Last week I attended a blogger cook-off hosted by Canderel to promote their new product, Canderel Yellow. I have to be honest, I’ve never been a fan of artificial sweeteners as they always have a nasty aftertaste that I just can’t get over, so I very rarely use them. But I was pleasantly surprised to see the the new Canderel Yellow granules not only look just like caster sugar, but also taste just like sugar, just a little sweeter. It’s made with Sucralose and is bake stable, which is very exciting for me as I just love to bake.
I decided that the recipe I would use the new Canderel Yellow granules in would be Ina Garten’s Blueberry crumb cake which I’ve been dying to make for ages now. I obviously had to alter the recipe slightly to work in the Canderel Yellow as Ina’s recipe contains quite a bit of sugar. If a recipe calls for 200g (7.05 ounces) sugar you need to divide that amount by 10 and only use 20g (0.71 ounces) Canderel Yellow, which is quite something to get used to but it works. My big test for this product was whether it would ‘cream’ with butter the same way sugar does and I was pleasantly surprised to learn that it does. The end result of this cake was just delicious and not at all too sweet. I served the cake with vanilla ice cream and it was a real crowd pleaser!
150g (5.29 ounces) room temperature butter
200g (7.05 ounces) sugar (I used 20g (0.71 ounces) Canderel Yellow)
2 extra-large eggs
5ml (0.17 fluid ounces) (1 tsp) vanilla extract
200g (7.05 ounces) sour cream
200g (7.05 ounces) flour
10ml (0.34 fluid ounces) (2 tsp) baking powder
2.5ml (0.08 fluid ounces) (1/2 tsp) salt
200g (7.05 ounces) (1 cup) fresh blueberries
1 tbsp lemon zest
50g (1.76 ounces) caster sugar
100g (3.53 ounces) brown sugar (I replaced both sugars with 20g (0.71 ounces) Canderel Yellow)
50g (1.76 ounces) butter, melted
150g (5.29 ounces) flour
- Pre-heat the oven to 170°c and grease a +- 22 cm (8.66 inches) cake tin and line with baking paper.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time and beat well after each addition.
- Add the vanilla and sour cream and beat well, scrape down the bowl in between mixing to make sure everything gets well incorporated.
- Sift the flour, baking powder and salt into a separate bowl.
- On low speed, add the flour slowly and mix well.
- By hand, fold in the blueberries and lemon zest.
- Spoon the batter into the prepared cake tin.
- To make the streussel topping, simply combine all the ingredients together and crumble onto the cake with your hands.
- Place the cake in the pre-heated oven and bake for 45-60 minutes until a skewer inserted comes out clean.
- When the cake is done, remove from the oven and allow to cool in the tin for 20 minutes before turning out onto a wire rack and allowing to cool completely.
- Serve with vanilla ice cream.