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BUTTERMILK RASPBERRY VANILLA BUNDT

Phoenixbird
 

Buttermilk Raspberry Vanilla Bundt

IngredientsFor the cake:2 cups all-purpose flour, plus more for flouring pan1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/3 cup unsalted butter, softened, plus more for greasing pan3/4 cup sugar1 teaspoon vanilla extract2 large eggs3/4 cup whole fat buttermilk1 1/2 cups fresh or frozen raspberries For the easy raspberry glaze:5-6 fresh or frozen raspberries1/3 cup icing sugarWater or lemon juice, as neededOptional for serving (instead of the glaze): icing sugar MethodSprinkle two tablespoons of the sugar on the raspberries in small bowl. Set aside. Preheat your oven to 350°F or 180°C and generously butter and flour a 10-cup Bundt pan. In another mixing bowl, sift together the flour, baking powder, baking soda, and salt. Beat the butter and the balance of the sugar with electric beaters or in stand mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in the vanilla. Scrape down the bowl, then add the eggs one at a time and beat well with each addition. Have a quick look at your raspberries and sugar and give them a stir. If they look really juicy, put one tablespoon of the flour mixture into the bowl and fold it into the berries. This will help them stay in the batter rather than falling to the bottom of the cake. Add half of the remaining flour mixture and half of the buttermilk into the big mixing bowl. Beat on low until combined. Add in the other half of both and beat until just combined. Spoon the sugary raspberries onto the batter along with any syrup they've created. Raspberries do tend to break down rather nicely. Gently fold them into the batter. Spoon the batter into your prepared Bundt pan, smoothing out the top, if necessary. Bake until the cake is golden and well-risen, about 40-45 minutes. A wooden toothpick inserted into center should come out clean. To make the raspberry glaze, add the raspberries and powdered sugar to a small bowl. Mash the raspberries with the back of a spoon until they've completely dissolved into the sugar. Add a few drops of water or lemon juice till you get a pouring consistency, if needed. Warm the glaze over a low heat in a small pot, until it turns clear. Set aside to cool. Cool the Bundt cake in the pan for about 10 minutes. Loosen the sides with your testing toothpick, then turn the cake out onto a wire rack. Cool completely before sprinkling with a little icing sugar or spooning on the easy raspberry glaze to serve.

 

 

Source: Food Lust People Love

 

(From Good Cooking Recipes (Dawn))