luscious

Let's celebrate cake: specifically Bundts for National Bundt Day!

This year, I'm featuring another fruit Bundt, namely, blackberries. 

Despite the smaller harvest this year, we still have an abundance in our freezer, and adapting a blueberry Bundt was a perfect vehicle to work on emptying the stash a bit.

from Cook's Illustrated

Cake
3 c flour
1½ t b. powder
3/4 t b. soda
1 t salt
½ t cinnamon
3/4 c buttermilk
2 t lime zest + 3 T lime juice
2 t vanilla
3 large eggs + 1 large yolk, room temp
18 T (2¼ sticks) unsalted butter, softened
2 c sugar

Filling
3/4 c sugar
3 T low- or no-sugar fruit pectin
pinch salt
2 c fresh or thawed blackberries
1 t lime zest + 1 T lime juice

1. Adjust the oven rack to the lower-middle position and preheat to 325ºF. Heavily spray a 12 cup Bundt pan with baking spray with flour. Whisk flour, powder, soda, salt and cinnamon together in a large bowl. Whisk buttermilk, zest, juice and vanilla in a medium bowl. Gently whisk eggs and yolk to combine in a third bowl.

2. Using a stand mixer with the paddle attachment, beat butter and sugar until fluffy, scraping as needed (about 3 mins). Reduce speed and add half the eggs, beating until incorporated. Add second half and scrape bowl. Reduce speed to low and add one third of the flour mixture, followed by half the buttermilk mixture. Repeat, ending with the last third of flour mixture. Mix until all the flour is incorporated. Cover and set aside as you make the filling.

3. Whisk sugar, pectin and salt together in a small saucepan. Process the blackberries in a blender until mostly smooth. Transfer ¼ c puree and lime zest to the sugar mixture and stir thoroughly to combine. Heat over medium heat until simmering (about 3 mins), stirring frequently. Transfer to a medium bowl to let cool for 5 minutes. Add remaining puree and lime juice and whisk to combine. Let sit until slightly set (about 8 mins).

4. Spoon half of batter into prepared pan and smooth top. Using back of spoon, create a channel in the center of the batter--fill channel with half the blackberry filling. Using a butter knife, swirl filling into the batter. Repeat this step with remaining batter and filling.

5. Bake until top is golden brown and a skewer comes out clean (about 60 to 70 minutes). Let the cake cool for 10 minutes, then invert onto a wire rack. Let cake cool at least 3 hours before serving.

My notes: the original has lemon, rather than lime, but I knew blackberries enjoy a spritz of lime flavor, so I switched to limes. This cake will stick if you don't spray well ahead of time! Also, don't go crazy when swirling the filling--that will also create sticking problems. The cinnamon whipped cream was a perfect accompaniment--just whip some cream, a bit of powdered sugar and bit of cinnamon in a mixer.

I will have to try this recipe 'as is' next...

Book recommendation: One Past Midnight by Jessica Shirvington
Recipe recommendation: Blackberry Bundt
TV show recommendation: Leverage