sour cream and vanilla.
  3. Add the dry ingredients and mix until smooth.
  4. Fold in the blueberries.
  5. Stir together the brown sugar, cinnamon, and chopped nuts, and set aside.
  6. Pour 1/3 of the batter into the bottom of the pan, and then sprinkle half of the brown sugar filling over top.
  7. Add another 1/3 of the cake batter to the pan, and top with the remaining half of the brown sugar filling.
  8. Pour the remaining 1/3 cake batter into the pan, and using a knife, gently swirl the brown sugar filling and batter together.
  9. Bake for 55-60 minutes, or until light brown on top and a toothpick comes out clean.
  10. Allow to cool in the pan. Once cool, sift powdered sugar over the top, serve, and enjoy!

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Notes and Tips!:

  • To flour a bund pan, sprinkle 1 Tablespoon of white flour along the bottom of the greased pan, and shake the pan around until all sides have a thin coat of flour. This will help the cake slide out of the pan easier once cooked.
  • Like this recipe? Try these other delicious bread options from A Rented Kitchen (recipe links below photos!):

 

The World’s Most Delicious (and EASY!) Chocolate Cake

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No one has ever accused me of being picky when it comes to chocolate- ya, no. That’s never happened. However, despite my all-inclusive love for chocolate, I can still appreciate when a certain chocolate recipe or a dessert is better than another.

In my humble opinion, chocolate cakes often risk being too rich or too dense.  There’s nothing worse than ordering a chocolate cake at a restaurant, and being overwhelmed with it by bite three. As a result of that exact circumstance, society has learned to love the combination of ice cream and cake, so that the ice cream can balance out the rich chocolate flavor.

Well, for those of you out there who aren’t huge chocolate cake fans, or have suffered through an overwhelming chocolate cake experience, hold on, and bake this.

I literally do not have enough words for how delicious this cake is.  The combination of yellow cake mix and chocolate pudding creates a perfect- not too rich- chocolate flavor, that is enhanced by the moisture form the sour cream, and the soft melt of the chocolate chips.

I’m drooling right now, if you were wondering.

As a college student, and as a lady with chocolate cravings (honesty hour), this recipe is sooo dangerous. With only eight ingredients, it takes all of five minutes to prepare this cake, and is not going to break the bank! (Can I get an Amen from the college section?!)

No icing, no hassle. Just stir, bake, eat, repeat. You don’t even need ice cream to compliment this cake, it’s that good all on its own.

Eat up. And share some with me! please.

Love, a rented kitchen

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Ingredients:

  • One (18.25 oz) Pillsbury moist supreme cake mix- classic yellow
  • One (3.9 oz) box instant Jello pudding- chocolate
  • ½ cup sugar
  • ¾ cup vegetable oil
  • ¾ cup water
  • 4 eggs
  • One (8 oz.) sour cream
  • One bag mini chocolate chips (about 2 cups)

Directions:

  1. Preheat your oven to 350˚ F. Thoroughly grease and flour a Bundt pan, set aside.
  2. In a large bowl, mix ingredients the dry ingredients.  Add the wet ingredients, and stir thoroughly.  Fold in the chocolate chips.
  3. Pour the batter evenly into the bundt pan and bake for one hour.
  4. Allow the cake to cool for 10 minutes, and then flip.
  5. Sprinkle the top with powdered sugar, and serve with ice cream and milk, as desired

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Notes and Tips!:

  • This cake, in my cooking experience, really takes the full hour of baking, maybe a few minutes extra. If the top begins looking too burnt, but the center is still not cooked through, cover with aluminum foil and continue baking, checking regularly.
  • This delicious recipe is a highly prized and coveted recipe from two dear family friends- Margret and Meg Peery. If you ever have the pleasure of knowing them, thank them dearly for this contribution to your life.
  • If you like this recipe, try these other delicious desserts from ‘A Rented Kitchen’!: (Recipe links found below!)