Monday, July 8, 2013
Berry Bundt Cake
I love summer's fresh berries. We snack on them and occasionally include them in dinner. I think the best way to use them though is in a treat. I get overly excited when berries are on sale and buy more than two people need. This bundt cake was discovered on Smitten Kitchen when I was looking for a way to use some of our supply last summer. I've made this a couple times and enjoy how versatile it is. You can change the amounts and types of berries to fit what you have on hand. I soon want to try putting some cherries into this recipe. I omitted the glaze because I think this treat is perfect as is or paired with a scoop of vanilla ice cream.
You will need:
*2 1/2 cups plus 2 tablespoons all-purpose flour
*2 teaspoons baking powder
* 1 teaspoon salt
*1 cup unsalted butter, room temperature
*1 3/4 cups sugar
*1 lemon, zest only
* 3 large eggs
* 1/2 teaspoon vanilla extract
*3/4 cup buttermilk
*3 cups mixed berries ( I usually use 1 cup each of raspberries, blueberries, and blackberries)
1. Preheat oven to 350. Generously grease a 10-cup bundt pan using butter and flour.
2. In a medium bowl, whisk 2 1/2 cups flour, baking powder, and salt.
3. In a large mixing bowl, cream together the butter, sugar, and lemon zest for about 3 to 5 minutes or until light and fluffy. Keep the mixer on low speed and add the eggs one at a time. Add the vanilla.
4. Slowly pour the flour mixture into the mixing bowl batter. You want to add about 1/3 of the mixture then half the buttermilk. Stir to combine and repeat. Do not over mix the batter. Only stir to combine the rest of the flour mixture and buttermilk.
5. Toss the berries with the remaining 2 tablespoons of flour. Gently fold the berries into the cake batter.
6. Spoon the thick cake batter in the prepared bundt pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake half way through cooking time. The cake is finished when a toothpick inserted in the middle comes out clean.
7. On a wire baking rack, cool the cake in the pan for 30 minutes. Remove cake from pan and cool completely.