“No you may not eat that slice of cake! I haven’t taken a picture of it yet!”
“We are eating dinner tonight at 3 p.m. because the light is better. Get hungry!”
“Hey! I need you to stop watching TV – like right NOW – and pour this batter into that pan for me so that I can get an action shot.”
“Thank you for letting us use your car to go upstate for a wedding over the weekend. Here is this bundt I made for you but please ignore that it has a slice missing. I had to eat a piece for “research” and for “photographic purposes”.
That last one is truly the story of my life.
The moment I set foot down the path of baked good overload a.k.a. writing a blog, I always seem to have an abundance of baked goods but they are never quite in perfect post-oven form. Once I gave away a whole cake which I had first cut a slice out of, took some photos, then replaced the slice and pretended like nothing had happened.
Luckily I was able to re-frost it and no one even knew. Until now.
Better to share half a cake with friends than no cake at all, right?
Speaking of which, this cake is exactly the cake to be shared with friends – even if you sneak one slice first.
Brown sugar and buttermilk are two of my favorite things – second and third only to bourbon – and highlighting them both in a cake has been a long overdue mission. I have been dreaming of an everyday cake like this made with oil to be sure there wouldn’t be any time spent waiting for a certain something to come to room temperature. A subtle hint of cinnamon adds spice and maple syrup rounds out the sweetness of the brown sugar. Fresh berries are the final touch but really any fruit will work if it is cut small. Diced strawberries, tiny bits of nectarines, or omit the fruit all together and toss in chopped spiced pecans. Have you been needing an easy, super versatile, backyard picnic bundt for the summer months?
Yeah you have!
Brown Sugar Buttermilk Cake with Fresh Blackberries
Makes one bundt cake
2 1/4 cups (281 grams) flour
1 1/2 cups (305 grams) brown sugar
1/3 cup (25 grams) almond flour [or 4 tablespoons (31 grams) flour]
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (1 gram) ground cinnamon
1/2 teaspoon (2 grams) salt
1 cup (235 ml) well-shaken buttermilk
1/2 cup (120 ml) vegetable oil
1/4 cup (60 ml) maple syrup
1 teaspoon (5 ml) vanilla
2 eggs, room temperature
about 1 cup (145 grams) fresh blackberries, raspberries, or other finely chopped fruit
Preheat oven to 350. Generously butter a bundt pan and dust the sides with flour. Set aside.
In a large bowl whisk together the flour, brown sugar, almond flour, baking powder, baking soda, cinnamon and salt. In a medium bowl stir together the buttermilk, oil, maple syrup, vanilla and eggs and beat until smooth. Make a well in the middle of the dry ingredients and add the buttermilk mixture all at once.
Combine using several quick strokes but before everything gets mixed together add the berries – crushing about half slightly with your fingers as they are sprinkled into the batter – then finish mixing with several more strokes to fully combine. Be careful not to overmix and it is okay if a few streaks of flour remain.
Pour evenly into the prepared pan and bake for 40-45 minutes or until a tester comes out clean. Transfer to a wire rack and let the cake rest in the pan for 30-45 minutes (this helps to ensure that half your bundt doesn’t decide to stay in the pan). Turn out onto a pretty plate and sprinkle with powdered sugar.