I recently made these chocolatey mini bundt cakes for a little birthday celebration and I had promised to post the recipe soon…so here it is! These little brownie cakes are great Continue reading
A few autumns ago, we had a potluck at work and one of my coworkers, Brady, brought this wonderful apple cake that everyone loved! He said it was his grandma’s recipe. And he had baked the cake himself! It really was one of the favorite things at that potluck and everyone wanted the recipe, of course. I asked Brady if I could share the recipe here, so you have Brady and his grandma Shirley to thank for this! 🙂Continue reading
I mentioned in my last post that I had been picking some blackberries this past week. And this is one of the recipes I made with them–Blackberry Buttermilk Cake. It’s a recipe I’ve had for awhile, clipped from a newspaper and kept in one of my recipe binders. I thought I’d make it again to share on this blog with you, since I had never taken a picture of it before.
This cake is made in a bundt pan and is topped with a creamy buttermilk glaze. It’s not as dense as a pound cake–it’s a little lighter and cakier but the blackberries give it a nice moistness. It’s not overly sweet, which makes it great for a summer breakfast or brunch–it’s kind of like a coffee cake in bundt cake form. 🙂 It rises very nicely and you’ll definitely want to put the Buttermilk Glaze on this!
So keep it in mind for blackberry season! I’ve only made this cake with fresh blackberries–if you want to try substituting frozen berries, your baking time will probably be longer.
BLACKBERRY BUTTERMILK CAKE by NancyC
Makes one 10-inch bundt cake
- 2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 4 3/4 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3 cups fresh blackberries
- 1 1/2 cups powdered sugar
- 2 1/2 Tablespoons buttermilk
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan; set aside.
Cream sugar and butter in large bowl, blending until light and fluffy. Add eggs, one at a time, beating after each addition; set aside.
In medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
In small bowl, combine buttermilk and vanilla. Add buttermilk mixture and flour mixture alternately to creamed mixture in large bowl, beating after each addition. Fold in fresh or frozen berries.
Spoon and spread the thick batter evenly in your prepared 10-inch bundt pan and bake at 350 degrees for 60 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to overbake, or it will be a little dry).
Cool in pan 10 minutes. Invert cake onto wire rack to cool completely.
While cake is cooling, you can make the glaze–combine powdered sugar and buttermilk in a small bowl; blend well and drizzle over cooled cake.
I’ve stored leftovers of this cake in the refrigerator for several days and I think it actually tastes better when it sits in the fridge a day or two! Not sure why–some recipes are just like that, I guess. But that may be helpful for you to know if you need a cake recipe that can be made ahead of time.
I love picking and using fresh berries in my summer baking! Have you done any berry-picking this summer?
I had some lemon curd I needed to use, and I came across this recipe from Good Housekeeping that looked so good! A lemony cake with lots of fresh berries–yum! And I could just imagine how good the lemon flavor would be with the lemon curd. I thought I would make it even more lemony by using lemon extract instead of vanilla and using more lemon zest. Add I added a dash of fresh lemon juice, too. The original recipe suggests using a mix of blackberries, blueberries, and/or raspberries. I just had blueberries, so that’s all I used. I also made a glaze topping to go over the cake, but you could serve it with whipped cream and fresh berries like the original recipe suggests.
If you like lemon-flavored treats, this would be a great recipe for you to try!
LEMON CURD BERRY CAKE by NancyCreative, adapted from Good Housekeeping
Makes 1 bundt cake with a 12-cup pan (about 12 servings)
- 2 1/2 cups all-purpose unbleached flour
- 1/3 cup finely ground toasted slivered or sliced almonds (they work fine untoasted, too)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon lemon extract
- 1 Tablespoon finely grated lemon peel (lemon zest)
- 1 teaspoon lemon juice (from the zested lemon)
- 1 cup low-fat buttermilk
- 1/2 cup prepared lemon curd (you’ll need about an 8 to 10-ounce jar of lemon curd for the cake and the glaze, and you’ll have some left over; I used this brand)
- 2 cups mixed fresh berries–blackberries, blueberries, and/or raspberries (or if you just have one kind of berry, use that–I used all blueberries)
- Lemon Curd Glaze (see recipe below)
Preheat oven to 350˚F. Grease and flour a 12-cup Bundt pan.
PREPARE CAKE: In medium bowl, whisk flour, almonds, baking powder, and salt. In large bowl, with mixer on high speed, beat butter and sugar 4 minutes or until light and fluffy (or you can beat by hand). Beat in eggs, 1 at a time, then reduce speed to low, if using a mixer, and beat in lemon extract, lemon zest, and lemon juice. Beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in lemon curd until just combined. Fold in berries.
Spoon batter into prepared pan; lightly tap pan on counter to remove any air pockets. Bake, in center of oven, 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack. After cake has completely cooled, top with Lemon Curd Glaze.
