The Country Mice

We love these airy little cakes. They mix up fast on a Saturday morning, leaving the cook free to brew up a fresh pot-o-coffee while they bake in the oven.

You’ll need a jumbo muffin tin or mini-bundt cake pan in order to make these individual cakes. Next week I’ll post a variation you can make in a cake or loaf pan.

You’ll need 2/3 flour,  1 T sugar,  1/2 t salt, four eggs, 2/3 c milk and 2 T soft butter. You’ll need the sour cream at embellishment time.

Put everything in the blender, including the soft butter.

Blend. Let it whirr away for a few minutes. In this case, you cannot overmix.

In fact, while the blender is whirring, generously grease the muffin tin.

Turn off the blender and pour the batter into the muffin tins until about 1/2 to 2/3 full. In this giant mini-bundt pan I can fill five of the six cups, and one of the finished cakes is one serving.

Place in a 400 degree oven and bake 20 – 25 minutes or until the puffer cakes are puffed and golden on top.

They’ll emerge from the oven looking quite heavenly and if you’ve used adequate grease in the pan, should pop out easily.

Place one or two puffer cakes on a plate, spoon on a generous scoop of sour cream, and top with a tart fruit sauce.

Many years ago my friend Sigi discovered this lingonberry sauce from IKEA. I now stash jars of it in the cupboard specifically for puffer cakes but you can use any jam or fruit compote, of course.

Dust generously with icing sugar and dig right in. Guaranteed to have you using your fingers to clean the plate!

Puffer Cake Recipe

2/3 c flour

2/3 c milk

1 T sugar

1/2 t salt

4 eggs

2 T soft butter

sour cream

lingonberry sauce or other fruit sauce or jam

Preheat oven to 400 degrees F.

Generously grease a mini-bundt cake pan or giant muffin tin.

Combine flour, milk, sugar, salt, eggs and butter in blender and mix until very well blended.

Fill mini cake pans 2/3 with batter.

Bake 20 – 25 minutes.

Remove from oven and place on plate. Top with sour cream and lingonberry sauce and dust with icing sugar.

Serves four and doubles easily.

Let me know how it goes!