Raspberry Buttermilk Bundt Cake

At the risk of making this “the summer I baked every cake on Smitten Kitchen” (NOT a bad idea, I must say), I present to you this delicious beauty: raspberry buttermilk bundt cake. Everyone knows I love a bundt cake, and I was intrigued by this one because it reminded me of what was THE CAKE two summers ago, also courtesy of Smitten Kitchen. Deb uses a mix of berries, which I am sure is great, but I only had raspberries, so I ran with them.

Since my berries were fully ripe, this turned out to be a thoroughly pink cake batter when I mixed it up. It doesn’t bake up that color, but I enjoyed it while it lasted.

I love the fluffiness that buttermilk brings to a cake, and this time, it exceeded all my expectations. This cake is so light and moist and airy, all at the same time.

The berries ensure a mouth full of summer in every bite. Definitely a winner. Thanks, Deb!

Raspberry Buttermilk Bundt Cake
Recipe Slightly Adapted from Smitten Kitchen

2 1/2 c plus 2 Tbsp all-purpose flour
2 tsp baking powder
1 tsp kosher salt
1 c unsalted butter, at room temperature
1 3/4 c granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 tsp vanilla extract
3/4 c buttermilk
3 c raspberries (or use a mix of berries, if you prefer)

-Preheat oven to 350F. Generously grease a 10-cup Bundt pan and set aside. (Always better to err on the side of caution when getting cake out of a pan is at issue!)
-In a medium bowl, whisk 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside.
-In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and fluffy, about 3 to 5 minutes.
-Then add eggs one at a time, with the mixer on low speed, scraping down the bowl between each addition. Beat in vanilla, briefly.
-Add 1/3 of the flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and, finally, the remaining flour mixture. Take care not to mix more than you have to.
-In the now-empty medium bowl, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The berries will probably break and turn the cake pink, but who doesn’t love pink cake batter?
-Spread cake batter in the prepared Bundt pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes (to ensure that it browns evenly).
-Let cool for 30 minutes before turning out of the pan. Enjoy!

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