in the spring, i looked through the class schedule and saw a workshop on welding. it was strictly for beginners and it sounded like a lot of fun. my friend shirley, who is also a master gardener, was quick in agreeing to attend the class with me. girls and power tools; a perfect match.
and as always, if i go to the garden, i bring cake. yes, i know this was a college, not a garden. but shirley and i went to this class with the idea that we could learn a skill that might be useful for gardening. gardening with sculpture, that is.
this cake is a bit of a mash up. halfway to vegan, there are no eggs and several ingredients could be replaced to make it vegan if you like-or throw caution to the wind and make it ovo-lacto.
blueberry muffin cake
1 (10") bundt cake serving 12-16
ener-g egg replacer for 3 eggs (or 3 large eggs)
2/3 cup butter (or coconut oil or any combination of the two)
2 cups sugar
1/2 teaspoon salt
3 cups unbleached all purpose flour
1 tablespoon baking powder
1 1/2 cup fresh blueberries
1 cup buttermilk (or a nondairy milk such as coconut or soy)
preheat the oven to 350. grease and flour the pan and set it aside. if you are using the egg replacer, mix it according to the directions and while it sits, cream the butter with the sugar and salt until it is fluffy. add the egg replacer and mix it just to combine. place the flour and baking powder into a sifter or mesh strainer and sift it over the batter in the bowl. pour in the blueberries and fold the mixture a few times to coat the berries. add the buttermilk and fold completely until no streaks of flour or butter are visible. scrape the batter into the prepared pan and bake until a cake tester comes out clean when inserted into the deepest part of the cake, about 1 hour. allow the cake to cool on a rack for 20 minutes. turn the cake out onto the rack and allow it to completely cool-if you can...