Crunchy Salty Sweet

After making what has now become my go-to cornbread recipe, I found myself with an excessive amount of buttermilk in the fridge. I also received a bundt pan awhile back (Thanks, Gen!) which I’d been meaning to use, but somehow hadn’t.

I knew that a buttermilk bundt cake was in the cards. And though it’s not technically raspberry season here in New England, I thought they’d be the perfect tart compliment in this moist and delicious buttermilk cake.

As for the remainder of the buttermilk….fluffy pancakes and flaky biscuits are in my very near future.

Preheat the oven to 350 degrees.

Grease your bundt pan very, very thoroughly. Don’t forget the inner walls!! If you have a non-stick pan you can use a baking spray and should be okay. If you have a regular pan, lather that thing in butter, and then give it a dusting of flour. You really can’t be too careful :D.

Cream together the butter and sugar in a stand mixer until light and fluffy, about 4 minutes on a medium speed.

Add in the eggs, one at a time, being careful to not overmix the batter.

Add in the vanilla and a splash of lemon juice until just incorporated.

In a medium sized bowl, whisk together the flour, baking powder and salt until mixed.

Pour in 1/3 of the dry mix into the batter until combined.

Now add in half of the buttermilk.

Add in the second 1/3 of dry mix, followed by the buttermilk, and then the last of the dry mix. Being sure each addition is fully incorporated before adding the next.

The batter will be very thick.

In a small bowl, mix the raspberries and the flour very gently.

Pour the raspberries into the batter. Mix as carefully as you can. There’s nothing you can do to prevent the berries from getting smashed, but that just adds to the ‘character’ of the cake 🙂

Scoop the super thick batter into the bundt pan.

Cook for 55-65 minutes. You’ll want to turn the pan 180 degrees at the halfway mark to be sure it cooks evenly.

While the cake is baking, make the glaze.

Whisk together the butter, powdered sugar and milk until smooth.

Let the cake cool for about 30 minutes before turning onto a cooling rack. Give it another 15-30 minutes before glazing.

When cool, drizzle the cake with glaze. I did this in two stages. I glazed the cake generously, and then let it slightly harden (about 10 minutes). I then used the excess glaze that had dripped off the cake and re-glazed it so that it was thicker and more opaque.

Eat right then and there, before sharing with others. Then include them in the party if you’re in a giving mood.

The cake can be kept, sealed at room temperature, for 3-4 days.

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Adapted from: Smitten Kitchen

Makes: 16-20 servings

Prep: 20 minutes, Cook: 60 minutes, Total: 80 minutes

• 2 1/2 cups all-purpose flour, plus 2 tablespoons for the berries
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 3/4 cup buttermilk
• 12 oz raspberries

For the glaze:

• 2 cups powdered sugar
• 4 tablespoons butter, melted
• 3 tablespoons milk (you may need more or less for the right consistency)

Preheat the oven to 350 degrees.

Grease your bundt pan very, very thoroughly.

Cream together the butter and sugar in a stand mixer until light and fluffy, about 4 minutes on a medium speed.

Add in the eggs, one at a time, being careful to not overmix the batter.

Add in the vanilla and a splash of lemon juice until just incorporated.

In a medium sized bowl, whisk together the flour, baking powder and salt until mixed.

Pour in 1/3 of the dry mix into the batter until combined.

Now add in half of the buttermilk.

Add in the second 1/3 of dry mix, followed by the buttermilk, and then the last of the dry mix. Being sure each addition is fully incorporated before adding the next.

In a small bowl, mix the raspberries and the flour very gently.

Pour the raspberries into the batter. Mix carefully.

Scoop the batter into the bundt pan and place into the oven for 55-65 minutes. At the 30 minute mark, turn the pan 180 degrees to be sure it cooks evenly.

While the cake is baking, make the glaze.

Whisk together the powdered sugar, melted butter, and milk until smooth.

Let the cake cool for about 30 minutes before turning onto a cooling rack. Give it another 15-30 minutes before glazing.

When cool, drizzle the cake with glaze.

Eat immediately.

The cake can be kept, sealed at room temperature, for 3-4 days.