Blackberry Buttermilk Bundt

Blackberry Buttermilk Bundt Cake
Adapted from The Perfect Finish by Bill Yosses (page 128)

Cake: 
2 2/3 cups (300 grams) all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I used kosher salt)
1/2 pound (2 sticks) butter, room temp
1 3/4 cups (350 grams) sugar
4 eggs, room temp
2 teaspoons vanilla
1/2 cup buttermilk
2 pints (16 ounces) blackberries

Glaze: 
1/2 cup powdered sugar 
1/2 cup freshly squeezed orange juice

Oven: Preheat oven to 350 degrees.

Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously. 
(This recipe is for a full-size bundt. I made half the recipe and used a 6-cup bundt pan)

1. Dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a large bowl. 

2. Cream: Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy. Add eggs, one at a time. Scrape sides of bowl. Beat in vanilla.

3. Combine dry & wet: On low speed, add half dry ingredients. Then add buttermilk followed by the remaining flour mixture. Don't overmix. 

4. Fold: With a wooden spoon, gently fold in the blackberries.

5. Bundt Pan: Spoon into bundt pan and smooth the top with a spoon or spatula.

6. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 1 hour. (My 6-cup/half recipe was done in about 45 minutes). Remove and let cool on rack for 10 minutes. Then remove from pan onto a rack.

7. Glaze: 
Bill Yosses' glaze is cooked (to dissolve sugar) and holes are poked in the cake. Half the glaze is poured over the cake and then let rest for 20 minutes. Then the remaining glaze is poured over the cake.

I did not cook my glaze and just whisked the powdered sugar and some of the orange juice...add juice as needed to make a pourable glaze (I don't think I used very much juice). I poured my glaze over a fully cooled cake. 

Links:
The Food Librarian I Like Big Bundts 3
Post with photos: TBA
November 2011

Adapted from The Perfect Finish by Bill Yosses
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