Tuesday, May 17, 2016

Triple Berry Bundt Cake

3 eggs
2 1/2 cups unbleached all purpose flour
2 tsps. baking powder
1 tsp. salt
1 cup butter at room temperature
1 1/2 cups granulated sugar 
1 tsp. vanilla extract
Zest of one lemon
1/2 tsp. nutmeg
3/4 cup milk
2 1/2 cups mixed berries (I used frozen blackberries, blueberries & raspberries)

Yields: 1 Bundt Cake


Step 1 - Pre heat your oven to 350 degrees and spray your bundt pan liberally with cooking spray. Cream your butter, sugar, vanilla, salt and zest together using the paddle attachment on your mixture. Then add in your baking powder, nutmeg, eggs and milk on medium speed until everything is incorporated. Lower the speed and slowly add your flour until the batter comes together. Finally remove the bowl and fold in your berries using a spatula making sure not to over do it (important that if using frozen berries that they are separated and not in large clumps). 
Step 2 - Fill your bundt pan and bake for 55 minutes maybe more until deep golden brown and when the cake tested comes out from the center clean. Let cool for at least 30 minutes before removing from the pan to make sure it releases cleanly, enjoy! 

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