Bumbleberry Bundt Cake

niedziela, 9 lutego 2014

Bumbleberry Bundt Cake

Time: 1 hrs 30 mins

Ingredients

  • 3/4 cup butter, room temperature (no subs)
  • 1 2/3 cups sugar
  • 3 large eggs, room temperature
  • 2 tablespoons lemon zest
  • 2 cups all-purpose flour
  • 1 cup pastry flour
  • 1 tablespoon baking powder (use a semi-heaping tablespoon!)
  • 1 teaspoon salt
  • 3/4 cup buttermilk, room temperature (just warm in the microwave for about 50-60 seconds)
  • 2/3 cup frozen raspberries
  • 2/3 cup frozen blueberries
  • 2/3 cup frozen blackberrie
  • 2 tablespoons all-purpose flour

Directions

  • 1 Set oven to 350 degrees.
  • 2 Grease and flour a 12-cup Bundt pan.
  • 3 In a large bowl cream butter and sugar until fluffy (about 3 minutes).
  • 4 Add in the vanilla and lemon zest; mix to combine.
  • 5 Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter).
  • 6 In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt.
  • 7 Add the flour mixture into the creamed mixture alternately with the buttermilk.
  • 8 In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter.
  • 9 Bake for about 60-70 minutes or until the cake tests done.
  • 10 Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved.
  • 11 As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup.
  • 12 Allow the cake to cool 20 minutes, then invert to a large serving plate.
  • 13 Poke holes on top of the cake and then drizzle with syrup.
  • 14 Allow to cool before slicing.

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