Wednesday, September 19, 2012

Berry Bundt Cake

Berry Bundt Cake

We live in a small town in Southern California, and the 4th of July is a very big holiday.  There is a fun run and ocean swim early in the morning, and then a parade down the main street which starts at 10 am.  Tens of thousands of people come over to watch this parade, and it is imperative to have a good spot on the median in order to see the parade.  About 7 years ago, the City Council decided to pass a law that forbad people from ‘staking out’ spots on the median before 5 am on the day of the parade, thus eliminating over night camping on the grassy median.  As a result, my neighbor and I have been waking up at 4:30 am and hiking up the few blocks to the main street in order to set up our chairs and shade cover at 5 am for our families and friends in order to watch the parade, which may I remind you, starts at 10 am.  Five hours is a long time to wait, so we have our coffee and treats to pass the time.  This past year, I tried to bring healthy food, so I made a berry Bundt cake, which while not exactly healthy, it did at least have fruit in it.  It was delicious and everyone enjoyed it before and after the parade.




Recipe after the jump.



  
Berry Bundt    

Cake
2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces) unsalted butter, at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 cups mixed berries (I use a frozen mix)

Preheat your oven to 350°F. Generously grease and flour a 10-cup Bundt pan, either with butter or a nonstick spray. You must prepare your pan well in order to prevent sticking.  Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. 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. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. 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. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. 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.

Spread cake batter in the prepared baking pan and smooth the top. 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.

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. Hope that you have greased and floured your pan well and the cake comes out completely.  Cool.  Serve at once or keep it covered at room temperature for 3 to 4 days.

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