Pascha Recipes
Jelly Bean Confetti Cake
Ingredients
- 3/4 cup miniature jelly beans, cut in half
- 2 cups all-purpose flour, divided
- 1 1/4 cups granulated sugar
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 3 eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Confectioners' sugar
Instructions
- Heat oven to 325 degrees F. Generously grease and flour a 12 cup fluted tube pan.
- Lightly spoon flour into measuring cup and level off.
- In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside.
- In large bowl, beat sugar, butter, cream cheese and vanilla extract 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 the batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and spoon into prepared pan.
- Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
- Cool in upright pan for 10 minutes.
- Invert onto serving platter. Cool completely.
- Sprinkle with confectioners' sugar.