Blueberry Amaretto Cake

Esther Deutsch Esther Deutsch
Leave a review

Can you ever have enough  recipes for quick one-bowl cakes? This Bundt cake recipe, and several more Bundt cake recipes  that  are featured in my cookbook Chic Made Simple, are easy, one-bowl Bundt  cakes that are made from scratch (no  cake mix!). If you are one of the many  cooks who prefer cooking to baking,  and avoid the precise, tedious science  baking usually requires, the collection of Bundt cake  recipes will quickly become part of  your permanent repertoire. No need to  break out your Kitchen Aid—a hand  mixer works fine.

This cake  will bake just as nicely  in a tube pan, but I prefer to use a 12-cup  Bundt pan since it gives you pretty ridges. Not only does a Bundt cake look  more inviting than a flat cake, but the  hole in the center allows for even baking.  To prevent your cake from sticking  to the pan, spray the Bundt pan liberally  with a nonstick baking spray with flour.

When preparing this cake, the  chocolate chips and blueberries are  combined with the batter, but during  baking they rise to the top to form a  crunchy topping. A good dose of confectioners’  sugar sprinkled on top of  the cake will pretty it up.

As moms, we want to not only  shower our children with calories, but  to make every calorie worthwhile. I’ve therefore completely eliminated non-dairy creamer as a pareve milk option  in most of my recipes, and use coconut  milk instead for much healthier and  just as flavorful results. The taste of  the coconut milk is extremely subtle,  so it works very well as a milk substitute.

1h 15m 10
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Prepare the Cake

  1. Preheat the oven to 350 degrees Fahrenheit. Generously spray a 12-cup Bundt pan with nonstick flour-and-oil combination baking spray. (Use only a classic Bundt pan, not one that comes in novelty shapes like a rose or sunflower; the chocolate chips will stick to the grooves and ridges of an intricately designed Bundt pan.)

  2. In the bowl of an electric mixer or with a hand mixer, cream the sugar and oil. Beat in the eggs, one at a time, then add the coconut milk, orange juice, vodka, and amaretto and beat to combine.

  3. Slowly add the flour, salt, vanilla pudding, and baking powder and beat until well combined, about one minute. Add the chocolate chips. Fold the blueberries into the batter by hand

  4. Pour the batter into the greased Bundt pan and bake for one hour. Test the cake with a fork to make sure it’s done.

  5. Allow to cool for 10 to 15 minutes before releasing the cake from the Bundt pan. Sprinkle the top of the cake with confectioners’ sugar.

Variations:

If you choose to prepare this recipe as muffins, reserve the chocolate chips to sprinkle on top of the muffins before baking. Bake for 25 minutes.

Suggested Recipes

Explore

amaretto amaretto liqueur blueberries blueberry blueberry cake bundt cakes cakes dairy free fruit cake non-dairy desserts pareve parve
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

4 Comments

Rivky Katz •

Yes the ingredients were out of order

Rivky Katz •

Came out very good but the instructions are not in order.

Avigael Levi Kosher.com Team •
Reply to Rivky Katz

Instructions are in order.... do you mean the ingredients are out of order?

Leah Goldman •

recipe was the 8 oz choc chips a misprint because Glicks makes a 9 oz package. thanks

Devorah •

blueberries? Can you use frozen blueberries for this recipe?

Chaia Frishman •
Reply to Devorah

Frozen fresh one should be fine. But coat them in flour first because upon defrosting they get wet.