Strawberry and Blueberry Bundt Cake

Saturday, April 15, 2017

I picked so many berries last summer I thought I should start baking with them before summer rolls around again and my freezers are still full! I used blueberries and strawberries for this cake, but blackberries or raspberries would work well too. 

Strawberry and Blueberry Bundt Cake adapted from Smitten Kitchen

2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup unsalted butter, softened
1 3/4 cup granulated sugar
Zest of 1 lemon
1/2 tsp vanilla extract
3 large eggs
3/4 cup buttermilk
2 cup blueberries, fresh or frozen
1 cup strawberries, fresh or frozen

Preheat oven to 350° F. Grease a 10-cup bundt pan with non-stick cooking spray.

Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Add in lemon zest and vanilla, combine. Add in the eggs one at a time and mix well. With the mixer on low, beat in 1/3 of the flour mixture, 1/2 of the buttermilk, 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Place the berries in a small bowl and add 2 tablespoons of flour and mix until coated. Gently fold in the berries with the cake batter.

Spread the batter into the bundt pan and bake for 60 - 65 minutes or until a toothpick comes out clean.
Remove from the oven and let cool for 20 minutes before inverting onto a rack. Dust with icing sugar before serving. 

Marmalade Cake

Thursday, April 13, 2017

Marmalade cake always reminds me of Esther's famous marmalade cake from the Mitford series. This cake is quite similar, just a bit less time consuming. I would recommend cozying up with a slice of this cake whilst reading Mitford!

Marmalade Cake adapted from Epicurious

1/2 cup unsalted butter
3/4 cup sugar
4 tsp grated orange zest
2 eggs
1/2 cup sour cream
1/2 cup orange juice
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda

Preheat oven to 350° F. Grease an 8-inch round cake pan.

In a bowl, combine the butter and sugar and beat until light and fluffy. Add eggs one at a time. Beat in the sour cream and orange juice. Add in the flour, salt and baking soda and beat until just combined.

Pour batter into cake pan and bake for 30 to 40 minutes or until a toothpick comes out clean.

Let cool for 20 minutes on a rack and then carefully invert the cake. Let cool for an hour and then spread marmalade over the top of the cake.