EASTER BRUNCH WEEK : Berry Bundt Cake

When it comes to desserts, I’m phenomenal at eating them. But when it comes to baking, you’re lucky if you get something that doesn’t resemble a Pinterest fail. I try really hard, but some people just don’t have the gift. Fortunately for me, I know someone who does! So what’s a girl to do with a friend who has passed down skills, recipes, and knowledge from generations of women? Bribe her with dinner and alcohol in exchange for a delicious cake!

You have those who bake and then you have someone like Rachel who can turn eggs into a clafoutis and wine into cake; which in my book is a modern-day miracle! So, as my sweets contributor and friend she was kind enough to grace us with this recipe and leave me half of what was photographed (what summer bod?).

The mixed berries add a nice subtle sweetness to the cake, while the lemon glaze adds just enough tartness. Between the moist center of the cake and the crunchy outer crust, it’s the perfect merriment of spring flavors and can be topped with vanilla bean ice cream or cool whip.

BERRY BUNDT CAKE

PREP: 15 MIN | COOK: 1.5 HOURS | SERVES: 8-10

C A K E :

2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
zest of 1 lemon
3 large eggs
1/2 teaspoon vanilla extract
3/4 cup buttermilk
3 cups mixed berries (Blueberries, Raspberries, Blackberries)
2 tablespoons all-purpose flour
1 cup and 2 tablespoons powdered sugar
4 tablespoons freshly squeezed lemon juice
1 tablespoon unsalted butter, softened

G L A Z E :

1 cup powdered sugar
4 tablespoons freshly squeezed lemon juice
1 teaspoon of vanilla extract
2 teaspoons of water

H O W - T O :

Preheat oven to 350 F.
In a medium bowl, mix 2 1/2 cups flour, baking powder and salt
In a separate large bowl, add together the softened butter, sugar and lemon zest using a mixer on high setting for about 5 minutes until you get an even consistency
Add eggs + vanilla to the butter-sugar mixture and continue beating until well-incorporated.
Add in your flour mixture into the butter-sugar mixture in batches to get a smooth texture. Repeat until incorporated
With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined, then follow with 1/4 cup of buttermilk. Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of buttermilk beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of buttermilk. Beat just enough to combine.
Make sure to have your mixer on low speed while adding flour, so flour doesn't start flying in your face and make sure to not over mix or over beat
In a separate bowl, combine fresh berries with 2 tbsp of flour. Doing this will prevent berries from clumping together and sinking
Using spatula, fold berries into the cake batter, trying not to squish them
Spray your cake pan with a Baking Spray with Flour and Pour batter gently into prepared pan.
Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
**A FEW TIPS ON REMOVING THE CAKE OUT OF YOUR BUNDT PAN
Remove the pan from oven, let it cool for 40 minutes on wire rack.
After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.
Whisk powdered sugar, lemon juice, water, and vanilla until very thick. pour this lemon juice frosting over the top of the cooled cake (We used a gravy saucer which works great if you don't want to pre-pour all the frosting and guests can control how much they want on their slice)
Dig in and Enjoy!