Jelly Bean Confetti Cake
Yield
1 cakePrep
15 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
jelly beans
miniature, cut in half |
* |
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
softened |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
jelly beans
miniature, cut in half |
* |
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Heat oven to 325℉ (160℃).
Generously grease and flour 12 cup fluted tube pan or angel cake pan.
Lightly spoon flour into measuring cup.
Level off.
In small bowl toss jelly beans with 2 tablespoons of the flour.
Set a side.
In large bowl, beat sugar, butter, cream cheese and vanilla until well blended.
Add eggs, one at a time, beating well after each addition.
Add remaining flour, baking powder and salt.
Blend well.
Spoon 1 cup of batter evenly over bottom of prepared pan.
Stir jelly beans into remaining batter.
Spoon into baking pan.
Bake in a 325 degree F oven for 50 to 60 minutes, or until toothpick inserted in center of cake comes out clean.
Cool upright in pan 10 minutes.
Invert on serving plate.
Cool completely.
Sprinkle with confectioner s' sugar.
