I made this last weekend and it works as both a desert cake and a breakfast coffee cake. I prefer the latter actually, since I’m a sweets eater for breakfast.
I adapted this recipe, and it worked out quite well, so I think the basic structure of the recipe is stable and you should feel free to experiment as you wish. I’ll give some suggestions in the notes.
- 2 lemons, remove the zest and then juice both
- a tsp or so of shortening to grease the bundt tin
- sugar for dusting the bundt tin
- 1 1/2 c sugar
- 3 c flour
- tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 c butter, softened
- 3 eggs
- 1 c buttermilk
- 3/4 c dried blueberries
- 1/2 sliced almonds
- For the glaze: 1 c powdered sugar, lemon juice, zest, a tbsp buttermilk
- Combine the dry ingredients, except the sugar, in a large bowl and whisk until well mixed.
- Place the butter in a mixer bowl and beat until light and creamy.
- Add the sugar and beat until smooth.
- Add 3/4 of the lemon rind and 2/3 of the juice to the mix and blend in.
- Add the eggs, one at a time, beating well after each.
- Add the flour mixture and the buttermilk alternately in three parts each, mixing well after each addition.
- Place the blueberries in a small bowl and add some flour shaking until they are covered.
- Add the blueberries to the batter with the almonds and mix gently just until distributed throughout.
- Pour in the bundt pan.
- Bake in a preheated 350° oven for about 45 minutes or until a skewer comes out clean.
- Cool for about 10 minutes on a rack, invert onto a plate and continue to cool.
- When cool, make the glaze, starting with the sugar, remaining lemon juice and zest. Mix and add the buttermilk if needed to get to a pourable consistency.
- Pour over the cooled cake.
NOTES: You can use any dried fruit you wish, and I think it would hold up with fresh berries as well, but if you use fresh, hand mix them into the batter very gently so as not to break them. You can use other nuts if you wish as well. You could sprinkle the still wet glaze with some chopped nuts along the top.
SOURCE: Adapted from My Recipes
OVEN TIME: 45 minutes
- Tangy Lemon Bundt Cake (thekiwicook.wordpress.com)
- Lemon & Poppyseed Bundt (claphamkitchen.wordpress.com)
Okay, I tell the truth.
The truth is this cake tastes great but the blackberry jam is pretty much lost in the spices.
It’s all in the glaze. So don’t omit it unless you just want a nice moist spice cake. Powder sugar would be perfect then.
Otherwise, make the glaze. It gives the flavor back to you!
For the Cake:
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup butter, softened
- 2 cups granulated sugar $
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 3/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 (18-oz.) jar seedless blackberry jam
- 1 cup finely chopped toasted pecans
For the Glaze:
- 1 pt of blackberries, rinsed and put through a sieve if you want the seeds removed. (they aren’t nearly as bad as raspberries, so I leave them in)
- 1/2 c water
- 1/4 c sugar (depending on the sweetness of the berries)
- 2 tbsp of cornstarch
- Preheat oven to 350°. Stir together buttermilk and baking soda.
- Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
- Stir together flour and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Add preserves, and beat at low speed just until blended. Stir in pecans. Spoon batter into a greased and floured 10-inch tube pan.
- Bake at 350° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
- Place berries in a sauce pan and add the sugar, water and cornstarch. Bring to a boil. Cook at a gentle roll until thickened. *Note: it will continue to thicken as it cools, so make this when you are ready to drizzle over the cake
- Drizzle over the cake. You can drill some holes in the top if you wish with a skewer, but whether this accomplishes anything is mostly based on how thick your fruit sauce is. The thinner the better if you wish to soak it into the cake. Otherwise omit the skewering and just pour over. It will pool a lot at the bottom but that fine.
NOTES: You could of course not use jam but make your own homemade using the method for the topping. This should work equally well. I would say you would need about 2 cups of sauce. Your sauce should be thick. Two pints of blackberries would be required I think. It’s not an exact thing, but I got about 1 cup of sauce from 1 pint. Double the other ingredients obviously.
SOURCE: Adapted from My Recipes
Sorry, this is a crummy picture, but trust me, the recipe is to die for.
Actually, it’s a chip off an old block.
It’s the Apricot Bundt Cake redone in new fruit and goodness.
It was utterly terrific and just goes to show how versatile this recipe really is.
So once again, here’s all the stuff you need and how you need to do it.
- 3 cups sugar
- 1 c butter, softened
- 6 eggs
- 1 c sour cream
- 1/2 c mango nectar)
- 1 tsp almond extract
- 1 tsp rum extract
- 1/2 c EACH dried mango and pineapple, chunked
- 1 regular size jar of orange marmalade
- 3 c flour
- 1/4 tsp baking soda
GLAZE: 1/3 of the orange marmalade, 1/4 c more of the mango nectar), 3 tsp cornstarch
Coating: a cup or so of sweetened coconut and a cup or so of blanched, sliced almonds
- Heat oven to 350°. (Note: the original recipe called for 325, but I found that I was cooking the cake a good 30 or more minutes that called for, so I think the higher heat is called for. Still your oven and altitude dictate)
- Mix butter and sugar, then add eggs, one at a time, mixing well after each addition. Add
- Add sour cream, the nectar, the extracts, and 2/3 of the jar of marmalade. Mix for a good 30 seconds.
- Mix in the dried fruit (please toss the fruit in some flour first, which will help it stay suspended throughout the batter)
- Add the flour and soda, and mix well.
- Pour into a bundt pan which has been greased and floured. (Note: I used an angel food pan this time because the batter nearly over-flowed my bundt pan. This worked better for me)
- Bake from 60-90 minutes until a skewer inserted comes out dry.
- Cool for 20 minutes and then turn out onto a plate and cool completely.
- Poke holes in the top of the cake and drizzle an additional half a cup of nectar around and let it soak in if you desire
- Heat the remaining 1/3 of the marmalade and an additional 1/4 c of the nectar and 3 tsp cornstarch to a bare boil until the mixture thickens. Pour over the top of the cake when it has cooled a bit.
- Press coconut around sides and sprinkle on top and then cover the top with the blanched sliced almonds.
Serves: 14-16 (It’s very heavy and a little goes a long way)
NOTE: Store in the fridge. I find that it gets more moist and wonderful as it ages a bit.
I admit it.
I often use the tried and true powdered sugar, milk, butter, and chocolate something for frosting.
It’s fast, and it’s actually quite good.
But this is simply BETTER. Better as in better than 7-minute frosting. It doesn’t harden. It is silky.
This goes so well with my Double Down Chocolate Cake.
When showing you care, matters, this is the recipe you want.
- 16 oz semi-sweet chocolate bits, melted
- 8 Tbsp butter, melted
- 1/3 c sugar
- 2 tsp vanilla
- 2 tsp corn syrup
- 1/4 tsp salt
- 1 1/4 c cream
- In a mixer, beat butter, sugar, vanilla, corn syrup and salt until light and fluffy
- Add the chocolate and whisk until combined
- Add the cream. Remove bowl from mixer and place in ice bath and stir until frosting is room temperature.
- (You can skip the ice bath, stir now and again and let it sit until the butter has become solid again, making the frosting spreadable) And if you want to make it nice and fluffy, throw it back under the mixer whip when it’s nice and cool, and whip away for a bit.
*Add some shaved semi-sweet shavings from a candy bar on the top to really pretty it up.