Wednesday, August 4, 2010
Bursting with Berries Bundt Cake
Adapted from "Get-Togethers with Gooseberry Patch"
1 2/3 cup sugar
1 1/4 cup unsalted butter, softened
2 tbl. apple juice
1 tsp. baking powder
1/8 tsp. salt
2 1/2 cups flour, divided
3 cups total of berries, fresh or frozen (I used 1 cup each of blackberries, blueberries, and raspberries)
powdered sugar for garnish
Preheat oven to 325 degrees. Spray and flour-coat a bundt pan.
Combine eggs and sugar in a large bowl; set aside. Beat butter and apple juice until fluffy using the paddle attachment of a stand mixer. Add egg mixture. Add baking powder, salt and all flour (except 2 tbl.) to bowl. Mix until well-blended and no lumps remain. In another small/medium bowl, combine berries and remaining 2 tbl. flour; toss to coat berries. Gently fold berries into batter, being careful to not mash them or break them down. Pour batter into prepared bundt pan.
Bake for 1 hour, until toothpick or cake tester comes out clean. Remove from oven and cool in the pan 20-25 minutes; turn onto a wire rack or serving platter and cool completely. Sprinkle top of cake.