Berry Bundt Cake
A really delicious, old-fashioned berry bundt cake that is so moist it needs no frosting or glaze! Use ANY BERRIES or fruit you want! Makes great muffins, too!
Servings: 16
Calories: 187
Equipment
- 1 standard 12-cup Bundt pan
Ingredients
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup raspberries
- 1/8 cup flour for coating the berries
Instructions
- Preheat the oven to 350ºF.
- Grease or spray a 12-cup Bundt pan.
- With a mixer on medium speed, cream the butter and sugar together until it is fluffy.
- Add in the eggs and mix well.
- In a small bowl, combine the 2 cups of flour, baking powder, and salt.
- Mix the dry ingredients into the butter mixture until it is blended well.
- On the lowest speed, mix in the milk and vanilla extract.
- In a small bowl, coat the berries with the1/8 cup flour. This prevents the berries from sinking to the bottom of the cake.
- With a rubber spatula, or on lowest speed, gently fold the berries into the batter, being careful to be quick and gentle so the berry colors don’t bleed into the batter.
- Pour the batter into the prepared pan.
- Bake at 350ºF. for 30-35 minutes or until a cake tester inserted in the middle comes out clean.
- Cool the cake in the pan on wire rack for 30 minutes.
- Loosen the cake from the edges of the pan with a butter knife, then invert it onto a serving plate.
- Store the cake at room temperature covered on top of the counter.
EXTRA TIP:
MAKES GREAT MUFFINS! Makes 16 muffins. Bake at 350ºF. for 15-20 minutes.
SERVE: Delicious served plain! You can dust the top with confectioner's sugar, or serve with a fruit sauce, or serve with whipped cream!