Monday, August 13, 2012

Triple Berry Buttermilk Bundt Cake

Yesterday I baked what I thought was going to be a beautiful buttermilk bundt cake, full of raspberries, blackberries and blueberries...

Not so. This is what happened instead:

Right at the clutch moment, the cake stuck to the sides of the pan and basically imploded. I tried cutting the cake into pretty pieces and arranging them artfully:

Which started out alright, but ended up like this:

A Very Sad Lump of Cake
So today I got back on the horse, and after a long nap I tried again. I washed berries:

I measured and sorted:

I mixed a new batter:

And this time, I baked the cake at 325 for 90 minutes. Choirs of angels were singing from inside my oven, so I knew this is what would happen:

The cake released perfectly. Oh, did I mention that I greased the heck out of the pan? I did that too.

And then I drizzled lemon glaze over the top.  Yep. Feeling 100% better about life right now.

Glory Hallelujah

Buttermilk Bundt. Adapted from Smitten Kitchen.

Here's What You Need:

2 1/2 C Flour
2 t Baking Powder
1 t Salt
{Sift together in medium bowl}
2 C Sugar
1 C Butter
Lemon Zest from One Medium Lemon
3 Eggs
1 t Vanilla
3/4 C Buttermilk
2-3 C Berries!

Here's What You Do:

1. Grease your bundt pan. Grease it again.
2. Preheat the oven to 350.
3. Cream the butter, sugar and lemon zest. Add the eggs, one at a time, then the vanilla. Add 1/3 of the dry ingredient mixture, then 1/2 the buttermilk, then 1/3 of the dry ingredient mixture, then the rest of the buttermilk, then the rest of the dry ingredient mix. Basically alternate, mix, alternate until it's all in there.
4. Coat your berries in about 1 T of flour. Carefully add them to the batter.
5. Spoon the batter into your GREASED UP bundt pan.
6. Bake at 350 for 30 minutes, then rotate the pan, and turn the heat down to 325. Bake for another 50-60 minutes (I checked every 5 minutes for the last 15 mins, just to be sure). The cake is not done until a toothpick comes out clean. Note: If you under bake this cake, you will have a pile of delicious cake crumbs, like I did on day 1. Just let it cook all the way.

Juice from that naked lemon that you zested.
1 T butter
Enough Powdered Sugar.

1. Melt the butter in a bowl. Add the lemon juice and whisk in the powdered sugar until you have the consistency that you like. Voila!

You should make this cake immediately because it says, "Summer," and even if it flops, it's delicious.