Zebra Cake

As I write this post, the cake is in the oven. Fingers crossed...I am feeling a bit doomed. I am worried the stripes are not taking.....we will see.....
Well.....it's out and it's cute.... it is cute. I do like the swirled look that I ended up with. It's really not as hard as it might seem. You can go over to Not Quite Nigella's - she did a cheesecake version and has step by step pictures that will show you exactly how it's done!

 4 lg eggs at room temp

1 c sugar

1 c milk

1 c veg oil

2 c flour

1/3 tsp vanilla

1 tbsp baking powder

1/4 c blueberries
1 tbsp sugar
white frosting

9" cake pan

Put berries and sugar into a sauce pan and boil until they pop, stir and set aside.

In large mixing bowl, combine eggs and sugar. Using your mixer, beat until mixture is creamy and light in color.

Add milk,vanilla and oil, continue beating until well blended.

In a separate bowl, combine and mix flour and baking powder. Gradually add flour mix to wet ingredients and beat until batter is smooth and incorporated (do not overbeat). Divide batter into two equal portions. Keep one plain and add 3 tbsp of blueberry puree into the other and mix well.
Preheat oven to 350º Lightly grease pan. Now begin your scooping.

Scoop 1/4 c of plain batter into middle of pan, then scoop 1/4 c of blueberry batter and pour it into center of plain batter.

Important: Do not wait for batter to spread - keep going. It will spread by itself and fill the pan gradually. Continue alternating batters until you finish them.

Bake for 40 minutes - do not open door for the first 20 minutes or your cake will shrink and will not rise. After 40 minutes check with toothpick inserted in center - it's done when toothpick comes out clean. Invert cake onto wire rack to cool. Turn over to cool completely. We just frosted the top and added a drizzle of that blueberry sauce. Delicious!

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