Berry, Berry Buttermilk Cake by Nikki

That takes the cake...

That takes the cake…

If you currently live in Prague, (or other Central European cities) you will understand me when I say, “It sure ain’t summer!” The longest of winters seems to have bypassed Spring and Summer entirely and it has gone straight to late Autumn. It really feels like it is November already! In fact, my plans to visit the Dejvicka farmer’s market were thwarted by the torrential downpours.

So today, I made this cake with BIO butter and flour, and of course, fresh buttermilk from my local dairy farmer. The combination of sour milk with the sweet berries and a bit of lemon zest gives this cake is the perfect blend of tart and sweet.

flour coated berries

flour coated berries

This cake is supposed to be served during the summer, with fresh berries and whip cream. But today, with the rain pounding on the roof and the flood warnings beginning to pour in from the Czech authorities, this cake is bringing a little bit of summer to my home. Dream a little dream… with cake!

Summer Berry Buttermilk Cake in a Cathedral Bundt pan

Pretty cathedral bundt pan

Berry, Berry Buttermilk Cake

adapted from smitten kitchen

ingredients:

Cake
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries

Glaze
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft

Directions:

Preheat your oven to 350°F.

Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray. (I use spray!)

In a medium bowl, whisk together flour, baking powder and salt together and set aside.

In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until fluffy. I use my food processor with the mixing paddle for approx 3 minutes.

Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition.

Beat in vanilla.

Add 1/3 flour mixture to batter, beating until just combined. Continue in 1/3 increments until flour is well combined, but do not over mix!

In the bowl where you’d mixed your dry ingredients, toss the berries with 2 tablespoons of flour.

With a silicon spatula, gently fold the berries (I used 2 cups blueberries and 1 cup raspberries) into the cake batter. The batter will be very thick but be as gentle as possible.

Place batter into greased pan and bake for 55-60 minutes.

The cake is done as soon as a tester comes out clean of batter.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way.

Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick.  Spread carefully over top of cake, letting it trickle down the sides when and where it wishes.

Serve at once or keep it covered at room temperature for 3 to 4 days.

Enjoy!

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