You don’t need an ice cream maker to make this simple, creamy, and keto-friendly treat at home! The subtle flavors of blueberry and maple are just right to sate your appetite without loading up on carbohydrates. Like other no-churn ice creams, this one won’t freeze solid like rock. You don’t taste the vodka, but it actually keeps the ice cream scoopable and is optional.
| Servings: | 12 |
| Yield: | 1 bundt cake |
Ingredients
- ⅓ cup packed dark brown sugar
- 2 teaspoons unsweetened cocoa powder
- ⅓ cup chopped semisweet chocolate
- 1 teaspoon ground cinnamon
- ⅓ cup raisins
- ⅓ cup golden raisins
- ½ cup toasted walnuts, chopped
- ¾ cup unsalted butter
- ½ (8 ounce) package cream cheese
- 1 cup packed brown sugar
- ⅓ cup white sugar
- 5 eggs
- 1 ½ teaspoons vanilla extract
- 1 cup plain yogurt
- 3 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
- Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
- Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
- Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.
Nutrition Facts
| Calories | 499 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 12 g |
| Sodium | 299 mg |
| Sugars | 38 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The cake so lovely and moist, I would make it again! The recipe was very simple and easy to follow. I did not include the dried fruit as there weren’t any in my pantry at the time I decided to bake this cake. The end result still came out very moist and delicious.
This turned out delicious for me. I used raisins, dried cherries, walnuts & white choc.chips. white chips bring such a rich sweetness. I cut the sugar to 2 cups.
This rises high and gets very fluffy. It’s also very yummy but isn’t as sweet as I thought it’d be. I used dried cranberries instead of the raisens, and chocolate chips as well.
Has good flavor and texture. I used crasins that I soaked in orange juice, and I can’t say I got them dry. I did use 1/2 light and 1/2 dark brown sugar in the cake, I won’t do that again, it made the cake look burnt on the outside. I sprinkled it powdered sugar. Great way to get rid of yogurt and cream cheese… I was at the verge of throwing out.
This is a nice moist cake that’s not too sweet, which really brings out the flavor of the fillings. I used salted butter, (omitted the salt) fat-free yogurt, and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn’t make any adjustments for that but it turned out great anyway. This is tasty the way it is, but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry.
I have to give this a 4 b/c I thought it was pretty good and my boyfriend absolutely loved it, so I compromised! I used choc. chips and light brown sugar and it turned out great! Very easy and looks pretty!