I'm officially done with finals and my first year of college! Whew! Before we get to the good stuff (cake!), I just want to take a moment to reflect on this.
Wow, it's been a long year, and a lot has happened. In September 2012 I arrived on campus as a nervous and excited freshman, hungry for life and new experiences. I settled in my dorm, made dear new friends during Welcome Week, conquered homesickness, joined the synchronized figure skating team, took challenging but enjoyable classes I never thought of taking (Dostoevsky, Philosophy, History of South Asia...and more), survived the Chicago winter, and ended the year strong with the beautiful spring and onset of summer.
It was a wild ride, but I couldn't have done it without the support of my family, friends, and of course...you! Pass the Cocoa has grown so much in this past year, in terms of design and content quality, and it's been such a great joy to be able to bake and share with you, even during college. It makes us so happy to see that you are commenting on our posts, and especially when you report your successes with the recipe! So on behalf of Pass the Cocoa -- Thank you. Thank you for visiting, for supporting us, for commenting, liking, sharing, pinning, and everything! (:
So this cake...
This is definitely one of those cakes that disappears so quickly that you don't even get a chance to take a photo of the inside...which is exactly what happened to me.
I made this cake for my friend Feeney's birthday, and it was a hit (of course)! The inside is super moist and dense, and what's amazing about this recipe is that it doesn't use any butter! In fact, what I ended up doing is replacing the vegetable oil with applesauce, because we didn't have any vegetable oil in stock. So you have applesauce, lots of blueberries and strawberries, and a spunky lemon glaze...perfection!
You've got to try out this recipe and let me know how much you love it! I'm personally really happy with myself because as I mentioned when I made
, the dorm kitchen doesn't have a measuring cup, so I literally eyeballed everything for this cake recipe. Impressive, huh?
Note: You may make this in any cake pan, not just bundt pan. You may have to adjust the time the cake is in the oven, however.
Also, I'd like to thank Kacey for being my helper (:
Mixed Berry Bundt Cake
Moist, dense, and very flavorful berry cake
Time: 1 hour
Yield: 10 servings
2 cups + 2 tablespoons all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon salt
3 eggs, beaten
1 ½ cup granulated sugar (white sugar)
1 cup sour cream*
¼ cup vegetable oil (or, ¼ cup applesauce)
1 teaspoon vanilla extract
3 tablespoons lemon juice (or, juice of 1 lemon)
Grated zest of 1 lemon (optional)
¾ cup fresh strawberries, chopped (approximate)
¾ cup fresh blueberries (approximate)
For vanilla glaze
¾ cup confectioners' sugar (powdered sugar)
1 - 2 tablespoons whole milk**
1 teaspoon vanilla extract
*You may substitute 1 cup plain yogurt for 1 cup sour cream. However, because yogurt has a thinner texture, you have to thicken it by draining through a cheesecloth-lined sieve over a bowl in the refrigerator for at least 30 minutes beforehand. If you use vanilla-flavored yogurt, be sure to lessen the amount of sugar used in the recipe, because the yogurt itself is sweetened.
**You may substitute 1 - 2 tablespoons lemon juice for 1 - 2 tablespoons whole milk to make lemon glaze instead of vanilla glaze. In the case of lemon glaze, omit the vanilla extract.
1. Preheat oven to 350 degrees. Grease the bundt pan.
2. In a large mixing bowl, sift together the 2 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set aside.
3. Combine beaten eggs and sugar until the mixture becomes smooth. It will take around 3 minutes.
4. Once the mixture is smooth, add sour cream, vegetable oil, vanilla, lemon juice, and lemon zest. Mix until well-combined.
5. Slowly add the flour mixture and mix until moistened, just combined. Don’t overmix!
6. Toss the chopped strawberries and blueberries in 2 tablespoons flour until coated. Gently fold strawberries and blueberries into the mixture. Transfer to the prepared bundt pan and bake for 40 - 45 minutes, until toothpick comes out clean.
7. While cooling, make the glaze: Combine powdered sugar and milk. Start with one tablespoon and add more little by little until you reach desired consistency. It should be liquid but not too runny. Add vanilla extract. Drizzle over the cooled cake. The other alternative is to simply sprinkle with powdered sugar. Or, go the easy & quick route, skip the glaze and powdered sugar, and dig in! Enjoy.