Berry Bundt Cake

Saturday, June 25, 2016

I was doing my spring cleaning, and among other chores, sorting and stacking my few bundt pans. Few, I say. Although if you ask any of my kids, they would say it's 4 too many. And this gorgeous pan beckoned. I looked at it long and hard (well, a good part of 20 seconds) and decided that I should use it soon. Soon? No, it was still 10am and by George, I'm going to make one today! That seriously was how it started. LOL!

So I set this pan aside, spent another half an hour sorting other cake pans, tossed a few (Goodwill, that is) then began to scout around for ingredients.
Banana and chocolate? Not in this rose!
Lemon? Nah, I got a pan for that one!
Pumpkin? Oh heck no! Besides, got a pan for that one too ;)
No coffee cake either, just made a kicka$$ one the other day over here.



Nothing was on the fruit platter except bananas, so I opened the fridge and saw a handful of strawberries, half a cup of raspberries (due any hour now), a huge container of blueberries, and this ... is how this recipe came to me. Surely making an berry bundt cake isn't ground breaking, but you really gotta look around, and use up whatever you have at hand. 

And this ... is a parenting/cooking life skill that I have yet to impart to my kids (who will usually scroll down Instagram, decide on something to cook/bake, then make a shopping list. And while that may be good, I mean the very mention of kids cooking is good, if not great, it will be infinitely more useful and prudent to make do with what you have first before going out and buying more stuff. Right? I thought so!


Ingredients:
300 g (2-1/2 cups) all purpose unbleached enriched flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
400 g (2 cups) light brown sugar
225 g (1/2 cup) butter, softened
3 large eggs, at room temperature
2 tsp vanilla extract
120 ml (1/2 cup) yogurt, at room temperature
60 ml (1/4 cup) buttermilk, at room temperature
300 g (about 3 cups) berries
2 tbsp of flour

Directions:
1. Butter and flour a bundt pan, then preheat the oven to 175C or 350F.

2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, on medium to high speed, cream the brown sugar with the butter until light and fluffy.

4. Stir the yogurt and the buttermilk together in a small bowl.
5. In another medium bowl, toss the berries (if using strawberries, chop them in 2 or 3 pieces first) with the 2 tbsp of flour.

6. To the sugar and butter, add the eggs, one at a time, waiting until it is fully incorporated before adding the next one. Then add the vanilla.
7 Reduce the speed to medium-low and fold in half the flour, followed by the yogurt/buttermilk mixture. Then fold in the remaining flour.
8. Remove the bowl from the stand mixer, and with a wooden spoon, gently fold in the floured berries.

9. Spoon the batter into the bundt pan, tapping it often on a towel lined counter to settle the batter into the nooks and crannies of the pan.
10. Bake for 45-55 minutes until a skewer inserted into the centre (thickest part of the cake) comes out clean.
Bear in mind, the fruits will be cooked and the skewer will come out a bit juicy. As long as you don't see batter, you're clear.

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