LEMON CURD GLAZE
- 5 Tablespoons heavy whipping cream
- 2 Tablespoons prepared lemon curd (if the lemon curd is very thick, heat it in the microwave for about 20 seconds to make it more stirable)
- 2 Tablespoons lemon juice
- 1 1/2 cups confectioner’s sugar
- additional berries for garnish
In medium bowl, blend the whipping cream, lemon curd, and lemon juice, blending well. Add confectioner’s sugar and blend well. Spoon glaze over cake, let glaze set, top with additional berries, if desired, and serve. There’s plenty of glaze, so you can drizzle some extra glaze from the cake plate onto each slice with a spoon–it tastes great that way!
Note: The original recipe says to serve the cake with Lemon Cream (instead of glaze), so that’s another option you may want to try…
- 1/2 cup heavy cream
- 1/4 cup prepared lemon curd
- 1 Tablespoon sifted confectioner’s sugar
- Additional confectioner’s sugar to lightly dust the cake, optional
- Mixed berries (or one kind of berry) for garnish
In medium bowl, beat cream on high speed until soft peaks form. Reduce speed to low; beat in lemon curd and confectioner’s sugar until combined.
Serve cake with Lemon Cream and berries. You can give the cake a light dusting of confectioner’s sugar before serving with the cream and berries if you like,
If you like making your own lemon curd, I’m sure it would be fantastic in this cake recipe! I used store-bought lemon curd, but one of these days I want to try making my own!
Do you have any great recipes that use lemon curd as an ingredient?
I’m really not a big soda-pop drinker; I usually drink iced tea instead. But every once in awhile I’ll l have some soda on hand, usually left over from a get-together or party. That’s how I ended up with some 7-UP recently. Instead of tossing it, I decided to see if there was anything I could make with it. After all, I had made a Coca-Cola Cake, which tasted great, so was there such a thing as a 7-UP cake?
It turns out there was–a 7-UP Pound Cake! In fact, it’s been around for awhile, since the 1960’s, when bundt cake pans became popular. I found about 8 or 9 different recipes (here’s one of them) when I searched on the web. They all had pretty much the same butter-sugar-egg-flour amounts, with variations on the amounts of flavorings and lemon juice used. So I came up with my own version and added a sweet and slightly tart lemon-lime glaze to top it off.
This a really good, moist pound cake! And the glaze has a lot of lemon-limey flavor. Some recipes called for 3/4 cup of 7-UP in the cake and some called for 1 cup; I used 3/4 cup when I made this cake and thought it had a great pound cake texture; next time I make this I will try 1 cup to see if there is much difference–I’m guessing the additional 7-UP will make the cake a little more moist, though it seemed moist enough with 3/4 cup.
Next time you have some extra 7-UP, give this a try!
7–UP POUND CAKE WITH LEMON-LIME GLAZE by NancyCreative
Makes one 10″ Bundt cake
- 1 1/2 cups unsalted butter (3 sticks), softened
- 3 cups granulated sugar
- 5 large eggs
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1/2 Tablespoon lemon extract or flavoring
- 3 cups all-purpose flour (I used unbleached flour)
- 3/4 cup to 1 cup 7–UP
Preheat oven to 325˚F. Grease or spray a 10″ bundt or tube pan; set aside (you can grease and flour the pan if you want it to come out super-easy).
In large bowl, cream butter and sugar, blending well. Add in eggs, 1 at a time, mixing well after each addition. Add in lemon zest, lemon juice, and lemon extract and blend well.
Add flour to the butter mixture, 1 cup at a time, mixing well after each addition. Add 7–UP, about a half or third at a time, blending well after each addition. Pour batter into prepared pan and bake at 325˚F for 65 to 75 minutes or until toothpick inserted in center comes out clean. (Note: My cake was done in 65 minutes, using 3/4 cup of 7–UP. If you use 1 cup of 7-UP your baking time may be a little longer, but be careful not to over bake, or it may be dry).
Remove cake from oven and let cool for 10 minutes (the cake will be cracked on the bottom–see photo, left–which is fine). Invert pan to remove cake and cool completely on wire rack. While cake is cooling, make the glaze…
(A note on the glaze: this makes a lot of glaze! Enough to glaze the cake twice, which is what I did…I generously drizzled a first glaze on, let it set, then put a second glaze over that, for an extra lemon-limey taste. If you just want one layer of glaze, you can halve this recipe.)
- 3 cups powdered (confectioner’s) sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon lime juice
- 3 to 4 Tablespoons 7-UP (start with 3 and if you want a thinner glaze, add another 1/2 to 1 Tablespoon)
In medium bowl, mix powdered sugar with lemon and lime juices and 7–UP, blending everything well. Drizzle half the glaze over the cake when it is completely cooled; let glaze set. Then, if desired, drizzle a second glaze over the cake and let set. Cut into slices and serve.
Note: If you are doing a double glaze, you can also try this: put the first glaze on while the cake is still warm–some of the glaze will soak into the cake, giving it a sweeter taste. Then let the cake completely cool, and put on the second glaze.
This batter also works for cupcakes…one of my readers, Amy, told me she baked hers at 325˚F for 25 minutes. Not sure how many she made with the batter, but I’m guessing probably about 24.
Have you made any good recipes using soda pop as an ingredient?