pat's Recipe

Blackberry Buttermilk Bundt Cake with Orange Glaze - white house chef

Category: Cakes

for the cake:
2 sticks unsalted butter, softened, plus 2
Tbsp for greasing
2 2/3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 3/4 cup granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1/2 cup buttermilk
2 pints blackberries
for the glaze:
1/2 cup freshly squeezed orange juise
1/2 cup powdered sugar

Heat the oven to 350 degrees. Use 2 Tbsp of the butter to coat a 2-quart nonstick Bundt pan, then spray lightly with cooking spray.
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. Beat in the vanilla.
Reduce the mixer speed to low and mix in half of the flour mixture. Mix in the buttermilk, then the remaining flour mixture. Gently fold in the blackberries with a wooden spoon.
Pour the batter into the prepared Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
Let the cake cool in the pan for 10 minutes.
glaze:
White the cake cools, in a small saucepan over low, combine the orange juice and powdered sugar and simmer until the sugar is dissolved.
Invert the cake onto a plate.
With a skewer or small knife, poke deep holes in the surface of the cake. Pour half of the orange glaze over the cake, letting it seep into the holes. Let the cake cool for another 20 minutes. Pour remaining glaze over the cake and allow to set for 10 minutes.

makes 8 to 10 servings.