Thursday, July 19, 2012

Berry Summer Bundt Cake

It wouldn't be summer without a new way to put berries into cake form. I upped the berries in this to 4 cups and used a mixture of currants, blueberries, blackberries, strawberries, and raspberries. I also skipped on the icing so it would be slightly more appropriate for breakfast. This is highly adaptable for whatever berries you have on hand. Mine took a little bit longer to bake and still came out slightly undercooked in parts. The berries also sank a tiny bit.

One year ago: Chipotle Pork Cheeseburgers
Two years ago: Vodka Cream Pasta

Berry Summer Bundt Cake (from Smitten Kitchen, originally Rustic Fruit Desserts)

2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 - 4 cups mixed berries

1. Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. Set aside.
2. In a medium bowl, whisk or sift 2 1/2 cups flour, baking powder and salt together and set aside.
3. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes.
4. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition.
5. Beat in vanilla, briefly.
6. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to.
7. In the bowl where you’d mixed your dry ingredients, toss the berries with 2 tablespoons of flour.
8. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.
9. Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.
10. Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely.

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