The #BundtaMonth theme for May is berrilicious and I was super excited. I was also super excited to come across this White House recipe. Hopefully the secret service doesn’t show up at my door. Blackberries aren’t always shown the love and respect that they deserve. Here’s the nutritional low down on these sometime forgotten gems of the berry world. One cup of raw blackberries has 62 calories, eight grams of dietary fiber, seven grams of sugar, and more than 30 milligrams of vitamin C. I’m hoping that the health benefits will make you feel a tad bit better about how I’ve used them to create my bundt cake.
The recipe uses an orange juice glaze which is more fitting for the First Daughters. My first thought was to use Grand Marnier in place of the orange juice. However, I plan to send all but one slice to work with Charisse. Granted a Grand Mariner glaze wouldn’t put her coworkers in a stupor, I just thought it best to keep it simple.
This isn’t a finely textured cake. It’s a bit dense but not off putting and the flavor is great. Here’s what I would do different next time. I’d make a puree with the blackberries. I love them but those seeds are a bit annoying. For the glaze I’d add the juice a little at a time to the powdered sugar until it reached the consistency I wanted. Adding ½ cup of liquid to the ½ cup of powdered sugar makes for a very thin glaze.
Blackberry Buttermilk Bundt Cake with Orange Glaze
Adapted from – Bill Yosses and Melissa Clark
2 sticks unsalted butter, softened, plus 2 TBS for greasing
2 2/3 cups all-purpose flour
1 TBS baking powder
½ tsp salt
1 ¾ cups granulated sugar
½ tsp baking soda
4 large eggs, room temperature
2 tsp vanilla extract
½ cup buttermilk
2 pints Blackberries
½ cup orange juice
½ cup powdered sugar
Preheat oven to 350°. Use two TBS of the butter to coat a 2-quart nonstick Bundt pan, then spray lightly with cooking spray. I use my pan grease which is equal parts flour and shortening mixed with enough oil to make a smooth paste. Use a pastry brush or paper towel to apply to your pan.
In a small bowl, whisk together the flour, baking powder, salt and baking soda. In a large bowl, use an electric mixer to cream the remaining 2 sticks of butter and the granulated sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until well incorporated. Then mix in the vanilla. Reduce the mixer speed to low and mix in half of the flour mixture. Then the buttermilk, followed by the remaining flour mixture.
Using a wooden spoon, gently fold in the blackberries. Pour the batter into the prepared Bundt pan and bake until a toothpick inserted at the center comes out clean, about 1 hour. Here’s where my method differs from most. Immediately invert the cake onto a serving plate and using a fork or skewer poke holes deep in to the cake. Brush or pour half of the glaze onto the cake letting it seep in until all of it is used. Let it sit for 20 minutes and them brush or pour on the remaining glaze. If you can muster up the patience let it sit for at least an hour. The original recipe says 10 minutes but I want this baby to soak in as much of the glaze as possible.
*Recipe from Bill Yosses and Melissa Clark’s “The Perfect Finish,” W.W. Norton 2010.
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