Easy Bundt cake recipe, buttery and moist, studded with berries. Inexpensive to make too since it uses frozen fruit. Very pretty on a plate. Barely sweet, so perfect as brunch cake or my favorite, as dessert, served with coffee.
Before Mother’s Day, the big downtown farmers market is awash with fresh flowers of all colors, just as the folk shopping there week after week for price and freshness includes Moms of all stripes.
There’s the suburban Mom sporting a trim wicker basket, hair just blown, feet just pedicured in chic sandals. There’s the soccer Mom with a mini-vanful of kids, some even her own, hair pulled back, feet in Keds. There’s the mother-in-law Mom recently arrived from Russia to join her son and his American family, hair off-red, feet in heel-worn laced oxfords. There’s the new Mom with an infant Bjorned on her chest, hair barely combed, feet in flip flops. There’s the Muslim Mom, hair veiled in an elegant hijab, feet in Adidas. There’s the love-generation Mom carrying cloth bags, hair temple gray, feet in Birkenstocks. There’s the Asian Mom bargaining for a live chicken, hair inky, feet in hose and heels. There’s the grandmom-Mom with grandbabies in tow, hair cropped close, feet in sensible shoes.
Happy Mother’s Day to all who’re Moms, in all their stripes of hair and footwear.
‘Fluff’ flour to lighten before measuring. Otherwise, you’ll use more flour than called for and baked goods will turn out heavy. Frozen blueberries are a good substitute. The frozen berries will thicken the cake batter so use two tablespoons to transfer by dollop into the Bundt pan. I’ve started buttering and sugaring Bundt pans to make it easier to remove cakes from the ribs.
RASPBERRY MORNING CAKE
Time-to-table: 2-1/2 hours
Serves 16
- 3/4 cup butter, softened to room temperature
- 1-1/4 cups sugar
- Zest from 1 orange or 2 limes
- 1 tablespoon vanilla
- 3 eggs (see ALANNA’s TIPS)
- 3 cups flour, fluffed to aerate before measuring (see TIPS)
- 1 tablespoon baking powder
- 1 teaspoon table salt (skip this if using salted butter)
- 3/4 cup buttermilk
- 12 ounces frozen raspberries
- 1 tablespoon flour
-
GLAZE
- 1 tablespoon orange juice
- 1 tablespoon cream
- Powdered sugar to thicken, about 8 tablespoons
Preheat oven to 350F.
Cream butter and sugar in large bowl with electric mixer. Add zest and vanilla. One at a time, beat in eggs.
Separately, stir together flour, baking powder and salt. Gently combining after each addition, add 1/3 the buttermilk, 1/2 the flour mixture, 1/3 the buttermilk, 1/2 the flour mixture, 1/3 the buttermilk.
Separately, stir together berries and 1 tablespoon flour. By hand, stir berries into batter.
Transfer batter to well-greased Bundt pan (see TIPS). Bake for 60 – 75 minutes, until a knife inserted in the center comes out clean. Let cool 30 minutes, gently turn onto serving plate. Let cool another 30 minutes. Mix glaze ingredients, drizzle onto cake.
This recipe has been 'Alanna-sized' with reductions in sugar and portion size and increases in no-calorie flavorings. I've dropped the sugar to as low as 1 cup with still-good results. These days, even though it's lighter than icing, I'd just as soon skip even a sugary glaze. Still, to 'finish' the cake's appearance, I might lightly dust the top with powdered sugar just before putting onto the table. In 2009, for the first time ever, this cake cracked in two places where there clumps of berries. Next time, I will be careful to break all the raspberries apart into individual berries while tossing them with flour. More Easy Cake Recipes
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5/17/2006
5/17/06
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