Yesterday, after surviving a day at the office with the AC on the fritz, on, I might add, the hottest, most humid day of the summer so far, I wasn’t super excited to come home and bake. 350 degrees for 55-60 minutes just didn’t sound fun anymore. But after a nice cool-down in our house that never felt more welcoming thanks to fully functioning air-conditioning, I was ready.
We’re going to picnic of sorts on Saturday night and for dessert I chose a cake recipe that will use the berries left over from our brunch with Pete’s parents last Sunday. Gorgeous raspberries and unbelievably red strawberries from the Farmers’ Market, along with some plump organic blueberries from the co-op certainly couldn’t go to waste. I stumbled upon a recipe where I could use the berries and some of the buttermilk also left over from one of the brunch dishes.
Since I’m not taking the entire cake on Saturday, I appointed Pete the official taster and cut a piece for him to critique. He deemed it delicious. I snuck a bite, and based on that one bite, it’s a downright lovely tasting cake! Off to the freezer it went—hoping that out of sight is out of mind for me—I can still taste that one bite and am so craving more!
I’m making a couple other dishes for the picnic, one of which I’ll blog about and provide the recipe when I share pictures and tell you all about this unique event. Till then, have a great week and if your weather is anything like it is here, I hope you stay cool!
Three Berry Buttermilk Bundt Cake
Adapted from smittenkitchen.com
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 oz.) unsalted butter, at room temperature
1 ½ cups organic sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
3/4 cup low-fat buttermilk
3 cups mixed berries (I used raspberries, strawberries and blueberries)
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon unsalted butter, at room temperature
Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. If your Bundt pan doesn’t have a non-stick coating, flour the pan after you grease it. Set aside.
In a medium bowl, whisk 2 ½ cups flour (leaving the extra 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 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. Add vanilla and beat briefly to mix in. 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 flour. With a silicon spatula, gently fold the berries into the cake batter. It’s okay if you squish the berries a little—just makes for a prettier cake!
Pour (or plop) the cake batter into the prepared 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.
Set cake pan on a wire rack to cool for 30 minutes, then invert the cake onto a serving platter to cool completely.
Once cool, make the glaze by whisking together the powdered sugar, lemon juice and butter until smooth and very thick. (If you’d like it thinner, add more juice) Spread carefully over top of cake, letting it trickle down the sides (or spread down sides if it’s really thick, like mine was) when and where it wishes. Serve at once, freeze, or keep it covered at room temperature for 3 to 4 days.