My kitchen is pretty much at capacity, and purchasing more kitchen equipment is becoming borderline irresponsible. What I once thought was a spacious kitchen seems shrinking with each new addition. So, when I found this recipe for Blackberry Buttermilk Bundt with Orange Glaze from The Perfect Finish by Bill Yosses I was hesitant to go out and buy the Bundt pan this recipe called for.
But the beautiful photo that accompanied the recipe and the wealth of blackberries at the market won me over and the pan was purchased. And, I have to say that I'm very pleased with my new Bundt pan and the first cake it baked.
The cake is incredibly simple to put together—just a few minutes of mixing in the stand mixer, folding in the berries and then into the oven. An hour later the cake was finished and it popped out of the Bundt pan very easily with all of those lovely ridges intact.
The berries studded the surface and ran throughout the cake, not sinking to the bottom which was something I worried about. Once the cake cooled, it's glazed with a sweet-tart combination of freshly squeezed orange juice and confectioners' sugar. By poking the cake with a long knife the glaze really seeps in and makes for an incredibly moist texture. The buttermilk adds a great tartness that works perfectly with the sweetness of the blackberries.
Yosses considers this cake to be ideal for those situations when you have to bring a dessert, and I have to agree. It's a great dinner party cake since the process is super simple but the results are impressive and incredibly delicious.
Add a scoop of vanilla ice cream or a dollop of whipped cream and some fresh blackberries and it really is summer dessert perfection.
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Bill Yosses' Blackberry Buttermilk Bundt with Orange Glaze
About This Recipe
|Yield:||8 to 10|
- 2 2/3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 (2 sticks) pound unsalted butter, softened, plus additional for the pan
- 1 3/4 cups sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 pints blackberries
- Orange Glaze
- 1/2 cup freshly squeezed orange juice (from about 1 medium orange)
- 1/2 cup confectioners' sugar
Preheat the oven to 350°F. Grease a 2-quart anti-adhesive Bundt pan with some butter, then spray lightly with nonstick cooking spray. You don't want this cake to stick! The new anti-adhesive cake pans prevent the bottom of the cake from sticking to the pan.
In a small bowl, whisk together the flour, baking powder, salt, and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until incorporated. Beat in the vanilla. Reduce the speed to low and mix in half the flour mixture. Mix in the buttermilk, then the remaining flour mixture. Using a wooden spoon, gently fold in the blackberries.
Pour the batter into the prepared Bundt pan. Bake the cake until a cake tester inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then invert onto the serving platter.
While the cake cools, combine the orange juice and sugar in a small saucepan and simmer over low heat until the sugar is dissolved.
Using a skewer or long thin knife, prick deep holes all over the surface of the cake. Pour half the glaze over the cake, letting it seep into the holes. Let the cake cool for 20 minutes more. Pour the remaining glaze over the cake and let set for 10 minutes. Slice and serve.