10 September, 2014

Buttermilk Berry Bundt Cake

This cake is a winner! I had frozen berries in my freezer I wanted to use.  I thawed them and drained some of their liquid, but not all of it.  It came out wonderful!  Moist and incredible!

2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
1 3/4 cups sugar
zest of a lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3-4 cups mixed berries (i used frozen)


2 cups powdered sugar (or more if you like thicker)
juice of 1-2 lemons
1 tablespoon softened butter
whisk it all together

Preheat oven to 350 degrees.  grease and flour 10" bundt pan.

In a medium bowl, whisk 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In your mixer bowl cream together the butter, sugar and lemon zest until light and fluffy, about 3 to 5 minutes. With the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla.  Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, continue to alternate until you've got it all in there. Toss the berries with the remaining 2 T. of flour. Gently fold the berries into the cake batter. The batter will be thick.
Pour the batter in the pan and smooth it out.  Drop the pan on your kitchen counter a few times to get out any air bubbles. Bake for 55 to 70 minutes depending on your oven.  Mine took about 68 minutes. The cake is done when toothpicks inserted into the center come out clean.  
Set cake pan on a wire rack and cool completely. Pour the glaze over top. This is a moist, delicious and beautiful cake! Enjoy!

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