FRESH BLUEBERRIES & CREAM CAKES

By kelsa94

Ingredients

• 1 pkg (10.75 oz/304 g) frozen pound cake, thawed
• 1/4 cup (50 mL) sliced almonds
• 2 tbsp (30 mL) brown sugar
• 1 pkg (8 oz/250 g) cream cheese, softened
• 1/4 cup (50 mL) powdered sugar
• 1 egg
• 1/3 cup (75 mL) orange marmalade
• 1 container (6 oz) fresh blueberries (1 cup/250 mL)

Details

Adapted from PAMPEREDCHEF.COM

Preparation

Step 1

1.Preheat oven to 375°F (190°C). Spray wells of Brownie Pan with nonstick cooking spray. Using Utility Knife, remove a very thin layer off crown of cake and place in Manual Food Processor. Add almonds and brown sugar; process until coarsely chopped. Carefully remove blade from processor bowl; set aside.

2.Remove ½ in. (1 cm) off one long side of cake; set aside for another use. On Cutting Board, cut cake crosswise into twelve ½ in./1 cm thick slices (each slice will measure about 2x2½ in./5x6 cm). Place one cake slice into each well of pan (see Cook’s Tip).

3.In Classic Batter Bowl, combine cream cheese, powdered sugar and egg; whisk until smooth with Stainless Whisk. Using a level Medium Scoop, evenly divide cream cheese mixture into wells.

4.In (2-cup/500-mL) Easy Read Measuring Cup, microwave marmalade, uncovered, on HIGH 30 seconds. Add blueberries; lightly toss to coat with Small Mix ’N Scraper®. With a clean Medium Scoop, evenly divide berry mixture into wells. Sprinkle processed cake crumbs evenly over filling.

5.Bake 13-15 minutes or until edges of cakes are firm.

6.Remove pan from oven to Stackable Cooling Rack; cool 10 minutes. Using Mini Nylon Serving Spatula, loosen cakes from sides of pan and serve.

Yield: 12 servings