Serious Eats: Recipes

Bill Yosses' Blackberry Buttermilk Bundt with Orange Glaze

[Photograph: Caroline Russock]

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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