Sometimes failure in the kitchen happens. It’s unfortunate when you spend time and ingredients trying to create something wonderful and end up with a mess. But in today’s case, at least the mess tasted delicious. This bundt is the perfect blend of sweet (not too sweet) cake with sweet/tart berries studded throughout. The cake is pillowy soft and super scrumptious, I was almost glad it fell apart since that meant I got to sneak tastes! Despite the bundt failure, this is definitely a cake I’d try to make again, it’s just too scrumptious to defeat me. Next time, use actual butter to grease the bundt pan, and sprinkle with flour, apparently a good greasing with cooking spray wasn’t enough. I hope you try this, and I hope you have better luck than I did. Good luck!
Adapted from Smitten Kitchen
- 2 3/4 (355 grams) cups plus 2 Tbsp all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 lemon, zested
- 3 large eggs, room temperature (put in a hot water bath if you forget to take them out early)
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 3 cups mixed berries (I used fresh blueberries and blackberries)
Preheat oven to 350°F.
In a bowl, whisk together 2 3/4 cup flour, baking powder, and salt.
In a stand mixer or large bowl, cream butter, sugar and lemon zest until light and fluffy, about 3 minutes. With the mixer on low, add eggs one at a time, scraping down the sides as necessary. Beat in vanilla.
Add 1/3 of the flour, beating until just combined, then add 1/2 the buttermilk, repeat ending with the last 1/3 of flour. Toss the berries with the remaining 2 Tbsp flour, then gently fold them into the batter. The batter will be very thick.
Generously butter your bundt pan and sprinkle with flour. Scoop batter into prepared pan in an even layer. Bake for about 55-60 minutes, turning halfway through and covering with foil if the top begins to get too dark, cake is done when a toothpick inserted into the center comes out clean.